Roasted Baby Turnips with Parsley Mustard Vinaigrette

This year we joined a CSA (community sponsored agriculture), which means we get to go pick up veggies from them every week. What's been great about it, is that we are ending up with veggies we've never had, or never cooked, or even thought about cooking. We are all trying new things, and really liking them! Something we've had a lot of this summer is turnips. Honestly, I don't think I'd ever even seen a turnip before. The recipe below is a recipe the CSA gave us to try with the turnips. We love it! 


Roasted Baby Turnips with Parsley Mustard Vinaigrette
1 TB organic white wine vinegar

1 1/2 ts organic whole-grain mustard

1 green onion, minced

1 1/2 TB chopped flat-leaf parsley

1/2 cup extra-virgin olive oil

Salt and freshly ground pepper

24 baby turnips (2 pounds) (could be done with large turnips too, just chop them)

1. Preheat the oven to 425°. In a bowl, whisk the vinegar with the mustard, scallion, parsley and 1/4 cup of the olive oil. Season the vinaigrette with salt and pepper.
2. Heat a rimmed baking sheet in the oven. Cut the turnips in half through the stems; quarter them if large. In a large bowl, toss the turnips with the remaining 1/4 cup of oil and season with salt and pepper. Spread the turnips on the  baking sheet and roast for about 18 minutes, until tender. Transfer the turnips to a platter and let cool. Drizzle with the vinaigrette and serve.