Tuesday, November 8, 2011

Roasted Turnips with Maple and Cardamom

This recipe is adapted from one of my favorite resources, Fine Cooking. (Originally created by Susie Middleton.)

Roasted Turnips with Maple and Cardamon
Serves 4

1 bunch/bag of purple top turnips, peeled and cut into ¾-inch cubes (about 4 to 5 cups)
1 to 2 tablespoons olive oil
1 tablespoons butter
1 to 2 tablespoons maple syrup
¼ teaspoon vanilla extract
a generous pinch of crushed red pepper flakes
¼ teaspoon ground coriander
⅛ teaspoon ground cardamom
1 teaspoon fresh lemon juice
1 tablespoon finely chopped fresh cilantro (or a mix of parsley and mint) (optional)
salt, to taste

1. Preheat oven to 350 degrees. Coat turnips with olive oil and spread out evenly on a baking pan. Sprinkle with salt bake until tender and nicely browned.

2. Meanwhile, melt the butter in a small saucepan over low heat. Whisk in the maple syrup, vanilla, and red pepper flakes, and then the coriander and cardamom, until the sauce is heated, about 30 seconds. Remove the pan from the heat.

3. Transfer the turnips to a large mixing bowl. Gently reheat the sauce, if necessary, and stir in the lemon juice. Toss the sauce with the turnips. Add half of the cilantro and salt to taste and toss again. Transfer to a warm serving dish and garnish with the remaining cilantro.

No comments:

Post a Comment