Roasted turnips tossed with fresh thyme and crispy pancetta makes a hearty and comforting side.
Steps
1
Roasting the Turnips
Ingredients
1 1/2 lb turnips
1 to 2 tsp fresh thyme
2 tbsp olive oil
kosher salt (to taste)
freshly ground black pepper (to taste)
Preheat your oven to 475 degrees Fahrenheit. Wash, peel and cut the turnips into 1” –inch cubes. Remove the leaves from the thyme. Place the turnips and thyme in a bowl and toss with the olive oil and salt and pepper to taste. Arrange on a parchment-lined baking tray and bake for approximately 15 minutes or until cooked through and golden, flipping one or twice if necessary.
2
Frying the Pancetta
Ingredients
3 oz pancetta
1 tsp olive oil
Cut the pancetta into small dice. Heat a small fry pan over medium heat and add the oil. Fry the pancetta until lightly golden. Drain on paper towels.
3
Assembling the Dish
Ingredients
kosher salt (to taste)
freshly ground black pepper (to taste)
Once the turnips are cooked to your liking, gently toss them with the pancetta. Season to taste with salt and pepper and serve immediately in a shallow serving dish.
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