Roasted Baby Turnips And Rutabagas In A Mustard Cream Sauce With Microgreens

• Roasted Turnips and Rutabaga
• 3 baby turnips
• 1 rutabaga
• olive oil
• salt and pepper
• Mustard Cream Sauce
• 2 small shallots
• 1/2 cup white wine
• 2 tablespoons heavy cream
• 1 tablespoon dijon mustard
• 1.5 tablespoons chopped parsley
• salt and pepper
• 1/4 cup loosely packed microgreens
• 2 teaspoons walnut oil (optional)

1. Prep Your Ingredients: Preheat oven to 400u0b0F. Trim the greens from the baby turnips (save greens for another use) and cut the turnips in half. Peel the rutabaga and cut into wedges. Mince the shallots. Wash the microgreens and set aside.
2. Roast the Veggies: Line a baking sheet with turnips (cut side down) and rutabaga wedges. Drizzle with olive oil and toss to coat. Season with salt and pepper. Roast for 15 minutes until browned on the bottoms. Flip the vegetables and roast for an additional 5-7 minutes until all the vegetables are fork tender.
3. Make the Sauce: In a small sauce pan, add the wine and boil for two minutes. Add the minced shallots and boil for an additional 4-5 minutes until the liquid has reduced and the alcohol has cooked off. Reduce to simmer. Add the heavy cream, dijon mustard, parsley, and season with just a touch of salt and pepper to taste. Simmer for 10 minutes
4. Plate it Up: Spoon the roasted veggies into a serving bowl and spoon as much of the mustard sauce as you like over the vegetables (you may have extra.) Top with microgreens and drizzle with walnut oil (optional).

baby turnips, olive oil, salt, cream sauce, shallots, white wine, heavy cream, mustard, parsley, salt, microgreens, walnut oil

Taken from food52.com/recipes/41834-roasted-baby-turnips-and-rutabagas-in-a-mustard-cream-sauce-with-microgreens (may not work)