A Year-Round Guide to Franklin and Nantahala

Yield: 4 to 6 servings. 3 pounds turnips, peeled and halved 2 tablespoons extra-virgin olive oil 3 tablespoons unsalted butter, melted 2 tablespoons light brown sugar ½ teaspoon dried thyme

Madison County Championship Rodeo

Yield: 4 to 6 servings. 3 pounds turnips, peeled and halved 2 tablespoons extra-virgin olive oil 3 tablespoons unsalted butter, melted 2 tablespoons light brown sugar ½ teaspoon dried thyme

Rosemary and Goat Cheese Strata

Yield: 4 to 6 servings. 3 pounds turnips, peeled and halved 2 tablespoons extra-virgin olive oil 3 tablespoons unsalted butter, melted 2 tablespoons light brown sugar ½ teaspoon dried thyme

Yield: 4 to 6 servings.

3 pounds turnips, peeled and halved
2 tablespoons extra-virgin olive oil
3 tablespoons unsalted butter, melted
2 tablespoons light brown sugar
½ teaspoon dried thyme
½ teaspoon kosher salt
¼ teaspoon freshly ground black pepper
Fresh thyme sprigs (for garnish)

Place turnips in a stockpot and add cold water until turnips are just covered. Bring water to a boil and cook turnips for 5 minutes. Reduce heat to medium and continue cooking for 10 minutes. Remove turnips from pot and set aside in a bowl to cool.

Preheat oven to 400°. Cut turnips into 2-inch pieces and spread on a sheet pan lined with parchment paper.

In a small mixing bowl, whisk together olive oil, melted butter, brown sugar, thyme, salt, and pepper. Pour dressing over turnips and toss well until completely coated.

Arrange turnips in a single layer and roast for 20 to 30 minutes, turning over halfway through cooking time. Garnish with fresh thyme sprigs.

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This story was published on Oct 13, 2021

Lynn Wells

Lynn Wells is a personal chef with more than 20 years of experience in the food and hospitality industry and a degree in Nutrition Management from UNCG.