Personal

Car Stuff

Extras

Turnips with Roasted Garlic Goat Cheese and Sesame

You can also use radishes or golden beets (red beets will turn everything pink) in place of the turnips. From: bonappetit.com SERVES 4

1 head of garlic, halved crosswise
1¼ cups plus 2 tablespoons olive oil, plus more for drizzling
8 ouncesgoat cheese
Kosher salt, freshly ground pepper
1 tablespoon black and/or white sesame seeds
1 teaspoon finely grated lime zest
1 teaspoon chopped fresh oregano
1 teaspoon fresh thyme leaves
¼ teaspoon sumac
12 ounces small turnips (about 16), peeled, half quartered, half thinly sliced into rounds
1 tablespoon Sherry vinegar or red wine vinegar
Coriander leaves with tender stems and mint leaves (for serving)

Heat oven to 350°. Combine garlic and 1 1/4 cups oil in a small baking dish. Cover dish with foil and roast until garlic is golden brown and tender, 45–50 minutes; let cool.

Remove garlic from oil; squeeze cloves from skins and finely chop to a paste. Process in a food processor along with goat cheese, 1/4 cup garlic roasting oil, and 2 Tbsp. water until smooth (mixture should be spreadable); season with salt and pepper.

Meanwhile, toast sesame seeds in a dry skillet over medium heat until golden brown, about 1 minute. Transfer to a small bowl and let cool. Mix in lime zest, oregano, thyme, and sumac.

Toss turnips in a medium bowl with vinegar and 2 Tbsp. oil; season with salt and pepper. Divide goat cheese mixture among plates, top with turnips, sesame mixture, cilantro, and mint, and drizzle with more oil.

Do ahead: Roasted garlic goat cheese can be made 1 day ahead; cover and chill. Bring to room temperature before using. Sesame mixture can be made 4 hours ahead. Store airtight at room temperature.