First Friday of the month at 5p.m.
KFCF, 88.1 FM Fresno
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Adapted from Food & Wine, Sept. 2010 Reserve Turnip greens for another use.
1 Tbls. white wine vinegar
1 1/2 Tbls. chopped Parsley
1 1/2 tsp. whole-grain mustard
1/4 cup extra-virgin olive oil
1/4 cup minced Leeks or scallions
1 bunch Asian Turnips trimmed, and quartered
Preheat oven to 425 degrees F. Whisk together vinegar, mustard, leek or scallion, parsley, and 1/4 cup olive oil in a small bowl. Season to taste with salt and freshly ground black pepper. Toss turnips with a splash of olive oil and sprinkle with salt and pepper. Spread turnips on a baking sheet and roast for about 18 minutes, until tender. Drizzle with vinaigrette and serve.