Recipe: ‘Roasted’ Turnips and Chicken

As many of you know, I joined a subscription farm service — somewhat like a CSA, except they deliver. To my door. Yes, I pay someone $29 a week to deliver fresh, local produce to me. It’s a genius idea, and I’d pay even more for it (shh … don’t tell them).

Anyway, every Tuesday morning we get notification about what’s in our boxes that will be delivered that night. (They pick it fresh that day, so they can’t tell us any earlier what we’ll be getting.) So, I try to plan that evening’s dinner around what’s in the bin.

Well, this week, in addition to all sorts of other goodness, they brought me tiny white turnips.

Veggies

A feast for the eyes and the mouth.

While I’m certain I’ve eaten turnips before — it just sounds like something my mom would make — I have never cooked them before. And I certainly didn’t know what to serve them with. All I knew was that they were cute. (I like cute food.)

Turnips

Awww ... cute little turnips.

So, with a little help from the Twitter-verse, I decided to roast them (well, packet-bake them cuz that’s how I cook everything) with some chicken breast and fresh rosemary, which was also delivered in Tuesday’s bin.

Ingredients:

  • Two medium-size, tiny white turnips (peeled and chopped)
  • Two defrosted chicken breast tenderloins (I buy the Tyson All-Natural IQF kind because I don’t like to handle raw meat, and these are trimmed and ready to go.)
  • A few bits of fresh rosemary
  • Garlic salt (I was hoping to use fresh garlic, but I was all out)
  • Olive oil

Directions:

  • Preheat oven to 380 degrees (random, but that’s what it was set at and I didn’t feel like changing it)
  • Spray a piece of foil (that’s big enough to fold and seal into a packet) with just a bit of nonstick spray
  • Place defrosted chicken breast on foil
  • Sprinkle rosemary over the chicken breast
  • Put turnips on chicken breast
  • Drizzle with olive oil
  • Sprinkle with garlic salt
  • Roll foil to seal packet on all four sides
  • Place packet on cookie sheet and put in oven
  • Bake for 25 minutes (or so)

I served mine with some steamed wax beans, which I got in my bin last week. I should have served it with the green beans I got this week because this was a very bland color palette for a meal. Usually I like more colors than this. But, the wax beans needed to be eaten. I’m also thinking that next time I’ll put some bright, red bell peppers in the packets, too. They’ll help liven things up a bit.

dinner

It may not be pretty, but it sure was tasty!

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