Roasted Baby Turnips with Dijon-Shallot Vinaigrette and Tarragon
Ty Ryavec
Photo by James Ransom
- Serves
- 4 to 6
Oftentimes at brunch, I'm so underwhelmed by the side dishes: usually just some overdressed frisée or a bad biscuit (hey, I may live in Brooklyn, but this Southern girl knows what a real biscuit is supposed to taste like). This delicious side dish is easy to pull together at the last minute, but your guests will never know! It's a great compliment to any brunch table.
Ingredients
Roasted Baby Turnips
- 2 bunch baby turnips, peeled and chopped into quarters
- 2 tablespoon olive oil
- Pinch of salt, to taste
Dijon-Shallot Vinaigrette
- 2 tablespoon white wine vinegar
- 1 tablespoon Dijon mustard
- 1/4 cup extra-virgin olive oil
- 1 shallot, finely minced
- Pinch of salt, to taste
- 1 tablespoon tarragon, chiffonade
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WHO: Ty Ryavec is a photographer who grew up in Baltimore.
WHAT: Earthy roasted turnips, dressed up in a perky vinaigrette.
HOW: Roast your turnips; whisk together your dressing; toss; sprinkle with tarragon.
WHY WE LOVE IT: We love how elegant Ty's recipe is -- it's just a few ingredients, but we'd happily serve it at a dinner party.Turnips are one of those vegetables that are easy to overlook; this recipe, for those who rarely buy them, is revelatory. We love the kick of the mustard and shallots, as well as the springy freshness of the tarragon.
Directions
Instructions
- Step 1
Preheat oven to 400° F. Toss baby turnips in olive oil and salt. Spread in a single layer on a baking sheet.
- Step 2
Roast for 10 to 15 minutes, or until soft on the inside, with a slightly caramelized exterior.
- Step 3
While the turnips are roasting, whisk together the white wine vinegar and Dijon mustard.
- Step 4
Slowly whisk in the olive oil, taking care not to add too much at a time. Whisk until emulsified, then whisk in the shallots.
- Step 5
Note: These are best served at room temperature.