Turnips are wonderful. There I said it. I suppose if you are particularly sensitive to bitterness, then your snubbing one of the sunnier aspects of the autumn veggie patch, with their low-caloric content of vitamin C, potassium, fibre, folate, B6, and some trace minerals is somewhat understandable. But in general, as far as I am concerned, Baldrick was a person of exquisite taste.
If bitterness is a turn-off for you, then when choosing turnips, pick ones with a diameter of no more than seven and a half centimetres (three inches) because at that size (or less) they are more sweet. When the tops of turnips are exposed to sunlight, they turn violet as these from our potager have done.
Preheat oven to 205 degrees C (400 degrees F). Ingredients are in boldface. For four side servings, scrub and trim ten to twelve turnips. There is no need to peel. Slice thinly and spread in a single layer on a parchment-lined baking sheet. Sprinkle liberally with virgin olive oil, salt, and freshly ground black pepper.
Bake for around twenty minutes until soft and slightly browned. Dribble lemon juice and crumble blue cheese (I chose Bleu d'Auvergne) over all the slices and toss right in the pan. Pile in a serving dish and dust with a finishing salt like fleur de sel. Serve with lemon wedges.
Though this method brought out their sweetness, gratefully a pleasing note of bitterness remained. The five tastes, sweet, sour, salty, bitter, and umami, mingled together in this simple but elegant presentation resulting in contentedly satisfied eaters.
À la prochaine!
If bitterness is a turn-off for you, then when choosing turnips, pick ones with a diameter of no more than seven and a half centimetres (three inches) because at that size (or less) they are more sweet. When the tops of turnips are exposed to sunlight, they turn violet as these from our potager have done.
Preheat oven to 205 degrees C (400 degrees F). Ingredients are in boldface. For four side servings, scrub and trim ten to twelve turnips. There is no need to peel. Slice thinly and spread in a single layer on a parchment-lined baking sheet. Sprinkle liberally with virgin olive oil, salt, and freshly ground black pepper.
Bake for around twenty minutes until soft and slightly browned. Dribble lemon juice and crumble blue cheese (I chose Bleu d'Auvergne) over all the slices and toss right in the pan. Pile in a serving dish and dust with a finishing salt like fleur de sel. Serve with lemon wedges.
Though this method brought out their sweetness, gratefully a pleasing note of bitterness remained. The five tastes, sweet, sour, salty, bitter, and umami, mingled together in this simple but elegant presentation resulting in contentedly satisfied eaters.
À la prochaine!
