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csa eats! Roasted Turnips, Shallots, and Garlic with Rosemary

I wasn’t really understanding the directions for the garlic. so I just cut the tops off the garlic so a little was exposed but the peel still on most of it. placed it cut side up in a pie plate that hada little olive oil on the bottom (I did several heads b/c I wanted leftovers). then drizzled with olive oil and covered with foil. roasted alongside with the same degrees/times in instructions below for the turnips. I used both rosemary and thyme.

Roasted Turnips, Shallots, and Garlic with Rosemary from what did you eat?

Serves 4
1 medium head garlic
1 1/2 pounds turnips or rutabagas, peeled and cut into 1 1/4-inch pieces
4 shallots , peeled
2 tablespoons unsalted butter melted, or vegetable or olive oil, or a combination
1 teaspoon dried rosemary (crumbled), or 1 teaspoon dried thyme, or 2 teaspoons fresh rosemary or thyme
table salt
ground black pepper

1. Heat oven to 375 degrees. If roasting garlic cloves in skins, simply break head into individual cloves. If you wish to roast cloves out of skins, put whole, unpeeled head in a small saucepan with water to cover. Bring water to boil, then simmer to soften cloves and loosen skins, about 10 minutes. Drain and refresh garlic head under cold water. Separate cloves and peel.

2. Put vegetables (excluding garlic) into a roasting pan large enough to hold them without crowding. Toss vegetables with butter and/or oil, rosemary or thyme, and sprinkle with salt. Roast, stirring or shaking vegetables every 15 minutes for 30 minutes. Add garlic. Raise heat to 425 degrees and continue roasting until tender and evenly browned, 15 to 20 minutes. Sprinkle with pepper; taste and adjust seasonings. Serve hot or at room temperature.


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