- 1 egg yolk
- 2 TB chopped green garlic
- 1 TB rice wine vinegar
- 1/4 tsp kosher salt
- 1/2 cup sunflower oil (or other vegetable oil)
- A bunch of small carrots and some Hakurei turnips
1. Put a cast iron frying pan into a cold oven and heat it up to 400F.
2. Make the aioli while the oven gets hot: Separate the egg and save the white for breakfast. Whisk together the egg yolk, green garlic, vinegar, and salt in a small bowl. Set the bowl on a damp towel so it doesn't slide around while you are whisking. Very slowly drizzle the oil in to the egg yolk until it's all combined.
3. Remove the greens from carrots and turnips and reserve for other uses (the carrot greens can be used like parsley and are great in salads, the turnip greens can be cooked along with kale, chard, spinach or other greens). Scrub them and peel the carrots if you want to. Cut the turnips into quarters and toss with a drizzle of oil and a sprinkle of salt. Put the carrots and turnips in the hot pan and return to the oven. Roast for about 8-10 minutes until cooked through and started to darken. Check on them occasionally and stir them around with a wooden spoon. Serve with the aioli as a dipping sauce.