Ingredients

The following ingredients have 5 Servings
  • 2 bunches baby turnips, peeled and chopped into quarters
  • 2 tablespoons olive oil
  • Pinch of salt, to taste
  • 2 tablespoons white wine vinegar
  • 1 tablespoon Dijon mustard
  • 1/4 cup extra-virgin olive oil
  • 1 shallot, finely minced
  • Pinch of salt, to taste
  • 1 tablespoon tarragon, chiffonade

Instruction

  • Preheat oven to 400° F. Toss baby turnips in olive oil and salt. Spread in a single layer on a baking sheet.
  • Roast for 10 to 15 minutes, or until soft on the inside, with a slightly caramelized exterior.
  • While the turnips are roasting, whisk together the white wine vinegar and Dijon mustard.
  • Slowly whisk in the olive oil, taking care not to add too much at a time. Whisk until emulsified, then whisk in the shallots.
  • Note: These are best served at room temperature.