butter roasted turnips + potatoes
Introduction or summary of recipe extolling its virtues in terms of flavour, nutrition, seasonality, ease of cooking and so on.
Ingredients
- 500g turnips, peeled + cut into wedges (if small, cut in half)
- 500g potatoes, peeled + cut into wedges
- 2 tbsp olive oil
- sea salt + freshly ground black pepper
- knob of melted butter (about 50g)
- bunch spring onions, finely sliced
- handful fresh parsley, chopped
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Method
- In a large pan of boiling salted water, cook the potatoes and turnips for 5 mins.
- Drain and place in a baking dish or roasting tin. Toss with the olive oil and season well with salt and pepper. Roast for 30 mins at 180˚C.
- Remove from the oven and layer over the spring onions. Drizzle over the butter and roast for another 10-15 mins, until golden brown and tender. Sprinkle over the parsley to serve.
