Anne's "Greek Potatoes" Roasted Turnips

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  4              large  Turnips -- peeled
  2                     lemons
  2          teaspoons  italian seasoning
  1               head  garlic
  1           teaspoon  salt
     1/2           cup  olive oil
     1/2           cup  chicken stock

Preheat oven to 425

Cut turnips into large-bite-size-chunks and place in an ovenproof casserole.
Try to use a large enough dish that the turnips aren't layered deeply, to
expose more surface area for roasting.

Juice the lemons, reserving the rinds as well.  Separate and peel the garlic
cloves (I do this by rubbing them in a folded silicone potholder) and chop
the garlic.  Add lemon juice, italian seasoning, garlic, salt, olive oil and
chicken stock and toss so turnips are thoroughly coated.  Tuck the lemon
rinds into the pan as well -- they'll add flavor.

Place pan in preheated oven and roast until turnips start to become tender
and the tops are browned, about 45 minutes, depending on how small you cut
up the turnips.  Remove the lemon rinds before serving.

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Per Serving (excluding unknown items): 189 Calories; 18g Fat (82.5% calories
from fat); 1g Protein; 8g Carbohydrate; 2g Dietary Fiber; 0mg Cholesterol;
590mg Sodium.  Exchanges: 0 Grain(Starch); 1 Vegetable; 0 Fruit; 3 1/2 Fat.