Roasted Japanese Turnips (and cauliflower with blanched broccoli)

Ingredients

  • Thyme
  • Rosemary
  • White wine
  • Olive oil
  • Garlic
  • Butter

Directions

  • Preheat oven to 400 degrees.
  • Cut off stems of Japanese turnips and halve (or quarter) the bulbs.
  • Toss rosemary, thyme, garlic, about 2 oz. of white wine and melted butter in a bowl with the halved or quartered bulbs.
  • Line baking sheet with enough tinfoil to fold over mixture and drizzle olive oil on bottom.  Place rosemary, thyme, white wine, garlic, butter and Japanese turnips mixture in the foil and cover. (This allows the Japanese turnips to steam as well as roast.)
  • Roast for 30 minutes and check with knife.  If easily pierced, they are done.

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  • Blanch broccoli by tossing in heavy salted boiled water and shock in ice water. (You can warm them up when you are ready to eat by mixing them with the other vegetables or by putting them in a warming drawer/oven on 200 degrees.)
  • Roast cauliflower the same way as the Japanese turnips, but roast separately.
  • Combine all three for meal.

Leah Beckett