1 bunch baby turnips (about 1 lb)
1/2 cup extra virgin olive oil (not your most prized stuff, but pretty good should do)
3 cloves of garlic, peeled
1 tsp salt
1/2 tsp white pepper
1/2 tsp herbes de provence
Preheat the oven to 375 degrees Fahrenheit. Wash the turnips and trim their greens so only the little green stumps remain. Place them in an ovenproof clay dish and combine with the remaining ingredients. Mix everything around and be sure to have the turnips evenly coated. You want there to be roughly 1/2 an inch of oil/lemon juice combo.
Cover the dish and cook in the oven for around 40 minutes – when turnips are done, they should be soft when you pierce them. They might also burst a little with juice.
You can eat them plain like I did, or as a side dish to whatever you happen to be making. They’re terribly good, these turnips and we wished we had more of them to go around. I also discovered that you can eat the green stumps on them – they get all lemony and soft and are very tasty!