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Roasted Potatoes & Turnips

Martha Holmberg & Steve Hunter

Servings: four to six.

Adding a bit of broth at the start of roasting gives these vegetables a creamier, softer texture than dry-roasting—more like potatoes that have been roasted alongside a hefty cut of meat. During roasting, the vegetables absorb the broth and then begin to brown. Once you try this recipe, you might be surprised by how much you like turnips.


  • 3 small bay leaves
  • 2 sprigs fresh thyme
  • 1 lb. yellow-fleshed potatoes, peeled and cut into 1-1/2- inch chunks
  • 1 lb. turnips, peeled and quartered or cut into 1-1/2-inch chunks
  • 1/2 cup homemade or low-salt chicken broth or water
  • 4 Tbs. unsalted butter, cut into four pieces
  • 1 tsp. kosher salt
  • Freshly ground black pepper

Nutritional Information

  • Nutritional Sample Size based on six servings
  • Calories (kcal) : 150
  • Fat Calories (kcal): 70
  • Fat (g): 8
  • Saturated Fat (g): 5
  • Polyunsaturated Fat (g): 0
  • Monounsaturated Fat (g): 2
  • Cholesterol (mg): 20
  • Sodium (mg): 380
  • Carbohydrates (g): 19
  • Fiber (g): 3
  • Protein (g): 3


  • Heat the oven to 375°F. Put the bay leaves and thyme in the bottom of a large gratin dish or a medium roasting pan. Dump the potatoes and turnips on top. Pour in the broth and scatter the butter around. Season with salt and pepper. Roast, tossing with a spatula a few times, until the vegetables are very tender and browned in spots, about 1 hour. Discard the thyme and bay leaves and serve hot.


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