Take your roasted root vegetables off the beaten path. A medley of turnips, radishes and kohlrabi is the answer to your late winter food blues. Turmeric is good for everything and a bright spinach chimichurri awakens the dish. You’ll have extra chimichurri so feel free to roast more vegetables for a larger group.
6-8 turnips
2 kohlrabi
6-8 radishes
1 tsp. ground turmeric
1 tsp. fresh rosemary, finely minced
¼ tsp. each cumin, black pepper, salt
5 Tbsp. olive oil, divided
2 Tbsp. sherry vinegar
1 cup spinach, chopped
2 garlic cloves, finely minced
Place a cast iron skillet into the oven and preheat to 375 degrees.
Quarter the turnips, then chop the kohlrabi and radishes to a similar size. Mix together the turmeric, rosemary, cumin, black pepper and salt. Toss the chopped vegetables in 1 Tbsp. olive oil and spice blend. Add the spiced vegetables to the hot skillet in the oven and roast for 15-18 minutes.
Meanwhile, add the spinach, garlic, a pinch of salt, 2 Tbsp. sherry vinegar and 4 Tbsp. olive oil to a food processor. Pulse until roughly pureed to make your chimichurri sauce.
When finished roasting, remove vegetables from the oven and while hot, toss with 2-3 Tbsp. of chimichurri to serve.