Rosemary Garlic Parsnip, Turnip, and Apple Roast

OH yeah, simple and I just made it up! I had never bought turnips or parsnips before and wanted to see what they were all about. Add to that some apples that needed to be eaten soon, and I simply peeled and chopped them all, tossed in olive oil, garlic, and fresh rosemary, and baked at 350 for 30 minutes. The apples are sweet, the turnips are super savory and almost bitter (at least when sampled raw) and the parsnips have an almost nutty/chewy/carrot texture/taste going on. The blend of all three is divine! Certainly a more interesting substitute for potatoes (whole or mashed) than cauliflower!
You simply need:

1 lb each parsnip and turnip, peeled and chopped

About 3 small apples peeled and chopped

Olive oil spray

1 sprig fresh rosemary chopped

1tsp garlic powder
Toss all and bake at 350F for about 30min. I turned off the oven at about 32 and let them sit a few more minutes, since I like a bit more browning. Ways I scarfed this includes: over brown rice with some greens and legumes, as a side for an egg white/veggie scramble, as a lovely garnish on top of a puréed tomato/pepper soup.  Enjoy!


Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s