• Preheat the oven to 200C/400F degrees
• Peel the turnips and cut them into small cubes. 
  
  
• Place the turnips on a baking tray, drizzle with the olive oil and season with the salt and pepper.
  
• Roast for 40 minutes, turning the turnip cubes over half way through cooking. 
  

SAUCE

• Peel and chop the onion and the garlic cloves.
  
• Heat the olive oil in a saucepan and cook the onion and garlic for 3-5 minutes until tender.
  
• Add the paprika and chilli powder and stir well. Cook for a further 1-2 minutes.
  
• Add the tinned tomatoes and bring to the boil.
  
• Reduce to a simmer, add the tomato puree, cover and cook for 15 minutes. If the mixture looks to be becoming a bit dry, add a tablespoon or two of water.
  
• When the turnips are baked, place in a serving bowl.
  
• Spoon the tomato mixture over the turnips, perhaps garnish with a scattering of flat leafed parsley.
  
• Serve warm.