Roasted Turnips in Tarragon Parsley Butter

Turnips are a classic side and these roasted turnips
are equally as impressive in look and they are in taste.
Make extra herb butter and spread it on bread or crackers.

Ingredients:
12 turnips
4 tablespoons unsalted butter, at room temperature
1 clove garlic, finely minced
1 sprig tarragon, stemmed, finely chopped
3 tablespoons curly parsley, finely chopped
1 teaspoon salt
1/2 teaspoon white peppercorns, freshly ground
1 tablespoon lemon juice
1 tablespoon olive oil, for greasing the baking dish

Directions:
Preheat the oven to 425 degrees F.
Reserve about 1 tablespoon
of curly parsley for garnish.
In a bowl, mix the butter, garlic,
tarragon, parsley and salt. Set aside.
Wash and peel the turnips. Trim the root.
Blanch the vegetables for about 3 minutes
in boiling water then transfer into an ice bath.
Drain thoroughly of all water and pat dry on a paper towel.
Do not overcook, as the turnips will continue to cook in the oven later. With a pairing knife, make a deep criss-cross incision
on top of the vegetable, to stuff with the butter.
Work the flavored butter into the incisions
and all over the outside of the turnips as well.

Brush a baking sheet with olive oil.
Place the turnips without crowding them.
Roast the turnips for 20-30 minutes,
until slightly browned and softened.
5 minutes before the end of cooking time,
drizzle the lemon juice over the turnips.
Season with more salt if necessary.
Garnish with the remaining parsley.
Serve immediately with your favorite meat.