Recipe: Roasted baby turnips with garlic and rosemary
4 mini turnips, peeled and halved (450g)
2 Tbsp olive oil
2 cloves garlic crushed
2 tsp chopped fresh rosemary
Salt and freshly ground black pepper
Preheat the oven to 200°C. Par-boil the turnips for 3-4 minutes, then drain. Transfer to a small roasting tin. Mix the oil, garlic and rosemary together and drizzle over the turnips. Season to taste. Roast for 15 minutes or until tender and golden brown.