Michelle Obama: 'Turnip For What?'

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Proving that all people love Lil Jon and that all people should love vegetables, Michelle Obama—that’s America’s First Lady—posted an Instagram video last night featuring a beautiful, magenta-and-white ombré turnip. Likely freshly plucked from the White House kitchen garden, the turnip was shaken like a tambourine to the smash hit “Turn Down for What.” 

It was a response to actor and Barack Obama impersonator alphacat's question to Mrs. Obama: 

"On average, how many calories do you burn every time you turn up?”

MObama, a cool cat and a mover and shaker herself, responds:

"Turnip, for what?"And then she proceeds to break it down.

See what she did there? FLOTUS, you inspire us, as does this recipe for roasted turnips. We’ll be turning up with it tonight. 

Photo credit: James Ransom

Roasted Baby Turnips with Dijon-Shallot Vinaigrette and Tarragon
Serves 4-6
by Ty Ryavec/Food52

Roasted Baby Turnips
2 bunches baby turnips, peeled and chopped into quarters
2 Tbsp. olive oil
Pinch of salt, to taste

Dijon-Shallot Vinaigrette
2 Tbsp. white wine vinegar
1 Tbsp. Dijon mustard
1/4 cup extra-virgin olive oil
1 shallot, finely minced
Pinch of salt, to taste
1 Tbsp. tarragon, chiffonade

Preheat oven to 400° F. 

Toss baby turnips in olive oil and salt. Spread in a single layer on a baking sheet. Roast for 10 to 15 minutes, or until soft on the inside, with a slightly caramelized exterior. 

While the turnips are roasting, whisk together the white wine vinegar and Dijon mustard. Slowly whisk in the olive oil, taking care not to add too much at a time. Whisk until emulsified, then whisk in the shallots. 

Note: These are best served at room temperature.