Roast turnips with butter, lemon and capers

By Rodney Bowers
  • Facebook
  • Tweet
  • Pinterest
  • Email
  • Print

Plentiful, simple, and easy-to-follow, these roasted turnips make for a great side dish. Made with butter, lemon and capers, the salty flavour combination is oh so good. 



Roast turnips with butter, lemon and capers

  • 2 lbs small white turnip
  • 2-3 garlic cloves, thinly sliced
  • 2 shallots, minced
  • 2 tbsp butter
  • 1 tbsp small capers
  • 1/4 cup white wine
  • Zest and juice of a lemon


  • 2 tbsp flat leaf parsley, thinly sliced
  • 2 tbsp chives, finely chopped


  1. Peel turnips and quarter 
  2. In a large pan on high heat add the oil and sear the turnips, until nicely brown and golden, reduce to medium and cover to cook through, remove and pat dry when down. 
  3. In the same pan add the butter then the garlic and shallots and capers cook until lightly brown. 
  4. Add the lemon juice and zest and white wine and reduce by half. 
  5. Add the turnips back in and fold in the fresh herbs, serve and enjoy!

Watch The Marilyn Denis Show Daily at 10am ET on CTV

Follow Rodney Bowers: