Roasted Turnip, Apple, Rosemary w/Kale + Garlic Mayo

Name: Roasted Turnip, Apple, Rosemary w/Kale + Garlic Mayo
Ingredients: Salt and freshly ground black pepper; ½ cup (120 g) garlic mayo; 1 bunch kale (½ lb | 4 cups | 230 g), midribs stripped out, cut into ribbons; ¼ cup (35 g) sunflower seeds, toasted; 4 turnips or rutabagas (about 2 lb | 910 g), ends trimmed, peeled, cut into 2-inch (5-cm) pieces; 4 turnips or rutabagas (about 2 lb | 910 g), ends trimmed, peeled, cut into 2-inch (5-cm) pieces; Olive oil; Salt and freshly ground black pepper

Preparation info

Difficulty
Easy

Appears in

Ruffage

By Abra Berens

Published 2019

About

Ingredients

4 turnips or rutabagas (about 2 lb | 910 g), ends trimmed, peeled, cut into 2-inch (5-cm) pieces

Side dish
Vegetarian
Gluten-free

Method

Heat the oven to 400°F (200°C). Toss the vegetables with a glug of olive oil and salt and pepper. Roast until cooked through and crispy, about 40 minutes. Combine them with the mayo. Toss the cooked roots with the kale, drizz