Roasted Potatoes & Turnips

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.

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  • 3 small bay leaves
  • 2 sprigs fresh thyme
  • 1 pound yellow-fleshed potatoes, peeled and cut into 1-1/2- inch chunks
  • 1 pound turnips, peeled and quartered or cut into 1-1/2-inch chunks
  • 1/2 cup homemade or low-salt chicken broth or water
  • 4 tablespoons unsalted butter, cut into four pieces
  • 1 teaspoon kosher salt
  • Freshly ground black pepper
Heat the oven to 375 degrees 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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