Hey guys! I have a new delicious recipe for you today. Over Thanksgiving, I was made aware (yet again) of my love of turnips. I decided my love was such that it deserved a more than once-a-year visit. Upon my arrival back home in Massachusetts, I picked up a lovely turnip and some sweet potatoes to get my roast on. To switch it up a bit, I served the roasted veggies with bulgur. The end product was a delicious salad that I’ve been loving for lunch. This isn’t your run of the mill rice and veggie dish!
Ingredients
1 large yellow turnip, peeled and cubed
1 large sweet potato, peeled and cubed
1 cup fast cooking bulgur (I used Bob’s Red Mill)
¼ cup sliced toasted almonds
Olive oil
Balsamic vinegar
Brown mustard
Honey
Salt and pepper
Directions
Preheat oven to 400 degrees
Toss cubed turnip and sweet potato in olive oil, add salt and pepper to taste
Place veggies on greased baking tray and into preheated oven
Allow to bake for 45-50 minutes – until vegetables are a little crispy
Prepare 1 cup of bulgur by combining with 2 cups water, bring to boil and simmer for 8-12 minutes
For dressing, combine 2 tablespoons mustard with 1 tablespoon each of honey and balsamic vinegar
Once vegetables and bulgur are done, combine and top with almonds and dressing.
Eat and bask in turnip bliss.
2 comments:
This is so my kind of comfort food! I love just about any vegetable roasted...okra is out no matter what. Love this dish Emily!
This sounds delicious. I would serve it on top of some spinach. Yum!
Post a Comment