Baking is science and I don't like formulas, but cooking is art and anything goes...and the simpler the better. It's all about less time at the stove and more time at the table. With a forty year passion for food I'm excited to share what I do in the kitchen nearly every day.

Monday, November 19, 2018

Crispy Turnips

There’s so much I love about these turnips, and best of all, they can be pre-cooked the day before…perfect for freeing up your oven for that Thanksgiving turkey. Peel and cube your turnips and toss with enough olive oil to lightly coat. Salt, and roast in a 350 oven until barely fork tender. If you’re preparing the day before, cool, and store in an airtight container in the fridge.

About twenty minutes before serving, heat some turkey fat in a heavy pan over medium high heat and stir in the cubed turnips. Toss every few minutes or so, you don’t want them to burn, but you want them crispy on as many sides as possible. When you’re ready to serve, spoon them into a bowl and toss with some thyme, sage, or parsley, and salt to taste.

Happy Thanksgiving!

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