People who know me would tell you that it's hard to tell which I like more: gardening or cooking. I'd say it depends on which I'm doing at the moment. Anyway, French cooking and French gardening go hand in hand. For me, cooking is an on-going adventure. Join me here on my culinary explorations, where I share with you both my old favorites as well as new inspirations. It's my fondest wish that these recipes serve as a springboard for your own new creations.
06/23/2005
Roasted new garden potatoes and turnips with sage
Ingredients:
1 lb. small new potatoes, yellow-fleshed
1 lb. new turnips, peeled, halved
1/4 c. olive oil
Generous handful fresh sage leaves, whole
Sea salt
Toss the whole new potatoes (halve them if they are large) and the turnips with the olive oil and sea salt. Lay out the sage leaves flat in the bottom of an oiled baking dish. Top with the potatoes, turnips, and their oil. Bake at 375 degrees, tossing once or twice, about half an hour until tender and golden.
Note: This couldn't be easier, and makes about the best turnips you've ever tasted. You can also make this using turnips only. Don't forget to devour the crispy sage leaves from the bottom of the dish.
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