Yield: 6 servings.
3 pounds turnips
2 tablespoons olive oil
Coarse sea salt
1 stick unsalted butter
¼ cup fresh chopped parsley
Fresh ground black pepper
2 tablespoons honey
Preheat the oven to 400°. Trim and peel the turnips. Small turnips can be left whole; cut larger turnips into 2-inch chunks.
Place the prepared turnips on a parchment-lined baking sheet. Drizzle them with olive oil and toss to coat. Sprinkle with salt.
Roast the turnips for 45 to 60 minutes, or until they’re tender and browned. Remove from oven.
While the turnips are roasting, cut unsalted butter into small pieces and place in a pot or pan. Heat over medium and let the butter melt, whisking constantly, until it becomes a light tan color. Remove the pan from the burner; the butter will continue cooking even after you remove it from the heat. Once it turns nutty brown in color, pour into a separate bowl to keep it from cooking further. Note: If the butter is overcooked, it will have a bitter taste.
Place the roasted turnips in a serving bowl or platter, and toss with the brown butter. Just before serving, drizzle with honey and garnish with fresh chopped parsley and black pepper.
Tucked into a historic neighborhood, a backyard in Forsyth County holds hundreds of Southern wildflowers collected by one wild flower woman.
John Champlin has traveled across the state — and the nation — in search of hard-to-find spots that serve an unforgettable hot dog. After 11 years, what he’s discovered goes way beyond the bun.
In the early 20th century, textile mill owners sponsored baseball teams, providing entertainment for their employees and nurturing a passion for the game that’s been handed down through generations of North Carolinians.
Our writer reflects on where his love of vinyl began, and how the snap, crackle, and pop of a needle sliding across a turntable will always satisfy his soul.
