Why save the Hasselback technique for just potatoes when you can have Hasselback turnips? It works deliciously with other organic root vegetables such as rutabagas as well. And if you are counting carbs or calories, these vegetables have less than potatoes.
Turnips are high in vitamin C. The leaves (“turnip greens”) are an excellent source of vitamin A, vitamin C, folate, vitamin K, and calcium.
The only challenge to making them is to only slice 75% of the way through the turnip (or potato or rutabaga). One trick is to place a wooden spoon handle next to the turnip to stop the knife from going all the way. If you do unintentionally cut all the way through, it isn’t the end of the world, just cozy the two pieces together on the pan before baking.
Hasselback Turnips Ingredients
- 1 bunch turnips, root and greens removed
- 2-3 cloves garlic, minced
- 3 tablespoons fresh herbs, chopped
- 2-3 tablespoons olive oil
Directions
- Preheat oven to 400 degrees.
- Slice the top end of the turnip flat and peel.
- Place the flat side down and thinly slice turnip PARTIALLY through, leave at least 1/4 inch on the bottom intact.
- Stuff garlic and herbs between the slices. Drizzle with olive oil.
- Bake until turnips are soft, 20-30 minutes depending on size. If desired, broil for 1-2 minutes to brown the tops.
Hasselback Turnips WINE PAIRING:
Pair this dish with Cabernet Sauvignon
The chef Audrey Humaciu created this recipe for Harvest2U.
Audrey is the Editor in Chef at That Recipe and VP of Creativity and Sarcasm at Munofore. When she’s not blogging about her eclectic interests from cooking and crafting to ornamental horticulture and the idiosyncrasies of the American language, she’s just your typical 40 something mom livin’ the life in the California burbs… without the minivan and overpriced coffee.
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Always use organic fruits and vegetables in these recipes. Local source: Harvest2U, a Temecula Organic produce company.
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