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June 08, 2006
Tiny Turnip Tots
I am a big fan of roasted vegetables, particularly as a way of introducing vegetables to children and unfortunate adults who grew up with mushy canned vegetables. My housemates liked these so much they wouldn't wait for a plate and were burning their fingers on the cookie sheet when it came hot out of the oven.
Tiny Turnip Tots
2 bunch baby turnips, about 1" in diameter
1 TBS olive oil
1 1/2TBS Italian bread crumbs
1/4 tsp nutmeg
Sea salt & freshly ground pepper
2 TBS finely grated parmesan cheese
Preheat the oven to 425. Trim the stem and roots off the turnips. Rinse and set aside to dry. In a small bowl, drizzle the oil over the turnips. Sprinkle 1 TBS bread crumbs, nutmeg, salt and pepper over the turnips. Gently toss until the turnips are lightly coated. Spread the turnips in a single layer on a foil lined cookie sheet. Cook for 5 minutes. Gently turn the turnips. Spray the turnips lightly with olive oil. Sprinkle the other 1/2TBS bread crumbs and the parmesan cheese over the turnips and return to the oven. Cook until golden on the outside and tender on the inside, about 5-7 minutes. Serve immediately
NOTE: The turnips will get a stronger flavor as they cool. If you are feeding young ones who dawdle or need luke warm food, soak the turnips for about 15 minutes in a cup of milk before tossing in the breadcrumbs. This will cool down some of the flavor's intensity.
Posted by Christine at June 8, 2006 08:04 PM
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