We made up this recipe when our friends came to visit and stayed for dinner. Serve with a kale salad and curry pumpkin soup for a light, yet nourishing supper.
Tokyo turnips, washed, root end trimmed, cut in half
Salt and Pepper
Cooked Chickpeas (use your own cooked beans or canned are OK)
Finely chopped dill
Finely chopped scallions
Toss turnips with olive oil, salt and pepper. Roast at 425 until tender, about 30 minutes. Toss with cooked chickpeas and herbs, and you’re done.