Roasted Baby Turnip Dippers

What can you do with a bag full of market fresh baby turnips? A lot, and we can’t seem to get enough, so we’re turning a bunch from Eight Acre Produce into Roasted Baby Turnip Dippers with a lemon yogurt dipping sauce that also goes well with asparagus, chicken, and even chips. Check out the rest of our Eat Local Series for easy meal inspiration for all your farmers market finds.

Eight Acre Produce is a small farm in Lena, IL specializing in organic produce. They offer a wide variety of seasonal Midwest produce, and you can find them throughout the market season at the Rockford City Market on Friday evenings and the North End City Market on Saturday mornings.

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Roasted Baby Turnip Dippers

Roasted Baby Turnip Dippers

  • Author: Fresh. Out.
  • Prep Time: 10
  • Cook Time: 20
  • Total Time: 30 minutes
  • Yield: 24 Dippers 1x
  • Category: Appetizers, Snacks, party Food
  • Method: Oven Roasted

Description

Roasted Baby Turnip Dippers


Scale

Ingredients

For the Turnips

  • Large bunch baby turnips (about 12)
  • 2 tbsp extra-virgin olive oil
  • 1/4 tsp dried basil
  • Generous pinches salt and ground black pepper, to taste

For the Sauce

  • 1 7-ounce container 2% plain Fage Greek yogurt
  • 2 garlic cloves, minced
  • 2 tbsp finely grated parmesan cheese (preferably from a block)
  • 1 tsp Dijon mustard
  • 1/2 medium lemon, juiced and zested
  • 1/8 tsp ground black pepper
  • Pinch of salt, if needed

Instructions

For the Turnips

  1. Line a large rimmed baking sheet with parchment paper and preheat oven to 425 degrees F with rack in top position. 
  2. Scrub the turnips and trim the stems, leaving about 2 inches. Trim the root end if desired and halve the turnips lengthwise.
  3. Place turnip halves in a large bowl and drizzle with oil. Toss to coat, then sprinkle with salt, pepper, and basil. 
  4. Toss again to season evenly, then transfer to the baking sheet, cut side up. Roast for 10 minutes, then remove and flip the turnips, cut side down. Continue roasting another 10 minutes, or until desired tenderness is reached. You may need to remove smaller turnips and leave larger ones longer.
  5. Let rest 5-10 minutes before serving (best warm or at room temperature). No one wants to bite into a molten core turnip.

For the Sauce

  1. While the turnips are roasting, combine yogurt, garlic, mustard, lemon juice and zest, parmesan cheese, and pepper. DO NOT add salt at this time – you may not need it depending on the type of parmesan you use. 
  2. Cover tightly and refrigerate until turnips are ready to serve.
  3. Stir immediately before serving and add a pinch of salt, if needed.


Notes

Leftover turnips can be stored in an airtight container up to 4 days. Reheat in a skillet or eat them cold (we did). 

Dipping sauce can be refrigerated in an airtight container 2-3 days. Stir immediately before using.

Keywords: BABY TURNIPS, WHITE TURNIPS, GARLIC, LOW-CARB, GRAIN-FREE, GLUTEN-FREE, FARMERS MARKET, LOCAL PRODUCE, EAT LOCAL, HEALTHY EATING, HEALTHY SNACKS, APPETIZERS, PARTY FOODS, SUMMER RECIPES

ROASTED BABY TURNIP DIPPERS
ROASTED BABY TURNIP DIPPERS

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