- Ingredients
- turnips
- 600 gram
- garlic
- 1 clove
- olive oil
- 3 tablespoon
- lemon juice
- 1 tablespoon
- Italian herbs
- 1 teaspoon
- hazelnuts
- 55 gram
- rucola / rocket
- 85 gram
- grana padano
- 100 gram
- salt
- 1 pinch
- Full ingredient details
- Timing
- Preparation Time:
- 15 minutes
- Waiting time:
- 0 minutes
- Cooking Time:
- 25 minutes
- This recipe:
- Serves:
- 4
- Comment:
- vegetarian
- Viewed:
- 174 times
- Saved:
- 24 times
- Printed:
- 0 times
- Sent:
- 0 times
- This recipe by:
- petra
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roasted turnip salad
Ingredients
| turnips | 600 gram | |
| garlic | 1 clove | |
| olive oil | 3 tablespoon | |
| lemon juice | 1 tablespoon | |
| Italian herbs | 1 teaspoon | |
| hazelnuts | 55 gram | |
| rucola / rocket | 85 gram | |
| grana padano | 100 gram | (grated) |
| salt | 1 pinch |
Preparation
- Preheat the oven to 225C. Cut the turnip in slices of 1cm, peel them and cut them into cubes. Crush the garlic clove.
- Mix the olive oil, lemon juice, Italian spices, salt and pepper in a tray, and add the turnip cubes and the hazelnuts to the mix. Stirring regularly, roast the turnip for 25 minutes until it turns a nice brown color.
- Remove the garlic, then divide the turnip onto four plates and let it cool for 5 minutes.