Ingredients:
2¼ pounds baby turnips
2 tablespoons olive oil
1½ heads garlic, separated into cloves, smashed and peeled
2½ bay leaves, broken in half
1½ cups stock
¼ teaspoon dried thyme
¼ teaspoon dried sage
¼ teaspoon dried oregano – preferably Greek
¾ teaspoon sea salt, or to taste
freshly ground black pepper

Directions:

  1. Place a rack in the center oven. Preheat oven to 500 degrees.
  2. Place the turnips in a roasting pan and coat with the oil. Spread out in a single layer. Roast for 10 minutes.
  3. Flip the turnips over and rotate the pan. Add the garlic. Roast for 5 minutes. Flip the garlic over and rotate the pan. Tuck the bay leaves under the turnips. Add the stock and herbs. Roast for 5 minutes.
  4. Flip the turnips and the garlic. Check the turnips for tenderness. If they are still hard, roast for another 5- 10 minutes, until just tender (most of the liquid should be absorbed). Remove the bay leaves. Add the salt and pepper to taste.

Serves 4