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Roasted Turnips in Tarragon/Parsley Butter (Navets Persilles)

From Florida Suncoast Locally Grown

Source: (Entered by Closed Account)
Serves: 8

12 Turnips
4 tbs unsalted butter at room temperature
1 clove garlic, finely minced
1 sprig tarragon, stemmed, finely chopped
3 tbs curley parsley, finely chopped
1 tsp salt
1/2 tsp white peppercorns, freshly ground
1 tbs lemon juice
1 tbs olive oil, for greasing the baking dish

Step by Step Instructions
  1. Reserve about 1 tablespoon of curly parsley for garnish. Preheat oven to 425 degrees.
  2. In a bowl, mix the butter, garlic, tarragon, parsley and salt. Set aside.
  3. Wash and peel the turnips. Trim the root. Blanch the vegetables for about 3 minutes in boiling water then transfer into an ice bath. Drain thoroughly of all water and pat dry on a paper towel. Do no overcook, as the turnips will continue to cook in the oven later. With a paring knife, make a deep criss-cross incision on top of the vegetable, to stuff with butter. Work the flavored butter into the incisions and all over the outside of the turnips as well.
  4. Brush a baking sheet with olive oil. Place the turnips without crowding them. Roast the turnips for 20-25 minutes, until slightly browned and softened. 5 minutes before the end of cooking time, drizzle the lemon juice over the turnips. Season with more salt if necessary. Garnish with the remaining pparsley.