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Roasted Turnips with Carrots and Leeks

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I received Potluck by Kim Thomas for Christmas. As I was thumbing through it a quote from James caught my eye: “Oh, I brought citrus beets. I like to work with the forgotten vegetables.” That statement resonated with me because I too like to work with the forgotten vegetables. The most neglected vegetables are the cold weather veggies. For some reason, we want to keep eating summer produce, even if we have to import it from half a world away.

There are so many tasty winter vegetables! Turnips are slightly sweet and tangy. Leeks taste like a very mild and sweet onion. And beets and brussell sprouts are delicious when roasted. Even though I enjoy winter veggies, I still occasionally forget about them:

I completely forgot about my turnips. I went outside at twilight in November and quickly took some pictures of the garden. Several days later I was reviewing the pictures and saw my poor neglected turnips. I immediately harvested and put them in cold storage so we could enjoy them through out the winter.

Roasted Turnips with Carrots and Leeks
 
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Author:
Serves: 8
Ingredients
  • 6 cups chopped turnips
  • 3 carrots, chopped
  • 1 leak, thinly sliced
  • ½ cup apple juice
  • 2 tablespoons honey
  • 1 teaspoon ginger
  • 1 teaspoon rosemary
Directions
  1. Place the turnips, carrots, and leek in an oven safe baking dish.
  2. In a small bowl, mix apple juice, honey, and spices. Pour over the vegetables and toss.
  3. Bake at 425 degrees, tossing occasionally, for 40 minutes or until the vegetables are fork tender.

 

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About Alea Milham

Alea Milham is the owner of Premeditated Leftovers and the author of Prep-Ahead Meals from Scatch. She shares her tips for saving money and time while reducing waste in her home. Her favorite hobby, gardening, is a frugal source of organic produce for her recipes. She believes it is possible to live fully and eat well while spending less.

Comments

  1. RayLeaB says

    Your Ingredients say apple juice and your directions say apple sauce….which is it?
    Does it make much of a difference?

    Thanks, RayLeaB

    Reply

  2. Jami says

    I never thought to roast turnips- great idea, Alea! I, too, have a few turnips still in the garden, but they do OK there.

    Jami
    An Oregon Cottage

    Reply

  6. Elsa says

    This looks delicious. I never would have thought to add rosemary to the mix. I sometimes forget winter veggies too. When winter comes, I tend to want to eat lots of meat and carbs.

    Reply

  7. Miz Helen says

    Your Turnip recipe looks really good. We are enjoying winter turnips from our garden.I would like to invite you to my Full Plate Thursday. Thank you for sharing and you have a great week end!

    Reply

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Welcome. I'm Alea!

On Premeditated Leftovers I share simple recipes made with whole foods, practical shopping tips, time saving techniques, and meal planning strategies. I also share tips for minimizing food waste, so more of the food that is purchased ends up on the table.

While volunteering as a budget counselor, I realized that food is the element of most people’s budgets where they have the greatest control. I set out to develop low-cost recipes from scratch to prove it’s possible to create delicious meals on a limited budget. Eating well while spending less is about more than just creating recipes using inexpensive ingredients; it’s about creatively combining ingredients so you don’t feel deprived and are inspired to stick to your budget.