Wednesday, April 02, 2014

Roasted Turnips with Balsamic Vinegar and Thyme (Paleo, Low-Carb)

Roasted Turnips with Balsamic Vinegar and Thyme
Turnips don't get much respect, but these Roasted Turnips with Balsamic Vinegar and Thyme are delicious!

(Updated with better photos and step-by-step instructions, April 2014.)  Kale has had it's place in the food spotlight, and now cauliflower seems to be the new trendy vegetable, but turnips don't get much respect.   I grew up eating raw turnips as a snack (thanks mom!) but I'd never cooked turnips until 2007.  Then one day I thought to myself, "I wonder how roasted turnips with a bit of balsamic vinegar would taste?" I wasn't sure where the idea came from (although I found Roasted Kohlrabi on A Veggie Venture, which might have inspired it.)  I peeled some turnips, tossed them with olive oil and balsamic vinegar, and decided they were very good indeed.  When I decided to update this recipe with better photos, I added a little dried thyme to the turnips (and a little Feta cheese sprinkled over the top would also be a nice addition.)   I cooked the turnips in my countertop toaster oven, which makes them a good option when you don't want to turn on the oven.  If you've never thought of turnips as a side dish option, I hope you'll give them a try.

I used two largish turnips for the recipe, which makes about 3 side-dish servings.

Cut them stem and root end of the turnips off, cut then in half, and then use a vegetable peeler to peel off the skin.

Then cut them up into irregular bite-sized pieces.

Whisk together the olive oil, balsamic vinegar, dried thyme, and a little salt and fresh ground black pepper.

Toss the turnips with the balsamic mixture, turning them over a few times so the turnips are well-coated with the oil and vinegar.

Spray a baking sheet with non-stick spray or olive oil and spread the turnips out, arranging them with flat side down.

I roasted them 25 minutes at 450F/230C, and then turned each one over so a new side was touching the pan.

Then I put them back in the oven for about 10 minutes more.  Arrange on a plate, drizzle with a little more balsamic vinegar if desired, and serve hot.

And just for laughs, here's the original photo from this post in 2007, where the orange background is probably making the turnips look a lot more golden than they really were!


Roasted Turnips with Balsamic Vinegar
(2-3 servings, recipe can be doubled. Recipe created by Kalyn, with possible inspiration from this recipe.)

Ingredients:
2 large turnips
1 T olive oil
1 T balsamic vinegar
1/2 tsp. dried thyme
Salt and freshly ground black pepper to taste
additional 1 tsp. balsamic vinegar for finishing (optional)
chopped parsley (for serving, optional)

Instructions:
Preheat oven to 450F/230C. Spray a baking sheet with non-stick spray or olive oil.

Cut them stem and root end off the turnips and cut in half lengthwise.  Peel turnips with vegetable peeler, then cut into bite-sized pieces.   Whisk together olive oil balsamic vinegar, thyme, salt, and pepper.  Put turnips in a bowl and toss with the balsamic mixture, turning them over a few times so they're well-coated with the oil and vinegar.

Spread turnips in a single layer on the baking sheet, arranging them with a flat side down.  Roast turnips 25 minutes; then remove the pan and turn each one over so a different side is touching the pan.  Roast about 10 minutes more, until turnips are softened and lightly browned.

Arrange cooked turnips on a serving plate and drizzle over a little more balsamic vinegar, if desired.  (This is the time to use that expensive aged Balsamic if you're lucky enough to have some.)  Season with a little more salt and fresh-ground black pepper and sprinkle with a little chopped parsley if desired.  Serve hot.


South Beach Suggestions:
I found some conflicting information on turnips in the South Beach Diet books.  The original book says they are permitted for Phase One, and they're also recommended as Phase One in some of the cookbooks.  But the newer book (The South Beach Diet Supercharged) has them listed for Phase two.  However, turnips are one of the lowest-carb root vegetables, and I'd probably eat these for any phase, especially as a side dish where the rest of the meal is lean protein and greens.

Nutritional Information?
I chose the South Beach Diet to manage my weight partly so I wouldn't have to count calories, carbs, points, or fat grams, but if you want nutritional information for a recipe, I recommend entering the recipe into Calorie Count, which will calculate it for you.

More Votes to Give Turnips Some Respect:
(Recipe from other blogs may not always be South Beach Diet friendly, check ingredients)
Pickled Turnips ~ David Lebovitz
Turnip Gratin ~ Simply Recipes
Roasted Turnips ~ Nom Nom Paleo
Roasted Carrots and Turnips with Balsamic and Herbs ~ Kalyn's Kitchen
Baked Cucumbers with Pink Turnips ~ Chocolate and Zucchini
Turnip Gratin ~ The Pioneer Woman Cooks
Braised Turnips, Onions, and Carrots ~ Everybody Likes Sandwiches
Creamed Turnips ~ A Veggie Venture
Turnip Parsley Cakes ~ Green Lite Bites
(Want even more recipes?  I find these recipes from other blogs using Food Blog Search.)

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Posts may include links to my affiliate account at Amazon.com, and Kalyn's Kitchen earns a few cents on the dollar if readers purchase the items I recommend, so thanks for supporting my blog when you shop at Amazon!
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30 comments:

  1. These look too good to be turnips. I have tried them a few times, but once in awhile they comeout with a bitter taste, but with balsamic... I might try again.

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  2. Maybe the idea just came from having the turnips and you do have a history of roasting plenty of other veggies. Where ever it came from, I think it is absolutely an inspired idea and I'm hoping I find some turnips in the bottom of the veggie drawer tomorrow night so I can try this! I like turnips.

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  3. When I saw the picture, I exclaimed, "Oh, I love roasted turnips!" Then I saw that you mentioned my post on them! :):) Thank you very much! Your turnips look fabulous! I think roasting makes turnips taste so good.

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  4. I'm beginning to believe a little olive oil and balsamic vinegar along with a 400 degree oven could transform anything into something beautiful to look at and wonderful to eat. Love your blog and visit every day.

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  5. Deborah, I was never a big turnips fan but these were really good.

    Tanna, who knows where these ideas come from? I'm sure there are very few true original ideas for recipes anyway. Sharing the ideas is what makes blogging so fun.

    Sher, your turnips looked gorgeous. Yours was the first post I found in the Food Blog Search when I thought about looking for turnip recipes.

    Kathy, I think you're right about that. It's quite magical.

    (I am going to continue to delete comments that have a link "advertising" another blog, because if I allow one, I'll get overrun with those types of comments. You're welcome to make your name a link if you want people to find your blog.)

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  6. Haven't tried roasting turnips in my convection oven yet. These look great. Kathy is right about the balsamic & olive oil--I try all of my vegetables this way now. So tasty.

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  7. These look fantastic--and the turnip seeds I planted in the garden have sprouted! Saving to del.icio.us now. Thanks, Kalyn, for another scrumptious sounding recipe.

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  8. Kalyn - between your asparagus roasted in balsamic and now these - my mouth has begun watering! I bought more asparagus this week (on sale). I'm now headed out for turnips. Might as well roast them in the same oven!

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  9. Sounds amazing! I've never had turnips any way but mashed.

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  10. I am so happy to see a recipe for roasted turnips I can't tell you. My Mom loves them as well. I think Kathy is right about the olive oil, balsamic vinegar and a 400 degree oven. Keep the great ideas coming !

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  11. Dude. Who knew there were so many recipes for turnips? ;-) I haven't had a turnip in forty years!

    Yours look quite tasty. Hmmm...

    xoxo

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  12. just my kinda recipe. thanks, kalyn.

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  13. I tried this recipe, but my turnips did not turn out "nice and browned" as in your picture -- instead, the tops are still white/tan while the bottoms are dark brown! I may have to try this on a lower temperature in the oven to compensate ... as a first-time eater of turnips, I can say that they aren't bad but I would probably prefer potatoes (since I am more accustomed to eating them). Still, I will give these another try before I abandon turnips.

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  14. Kit, sorry to hear it didn't work well for you. It might be the convection that helped with the browining; I used my toaster/convection oven. Have to admit that I probably prefer potatoes too, but turnips are much more South Beach Diet friendly.

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  15. Hey Kalyn, I tried these, and they were delicious! I loved the vinegar-oil combo, it was perfect. Thanks for another good idea for turnips, so abundant at our market right now.

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  16. Hi Kalyn, I LOVE your website! I just wanted you to know turnips are not allowed in Phase 1 of South Beach. They are considered a starchy vegetable in Phase 2.

    Thank you,
    Gabbi

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  17. Gabbi, thank you! (Arghh, I get so mad when I make mistakes like that!) Will fix it right now.

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  18. Just looked in the original South Beach Diet book and turnips are listed as "a food to enjoy in phase 1" on pg. 126. I'd say eat them guilt-free! :)

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  19. Libby, thanks for that. I'll edit the post, although in the latest book it says "turnip greens" but not turnips. (But turnips aren't listed for phase 2 either in that book, who knows?)

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  20. This recipe is so delicious! Thank you for it (even if it's taken me a few years to find it!). I had never eaten turnips before, and now I'm in love with them. I found that they taste better without the salt and pepper. Yum, yum, yum.

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  21. These went well with your Grilled Lamb Chops with Garlic,Rosemary and Thyme and fresh spinach. My hubby even commented on how much he enjoyed it!

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  22. Terri, so glad you enjoyed, and thanks for reminding me about this recipe. Need to make them again!

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  23. I'm not a turnip gal, but I do love almost anything roasted in the oven with balsamic vinegar. So, I'm guess I'm going to be giving turnips another try!

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  24. Lydia, the turnips are really sweet when you cook them this way; hope you enjoy!

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  25. So, there you go . . . making me want to try another veggie I have never eaten. You are a one-woman conspiracy!

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  26. Donna, glad I can have a good influence on someone!

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