Butter-roasted turnips from The Broad Fork: Recipes for the Wide World of Vegetables and Fruit (page 155) by Hugh Acheson and Rinnie Allen

  • Hakurei turnips
  • butter

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • jhallen on September 06, 2024

    This was very good. My turnips were larger than most hakurei, so I sliced them into wedges. Turned out very well. I don't have a huge passion for turnips necessarily but these were good and made for a good side dish and certainly a good way to use up some turnips.

  • TrishaCP on September 16, 2017

    This was very easy, and I did have small turnips like suggested, but I think I prefer my turnips either fully raw or more cooked. I suspect that maybe my pan and/or oven (using the specified temperature) didn't get as hot as intended by the recipe.

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