Baking is a zen space for me that helped me manage the highs and lows of my career, and after 20+ years as a school teacher, I finally found my zen as a baker (Queen Bees Kitchen) who does it for the actual love of baking and truly making other people happy through food. I love the culture and origins of food, and get true happiness from traveling and meeting people who are as passionate about food as I am. It is this passion that permeates my baking; my favorite compliment from years ago is, "I looked at the ingredients to see what the 'special' ingredient was, only to realize it was Erica."
5-6 small (baby) turnips - smaller ones will be less fibrous
1 large clove garlic
1 garlic scape (if you don’t have, just add another clove garlic)
1/2-1 whole lime
Salt (Himalayan pink, preferred) & pepper to taste
The Spice & Tea Exchange Kahuna Garlic Salt Blend
1. For ease of clean up, line your sheet pan with heavy duty tin foil, and lightly spray it with a non-stick cooking spray.
2. Cut baby turnips in smaller sized cubes for faster, even roasting, and put in medium sized bowl.
3. Chop up garlic scape and mince the garlic clove - if not using/don’t have garlic scapes, then mince another clove of garlic. Add this to turnips.
4. Drizzle with olive oil to coat, and squeeze 1/2 lime over all of it. Mix thoroughly to coat, You can add the whole lime if you want a more intense citrus note.
5. Sprinkle with turmeric, salt, and pepper, and a few turns of the salt blend. If you don’t have the blend, you could use garlic salt - the Blend is worth the investment, though, because of the added pizzazz. Mix everything thoroughly in bowl to coat.
6. Dump everything onto pan onto foil lined pan, and evenly spread turnips out.
7. Bake at 350F for 20-30 minutes until turnips are cooked through.
Turnip the flavor! Enjoy!