I had quite a few turnips from my CSA. The only way I’ve ever had turnips is roasted in big chunks and I didn’t like them like that. But I do like thin, crispy starchy things with butter sooooo….
I peeled and sliced the turnips into quarter moons if the turnips were huge or half moons if they were smaller. I put some olive oil in my cast iron pan and then started layering them around. After one layer I put some dots of butter and some thinly sliced shallots. Then I layered some more turnips and then topped that with rosemary, butter, and pepper.
I cooked it, covered, on the stovetop on medium heat until the bottom started to brown. Then I put it, uncovered, in a 400° oven for, well, too long for most people, but good for us…until the bottom was almost black. I thought it was great! Hubby was lukewarm on the dish but I really liked it.
I served it with Herb-Roasted Chicken and a salad. I’d just picked up both my veggie CSA box and my CSA chickens so what else were we going to have for dinnner?!?
Along with it I had a beautiful 2008 Robert Denogent St. Véran les Pommards white wine. Everything came together beautifully.