Roasted Salt-&-Vinegar Turnips

Roasted Salt-&-Vinegar Turnips

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From: EatingWell Magazine, November/December 2018

In this healthy root vegetable recipe, we take the flavor of salt-and-vinegar chips and apply them to turnips. We found that simmering the turnips with vinegar before roasting infuses the flavor throughout. Try this technique with other root vegetables and potatoes too.

Ingredients 4 servings

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  • 1½ pounds turnips, peeled and cut into 1-inch wedges
  • 3 cups water
  • ½ cup malt or cider vinegar plus 1 tablespoon, divided
  • 2 tablespoons extra-virgin olive oil
  • ½ teaspoon salt, divided
  • 1½ teaspoons chopped fresh chives

Preparation

  • Prep

  • Ready In

  1. Preheat oven to 450°F.
  2. Combine turnips, water and ½ cup vinegar in a large saucepan. Bring to a boil over high heat. Reduce heat to medium-low, cover and simmer until the turnips are just fork-tender, about 10 minutes. Drain and pat dry.
  3. Transfer the turnips to a large bowl and toss with oil and ¼ teaspoon salt. Spread out on a large rimmed baking sheet. Roast, stirring once, until golden brown, 20 to 25 minutes.
  4. Toss the turnips with the remaining 1 tablespoon vinegar and ¼ teaspoon salt and serve topped with chives.

Nutrition information

  • Serving size: generous ½ cup
  • Per serving: 102 calories; 7 g fat(1 g sat); 2 g fiber; 9 g carbohydrates; 1 g protein; 21 mcg folate; 0 mg cholesterol; 5 g sugars; 0 g added sugars; 16 IU vitamin A; 29 mg vitamin C; 47 mg calcium; 0 mg iron; 388 mg sodium; 266 mg potassium
  • Nutrition Bonus: Vitamin C (48% daily value)
  • Carbohydrate Servings: ½
  • Exchanges: 1½ fat, 1½ vegetable

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