The skin of turnips is edible and doesn’t negatively impact the taste, so peeling is often unnecessary as long as they are clean.
When roasting turnips, skipping the peeling step can save time, as the thicker skin may create tougher results, while thinner skin retains a pleasing texture.
Spacing sliced turnips evenly on a baking tray is crucial for ensuring that they cook evenly and avoid the unpleasantness of biting into a raw-tasting piece.
It’s beneficial to season turnips with salt, pepper, olive oil, and spices prior to roasting to enhance flavor and mitigate bitterness.
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