Turnips and Rutabaga: Oven Roasted

When roasting turnips or rutabaga, the strong sulfury brassica flavor is diminished as its water content is wicked away and the sugars are concentrated. If your turnips or rutabaga are particularly strong, you can rinse the sulfur away (as with the raw) but be sure to pat the pieces dry before roasting, or they won’t get crispy. Salad turnips are great pan-fried as well as in the oven.