Turnips are pretty foreign to me. I didn’t grow up eating them, and I’ve never cooked them as an adult. So when Gilfeather turnips (native to our Northern neighbor, Vermont) appeared on my Berkshire Organics basket list for the week, I paused and wondered what on earth I would do with them. My first thought was to roast them, but that seemed a little boring to me. Then I came across a few recipes for making “fries” out of them and thought that would be a great entry point to the world of turnips. Gilfeather turnips are actually a cross between a rutabaga and a turnip, and have a creamy white color and become sweet when you cook them. I thought a little spice would be the perfect addition to balance the sweetness of this root vegetable.
- 2 lbs. turnips
- 2 tablespoons melted coconut oil
- 1 teaspoon salt
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon cayenne pepper (more if you like them spicier)
- 1/4 cup parmesan cheese, shredded (optional)
Preheat oven to 475 degrees.
Give the turnips a good peel, as the outer layer of skin can be quite tough.
Cut the turnips into wedges about 1/2 an inch thick.
In a large bowl, toss the turnips with the coconut oil, salt, paprika and cayenne pepper, coating all of the wedges.
Sprinkle with the parmesan, if using, and lightly toss the turnips to coat. Spread the turnips out on a large, rimmed baking sheet, making sure to leave space between them.
Roast for 30-40 minutes, flipping the turnips a couple times throughout the cooking process.