Roast baby turnips

Ingredients

• About 25 baby turnips, leaves removed and stalks trimmed to 5cm long
• 3 tbsp duck fat (or olive oil)
• 8 sage leaves, finely shredded
• 4 garlic cloves, skin on
• 8 strips finely shaved lemon skin (1 lemon), plus 1 tsp lemon juice
• Salt
• 5g mint leaves, shredded

Procedure

1. Heat the oven to 200C/390F/gas mark 6.
2. Rinse and pat dry the turnips, then put them in a large bowl with the duck fat, sage, garlic, lemon skin and a quarter-teaspoon of salt.
3. Mix well, then spread out on a large oven tray lined with baking paper.
4. Roast for 20-25 minutes, until the aromatics are crisp and the turnips are golden-brown and soft enough for a sharp knife to go in easily.
5. Remove the tray from the oven, then squeeze the garlic out of its skin.
6. Discard the skins and put the contents of the tray into a large bowl. Mix gently, so the soft garlic gets distributed throughout, add the lemon juice and mint, give it a final, gentle stir and serve.