Seasoned with fragrant rosemary, this recipe from Cook’s Illustrated is a guaranteed success as either a side or vegetarian main dish.
1½ pound turnips, scrubbed and cut into 1-inch pieces
4 shallots, peeled
2 tablespoons unsalted butter, melted
2 teaspoons fresh rosemary
1 cup sautéed Chanterelle mushrooms
¼ cup cooked, crumbled bacon
½ cup finely chopped apple
Sea salt and fresh ground pepper
1. Heat oven to 375°.
2. Put turnips and shallots into a roasting pan large enough to hold them without crowding. Toss with butter and rosemary and sprinkle with salt. Roast, stirring or shaking vegetables every 15 minutes for 30 minutes.
3. Raise heat to 425° and continue roasting until tender and evenly browned, 15 to 20 minutes. Remove from oven and toss with the mushrooms, bacon and apple. Season with salt and pepper to taste and serve hot or at room temperature.