Roasted Baby Turnips And Rutabagas In A Mustard Cre

Name: Roasted Baby Turnips And Rutabagas In A Mustard Cream Sauce With Microgreens
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Roasted Turnips and Rutabaga; 3 baby turnips; 1 rutabaga; olive oil; salt and pepper; Mustard Cream Sauce; 2 small shallots; 1/2 cup white wine; 2 tablespoons heavy cream; 1 tablespoon dijon mustard; 1.5 tablespoons chopped parsley; salt and pepper; 1/4 cup loosely packed microgreens; 2 teaspoons walnut oil (optional)

Servings: persons

Roasted Turnips and Rutabaga
3 baby turnips
1 rutabaga
olive oil
salt and pepper
Mustard Cream Sauce
2 small shallots
1/2 cup white wine
2 tablespoons heavy cream
1 tablespoon dijon mustard
1.5 tablespoons chopped parsley
salt and pepper
1/4 cup loosely packed microgreens
2 teaspoons walnut oil (optional)

1
Prep Your Ingredients: Preheat oven to 400u00b0F. Trim the greens from the baby turnips (save greens for another use) and cut the turnips in half. Peel the rutabaga and cut into wedges. Mince the shallots. Wash the microgreens and set aside.
2
Roast the Veggies: Line a baking sheet with turnips (cut side down) and rutabaga wedges. Drizzle with olive oil and toss to coat. Season with salt and pepper. Roast for 15 minutes until browned on the bottoms. Flip the vegetables and roast for an additional 5-7 minutes until all the vegetables are fork tender.
3
Make the Sauce: In a small sauce pan, add the wine and boil for two minutes. Add the minced shallots and boil for an additional 4-5 minutes until the liquid has reduced and the alcohol has cooked off. Reduce to simmer. Add the heavy cream, dijon mustard, parsley, and season with just a touch of salt and pepper to taste. Simmer for 10 minutes
4
Plate it Up: Spoon the roasted veggies into a serving bowl and spoon as much of the mustard sauce as you like over the vegetables (you may have extra.) Top with microgreens and drizzle with walnut oil (optional).

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: Roasted Turnips and Rutabaga, 3 baby turnips, 1 rutabaga, olive oil, and more.

Yes, Roasted Baby Turnips And Rutabagas In A Mustard Cream Sauce With Microgreens falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Roasted Baby Turnips And Rutabagas In A Mustard Cream Sauce With Microgreens

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions