* 1 tablespoon white wine vinegar
  * 1 1/2 teaspoons whole-grain mustard
  * 1 scallion, minced
  * 1 1/2 tablespoons chopped flat-leaf parsley
  * 1/2 cup extra-virgin olive oil
  * Salt and freshly ground pepper
  * 24 baby turnips (2 pounds), stems trimmed to 2 inches

  - Preheat the oven to 425°. In a bowl, whisk the vinegar with the mustard, scallion, parsley and 1/4 cup of the olive oil. Season the vinaigrette with salt and pepper.
  - Heat a rimmed baking sheet in the oven. Cut the turnips in half through the stems; quarter them if large. In a large bowl, toss the turnips with the remaining 1/4 cup of oil and season with salt and pepper. Spread the turnips on the preheated baking sheet and roast for about 18 minutes, until tender. Transfer the turnips to a platter and let cool. Drizzle with the vinaigrette and serve.

tags: CSA, vegetarian, vegan, pareve

source: http://www.foodandwine.com/recipes/roasted-baby-turnips-with-parsley-mustard-vinaigrette, FW