--- /dev/null
+author: null
+directions: 'Preheat oven to 375F. Put whole, unpeeled garlic head in a small saucepan
+ with water to cover. Bring water to a boil, and then simmer to soften cloves
+ and loosen skins, about 10 min. Drain and refresh garlic head under cold water. Separate
+ cloves and peel.
+
+
+ Put turnips and shallots in roasting pan large enough to hold them without crowding. Toss
+ with oil (or butter) and sprinkle with rosemary and salt to taste. Roast for
+ 30 min., stirring or shaking vegetables every 15 min. Increase heat to 425F. Add
+ garlic, and continue roasting until turnips are tender and evenly browned, 15
+ to 20 min. longer. Sprinkle with pepper. Taste and adjust seasonings. Serve
+ hot or at room temperature.'
+ingredient_blocks:
+- ingredients:
+ - amount:
+ alternatives: []
+ range_: null
+ units: Head
+ value: '1'
+ name: Garlic
+ note: null
+ - amount:
+ alternatives: []
+ range_: null
+ units: to
+ value: 1½
+ name: 2 lb. Turnips or Rutabagas, peeled and cut into 1¼” pieces
+ note: null
+ - amount:
+ alternatives: []
+ range_: null
+ units: Shallots,
+ value: 4-6
+ name: peeled
+ note: null
+ - amount:
+ alternatives: []
+ range_: null
+ units: T.
+ value: '2'
+ name: melted Butter or olive oil, or half oil and half butter
+ note: null
+ - amount:
+ alternatives: []
+ range_: null
+ units: t.
+ value: '1'
+ name: Crumbled Dried Rosemary (or 2 t. fresh)
+ note: null
+ - amount:
+ alternatives: []
+ range_: null
+ units: dash
+ value: '1'
+ name: Salt and black pepper
+ note: null
+ name: null
+name: Roasted Turnips, Shallots & Garlic with Rosemary
+source: null
+tags: null
+url: null
+yield_: 4 servings