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Ingredients

• 1 tablespoon  white wine vinegar
• 1 1/2 teaspoons  whole-grain mustard
• 1   scallion, minced
• 1 1/2 tablespoons  chopped flat-leaf parsley
• 1/2 cup  extra-virgin olive oil
•   Salt and freshly ground pepper
• 24   baby turnips (2 pounds), stems trimmed to 2 inches

Description

Sheila Neal, Matt Neal's Wife, Has Always Loved Turnips. "They Were My Show-and-tell In Kindergarten; I Showed My Class How To Season Them With Salt And Eat Them," She Says. These Elegant Baby Turnips--roasted To Bring Out Their Sweetness--c

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