Roasted potatoes, onions, and turnips from Mastering the Art of Southern Cooking by Nathalie Dupree and Cynthia Graubart

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Notes about this recipe

  • TrishaCP on January 10, 2019

    This combination of vegetables is really lovely. I didn’t use meat drippings, just vegetable oil, but the flavor was still really good. I used a large cast iron skillet, which I think allowed the veggies to cook faster- anyway, I didn’t let them go the full hour specified. I think they would have been blackened, if not burned, in that time. I also skipped the blanching step for the turnips, since I used hakurei turnips, which are already really sweet.

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