5 medium potatoes, peeled and thinly sliced
2 white turnips, peeled and thinly sliced
1 clove garlic, minced
3 Tbs fresh rosemary, chopped
1 bay leaf, crumbled
2 tsp salt
½ tsp freshly ground black pepper
⅓ cup extra-virgin olive oil
1 Tbs unsalted butter
1 shallot, minced
¼ cup (½ stick) butter, softened
2 Tbs fresh rosemary, minced
juice of ½ lemon
Preheat oven to 400
In a large bowl, combine potatoes, turnips, garlic, rosemary, bay leaf, salt and pepper.
Pour over olive oil and toss until each slice is coated.
Arrange potatoes and turnips in a shallow baking casserole.
Pour over any remaining oil and dot with butter.
Bake for 50 minutes or until top is crisp and golden brown.
Herbs for Mom: 17 Easy and Delicious Recipes with Growing Instructions, 1996, Herb Bits, Norwalk, CT