Roasted Turnips, Scallion, Celery, and Garlic with Rosemary, Thyme, and a Chiffonade of Turnip Greens

The recipe posted below is the same one I posted on June 12, 2010. It's now my turn-to recipe for turnips, however, I should start making these on the grill since it's no fun to fire up the oven on a 90 degree day.

I made the following changes this time around:

• added chopped celery during the second set of 15 minutes
• added minced fresh thyme along with the rosemary
• added sliced scallions and minced garlic during the third set of 15 minutes
• garnished with sliced scallion green parts and a chiffonade of turnip greens at the very end

*I skipped the roasted garlic part and just added minced garlic toward the end of the cooking process.

ROASTED TURNIPS, SHALLOTS, AND GARLIC WITH ROSEMARY

Serves 4. Published January 1, 1994 by Cooks Illustrated

Ingredients:

1 medium head garlic

1 ½ pounds turnips or rutabagas, peeled and cut into 1 ¼ inch pieces

4 shallots, peeled

2 tablespoons unsalted butter melted, or vegetable or olive oil, or a combination

1 teaspoon dried rosemary (crumbled), or 1 teaspoon dried thyme, or 2 teaspoons fresh rosemary or thyme

table salt

ground black pepper

Instructions:

1. Heat oven to 375 degrees. If roasting garlic cloves in skins simply break head into individual cloves. If you wish to roast cloves out of skins put whole, unpeeled head in a small saucepan with water to cover. Bring to a boil, then simmer to soften cloves and loosen skins, about 10 minutes. Drain and refresh garlic head under cold water. Separate cloves and peel.

2. Put vegetables (excluding garlic) into a roasting pan large enough to hold them without crowding. Toss vegetables with butter and/ or oil, rosemary or thyme and sprinkle with salt. Roast, stirring or shaking vegetables every 15 minutes for 30 minutes. Add garlic. Raise heat to 425 degrees and continue roasting until tender and evenly browned, 15 to 20 minutes. Sprinkle with pepper; taste and adjust seasonings. Serve hot or at room temperature.