- 1 kg baby turnips (with leaves attached), scrubbed
- 3 T extra virgin olive oil
- Smoked Maldon salt, to taste
Preheat the oven to 200°C. Place the baby turnips on a large baking tray.
Drizzle with olive oil and season with salt. Roast for 25 minutes or until the leaves are crisp. Serve as a side dish.
Cook's note: Practise the nose-to-tail (or root- to-leaf ) principle by discarding no part of your vegetables and you’ll discover a new world of textures. “Root veg can be roasted roots, leaves and all, with just good olive oil and salt to bring out the flavour,” says Abi. You can also save the stems of Swiss chard, beetroot, broccoli, cauliflower and fennel to add texture and flavour to any sauté. And always chop herb stems (parsley, coriander, basil) along with the leaves. - Abi Donnely.