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Roasted Turnips over Steamed Greens

 2000-10 Deborah Barr. All rights reserved. Link may be forwarded in full with copyright intact.

This recipe is part of my series on Culinary Alchemy: Flavors for Health and Weight The ingredients in this recipe are effective for helping to reverse certain types of weight and health imbalances.  Subscribe to e-newsletters to read all the details.

1 cups turnips

pinch of unrefined sea salt

1 cups carrots

1-2 TB.Extra Virgin Olive Oil

2 cps. fresh collard greens

1 tsp. dried marjoram

white pepper to taste


Cut the turnips in half lengthwise and then cut each half in quarters.  Cut the carrots on the diagonal in a size similar to the turnips.  Coat the bottom of a baking dish with the olive oil.  Add the vegetables.  Sprinkle with salt, white pepper and marjoram.  Cover with foil and shake the pan to coat the vegetables with the oil and the salt, pepper and marjoram.  Bake at 375 degrees for 40-45 minutes.  Chop the collard greens and steam for 8-10 minutes.  Arrange on a serving platter and place the roasted vegetables on top. 

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