Braised Turnips with Lemon and Herbes de Provence

I don't think that I had ever eaten a turnip until I joined my CSA two years ago.  The first time around, I tried mashing them with potatoes, which was good, but I wanted something more from the beautiful Hakauri Turnips we were getting.  I used a trusty Google search, and came across this recipe for Braised Turnips.  I love these so much that I haven't bothered trying to make anything else with them.  I also love them so much that I fight with my four-year-old daughter over the last one.  I have no shame.

Braised Hakauri Turnips with Lemon and Herbes de Provence
from Sassy Radish

1 bunch Hakauri turnips (about 1 lb)
Juice from one lemon
1/2 cup extra virgin olive oil
3 cloves of garlic, smashed lightly with your knife and peeled
1 tsp salt
1/2 tsp white pepper
1/2 tsp herbes de provence

Preheat the oven to 375 degrees F. Wash the turnips and trim their greens. (Save the greens--you can use them for something else later.)  Place the turnips in a baking dish and combine with the remaining ingredients. Mix until the turnips are evenly coated.  There should be about a 1/2 inch of oil/lemon juice combo.

Cover the dish and cook in the oven for about 40 minutes or until the turnips are fork tender.

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