Those great big turnips in today’s box are perfect for roasting. This recipe comes from Fine Cooking magazine.
Ingredients:
3-1/2 lb. purple-top turnips, peeled and cut into 3/4-inch dice (10 cups) 3 Tbs. vegetable oil Kosher salt 2 tablespoons unsalted butter 3 tablespoons pure maple syrup 1/4 teaspoon vanilla extract Generous pinch crushed red pepper flakes 1/4 teaspoon ground coriander 1/8 teaspoon ground cardamom 1 teaspoon fresh lemon juice 1 tablespoon finely chopped fresh cilantro (or a mix of parsley and mint)
Preparation:
Position racks in the top and bottom thirds of the oven and heat the oven to 475°F. Line two large, heavy-duty rimmed baking sheets with foil. In a mixing bowl, combine the turnips, oil, and 1 1/2 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.)
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.
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.