Roasted Turnips with Maple and Cardamom
For those who can't imagine turkey without a side of mashed turnips, here's a new take on the vegetable. An intriguing sauce laced with coriander and cardamom gives the dish surprising complexity.
Ingredients
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3-1/2 pounds purple-top turnips, peeled and cut into 3/4-inch dice (10 cups)
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3 tablespoons vegetable oil
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Kosher salt
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1 ounce (2 tablespoons) unsalted butter
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3 tablespoons pure maple syrup
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1/4 teaspoon pure vanilla extract
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Generous pinch crushed red pepper flakes
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1/4 teaspoon ground coriander
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1/8 teaspoon ground cardamom
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1 teaspoon fresh lemon juice
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1 tablespoon finely chopped fresh cilantro (or a mix of parsley and mint)
Directions
1.
Position racks in the top and bottom thirds of the oven and heat the oven to 475 degrees F. Line two large, heavy-duty rimmed baking sheets with foil. In a mixing bowl, combine the turnips, oil, and 11/2 teaspoons salt. Toss to coat well. Divide the turnips between the two pans and spread evenly in one layer. Roast for 20 minutes. With a large spatula, flip the turnips. Swap the pans' positions and roast until tender and nicely browned on a few sides, 15 to 20 minutes. (The turnips on the lower rack may be done sooner than those on the upper rack.)
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, 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. With a heatproof spatula, 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.
Make Ahead:
This dish can be made a day ahead. To reheat, put the dressed turnips (without the cilantro) in a large nonstick skillet and cover with a lid. Heat gently over medium-low heat until warmed through,stirring occasionally, about 15 minutes.Add the cilantro and season to taste with salt just before serving.
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Recommended Recipe:
Roasted Potatoes & Turnips
Adding a bit of broth at the start of roasting gives these vegetables a creamier, softer texture than dry-roasting more like potatoes that have been roasted alongside a hefty cut of meat. During roasting, the vegetables absorb the broth and then begin to brown. Once you try this recipe, you might be surprised by how much you like turnips.
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