Recipe: Roasted Turnips in Wine

adapted from Peggy’s Biodynamic Garden

  • 1 bunch turnips, peeled and cubed, greens reserved for another use 
  • 1 cup red wine 
  • 1/4 cup honey 
  • 2 Tablespoons butter 

Place turnips in saucepan; add remaining ingredients and enough water to barely cover. (You may also add other root vegetables: carrots, parsnips, etc.) Simmer until tender. Pour into baking dish and bake at 350 degrees 1/2 hour. Serve with rice or chicken. 2-3 servings.

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