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.
From its northernmost point in Corolla to its southern terminus on Cedar Island, this scenic byway — bound between sound and sea — links the islands and communities of the Outer Banks.
For the owner of The Country Biscuit, welcoming diners is the fulfillment of a decades-long dream. And diners’ dreams come true when they try the glazed biscuit doughnut holes.
Black bears are the embodiment of North Carolina’s adventurous spirit, immense and wild.
After nearly a century — or just a couple of years — these seafood restaurants have become coastal icons, the places we know, love, and return to again and again.
