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Roasted Mini Turnips with Garlic and Rosemary

Not perhaps always considered the most exciting of vegetables, turnips, in the form of mini turnips are making a comeback. They are very versatile and combined with herbs and garlic as in this recipe are an excellent modern accompaniment to the traditional Sunday roast.


4 mini turnips, peeled and halved (450g)
2 tbsp olive oil (25g)
2 cloves garlic, crushed
2 tsp chopped fresh rosemary
Salt and freshly ground black pepper


Preheat the oven to 200C /gas Mark 6.

1: Par-boil the turnips for 3-4 minutes, drain.

2: Transfer to a small roasting tin. Mix the oil, garlic and rosemary together and drizzle over the turnips, season to taste.

3: Roast for 15 minutes or until tender and golden brown.