Turnips. I can’t say that I’m in love with them, but I can say I have come to at least kind of like them. I do have a go-to recipe where I saute them with walnuts and bacon that never fails to turn them into something special. This is not that recipe.
The other night I just didn’t feel like doing the same old thing. Why not try something different? Maybe it would be even better than my go-to recipe and I’d appreciate the turnip even more. I found an interesting recipe via my Epicurious iPhone app for Roasted Parsnips, Turnips, and Rutabagas with Ancho-Spiced Honey Glaze. I didn’t quite have all the ingredients on hand, but figured I could adapt it.
- 4 turnips, trimmed, peeled and sliced into 1/2 inch wedges
- 2 Tablespoons olive oil
- 1 garlic clove, minced
- 1 Tablespoon melted butter
- 1 Tablespoon honey
- 1/2 Tablespoon fresh lemon juice
- 1/2 teaspoon dried thyme
- 1/2 teaspoon ground cumin
- 1/8 teaspoon cinnamon
- 2 teaspoons ground hot pepper (I used dried Chinese 5 color pepper)
- Salt, to taste
- Preheat oven to 400 degree Fahrenheit.
- In a large bowl whisk together melted butter, honey, lemon juice, thyme, cumin, cinnamon, hot pepper and salt. Set aside.
- In a large bowl toss the turnip wedges with the olive oil and a pinch of salt.
- Line a rimmed baking sheet with parchment paper and spread out the turnip wedges so none of the pieces are overlapping.
- Roast for about 40-45 minutes, until the turnips are soft and lightly browned in spots.
- Pour the glaze over the cooked turnips, gently toss to coat and return to the oven for 10-15 minutes more or until the glaze is absorbed.
While this adapted recipe worked out fairly well, I’m still not in love turnips. I think adding other root veggies like they did in the original recipe might be a key component to success. Maybe I’ll give it another go.
What do you make with turnips?