Roast turnip with parmesan and thyme

Our turnips are tasty enough to eat raw, grated into salads, but if you fancy something warmer and more substantial, this recipe is a satisfying treat.

Ingredients:

• 3-4 turnips, peeled
• 3 tbsp olive oil
• leaves from 5-6 sprigs thyme
• 3 tbsp Parmesan, grated
• few drops of balsamic vinegar
• salt and pepper

Method:

Preheat oven to 200°C/Gas 6.

1. Cut the peeled turnips in half from top to bottom. Place cut side down and slice each half into 2-3mm pieces.
2. Pile the pieces onto a large roasting tray, drizzle with oil, sprinkle with salt and pepper and turn a few times to mix.
3. Arrange the slices in a shallow, ideally single, layer on the tray and roast for about 15-20 minutes until the turnip is cooked and beginning to crisp and curl at the edges. You may need to turn the slices once or twice during cooking.
4. Scatter over the thyme leaves followed by the Parmesan and return to the oven for about 5 minutes until Parmesan is golden.
5. Transfer the turnips to a serving dish and sprinkle with a few drops of balsamic vinegar and more black pepper.