Roasted Turnips with Honey Curry Vinaigrette

Look for hakurei turnips, also known as Japanese turnips, tokyo turnips, or salad turnips. If the greens are still attached, don’t throw them out! They are edible and delicious. We particularly enjoy Mustard and Co.’s honey curry vinaigrette here, but they have a wide variety of other flavors too. (All ingredients can be found in the Farm Market this time of year.)

1 bunch turnips

2 tablespoon high-heat oil, such as Camelina Gold

1/2 teaspoon coarse sea salt, such as San Juan Island Salt, or more to taste

Fresh-ground black pepper

Mustard and Co. honey curry vinaigrette, to taste

Preheat oven to 425. Cut turnips in half, or quarters if particularly large, leaving greens attached. Toss with camelina oil, then season with salt and pepper to taste. Spread in a single layer on a parchment-lined baking sheet and bake, tossing occasionally, until greens are crispy and turnips are beginning to brown. Place on serving dish and drizzle with vinaigrette to taste. You’ll see that Caroline sprinkled tiny bits of fresh parsley over the turnips after they were plated. This added a bit of freshness and even more beauty to the plate.

This dish does not need to be served warm — it’s good at any temperature!