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2 lbs. turnips, peeled and cut into ½ inch wedges          

1 ½ heads garlic, separated into cloves, smashed and peeled

2 TBSP olive oil                                               2 ½ bay leaves (broken in half)

1-½ cups beef stock                                         ¼ tsp dried thyme        

¼ tsp rubbed sage                                            ¼ tsp oregano 

¾ tsp kosher salt                                              fresh ground pepper to taste

Place a rack in the center of the oven.  Preheat oven to 500F. 

Place turnips in 12 x 17 x 2 inch roasting pan and cover with the oil.  Spread in single layer.  Roast for 15 minutes.  Flip the turnips over and rotate the pan.  Add the garlic.  Roast for 5 minutes. Flip the turnips over and rotate the pan.  Tuck bay leaves under turnips.  Add stock and herbs.  Roast for 10 minutes.  Flip the turnips over and rotate the pan.  Roast for 10 more minutes.  Liquid will be mostly absorbed.  Remove bay leaves.   Season with salt and pepper to taste.