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Roasted Turnips with Caper-Raisin Vinaigrette

(recipe from Joshua McFadden)

An easy side dish that can be bulked up with the addition of beans or meat for a filling lunch or quick weeknight dinner.  



For the Turnips:

2 lbs. turnips, trimmed, peeled and cut into half-inch wedges

2 T extra virgin olive oil

salt and pepper

juice of 1/2 lemon

1/3 c. caper-raisin vinaigrette (recipe below)

For the Vinaigrette: 

2 T balsamic vinegar

1/3 c. golden raisins

3 garlic gloves, peeled

3 T capers, rinsed and drained

3/4 c. lightly packed parsley leaves

1/3 c. extra virgin olive oil

salt and pepper

1 2-oz. can anchovy fillets, drained (optional)


For the Turnips:
Heat oven to 450. Put a baking sheet in the oven to preheat. In a bowl, toss the turnips with the olive oil and season with salt and pepper. When the oven is at temperature, carefully remove the baking sheet and dump the turnips onto it. Spread them out evenly in one layer, making sure the cut sides are down. Return the pan to the oven and roast until turnips are tender and browned near the edges, 12-15 minutes. Remove from oven, and place the turnips in a large bowl. Toss with lemon juice and vinaigrette. Taste and adjust seasonings and enjoy!

For the Vinaigrette:

Put the vinegar and raisins in a small bowl and let the raisins plump for 20-30 minutes. Using a food processor, pulse the garlic until finely minced. Then add capers and anchovies, if using, and pulse until a coarse paste forms. Add parsley and pulse until chopped. Finally, add the raisins and vinegar and pulse until the mixture is blended but still slightly coarse. Place the mixture into a small bowl and whisk in the

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