Maple Cardamom Roasted Turnips

Maple Cardamom Roasted Turnips

Apparently this is the Week of Unlikely Vegetables. These turnips were delicious! I didn’t grow up a turnip eater — never had any until I got out here and decided to roast all the things. The first round was a plain roast like asparagus or almost any other veggie — salt, pepper, a little seasony stuff, olive oil, high heat, brown edges. It was quite good, though nothing to write home about. These, though — there’s very little more work and a whole lot more delicious flavor. I’m fairly certain I did tell my mom about these, in fact.

These guys were all gobbled up with the London broil I served them with — no leftovers at all!

Maple Cardamom Roasted Turnips, adapted from The Bitten Word

1 1/2 lbs. turnips, peeled and diced
3 Tbsp. veg oil
Salt to taste

1 Tbsp. butter
1 1/2 Tbsp. maple syrup
1/8 tsp. vanilla extract
Pinch crushed red pepper flakes
1/8 tsp. ground coriander
pinch cardamom
1/2 tsp. fresh lemon juice

Preheat the oven to 475F and line a sheet pan with aluminum foil. Dump the diced turnips on the pan, drizzle them with vegetable oil, toss them, sprinkle them with salt and toss them again. Roast in the preheated oven for 20 minutes, flip the turnips, and then roast for another 15-20 minutes until the edges are nice and brown.

When the turnips are a few minutes from ready, melt the butter over medium-low heat in a small pan. Once it’s foamed, whisk in the maple syrup, vanilla extract, red pepper flakes, coriander, and cardamom. Remove it from the heat and add the lemon.

Transfer the turnips to a mixing bowl and pour the sauce over them. Toss to coat and serve!


~ by iliadawry on 13 March 2013.

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