Baked turnips: the perfect addition to festive dinners

The time is gradually starting when people get together in the evening and enjoy festive food. You don’t have to wait until Christmas for that. That’s the beauty of fall: it gets dark early enough to stay cozy at home, preferably with your dearest friends or family. Such a special dinner lifts spirits and is the perfect rehearsal for the big performance in December. Today we have oven-roasted turnips, which make a wonderful addition to meat and vegetable dishes. And the best: it’s easy to prepare, but the taste is intense, aromatic and simply heavenly!

Carrots, beets, parsley roots and parsnips go on the baking sheet. Also onions and garlic. And that’s where the aforementioned flavor comes in, because when the latter sizzle in the pipe, they refine the rest of the vegetables because they’re there. And do not choose after baking! Baked onion and garlic cloves are very tasty. Both are very soft and taste great when combined with beets. Of course, you can expand the vegetables with other varieties, besides beets. Mushrooms, for example, have a very good taste.

By the way, until now I have not served only baked beets as a side dish. It’s also an easy everyday dinner. Simply mix in a yogurt or quark dip (vegan) and top with or without a slice of bread. Also delicious: mix baked vegetables with couscous and enjoy a warm salad.

Then you try the following dishes:

Make a dinner prince – bon appetit!

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Top view of baked beetroot vegetables in a casserole: carrots, beets, parsnips and more, with fresh herbs.


Baked autumn turnips


The perfect accompaniment to festive dinners.

the preparation

  1. Wash the carrots, parsley roots and parsnips well. Cut the carrots lengthwise, if possible shorten the green part, do not cut it completely. Roughly chop the chives and parsley roots. Peel and slice the beetroot. Peel the onion and garlic and cut them into large pieces. Wash and slice the lemon. Wash the thyme and shake dry.

  2. Mix all the ingredients in a large bowl with a little oil and spread on a baking tray lined with parchment paper. Then sprinkle well with salt and pepper and sprinkle with thyme.

  3. Cook the vegetables in a preheated oven (180 degrees fan) for 20 minutes. Turn occasionally and extend the baking time by a few minutes if necessary. Then serve warm.

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