ROASTED TURNIPS AND APPLES WITH HONEY
When root vegetables are in season, take advantage of ingredients like turnips by combining them with other autumn favorites like fresh apples. I've added cider vinegar and orange blossom honey to bring even more flavor to this dish.
Provided by Michael Tusk
Categories side-dish
Time 35m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Preheat the oven to 425 degrees F. Melt the butter in a small saucepan over low heat. Quarter and slice the peeled turnips into ¼-inch slices. Place in a medium mixing bowl. Slice the scallions into 1" to 2" segments and add to the sliced turnips. Drizzle the melted butter over the turnip/scallion mixture. Season with salt and pepper, to taste. Quarter, core, peel, and cut 1 of the apples into ¼-inch to ½-inch slices. Add to the turnip mixture. Toss gently to coat. Spread the turnip mixture onto a rimmed baking sheet lined with parchment paper and place in the oven.
- After 10 minutes, toss the mixture on the tray, to promote even browning and caramelization. Return the tray to the oven on the bottom rack for an additional 10-12 minutes.
- Remove the tray from the oven. Drizzle the honey over the vegetables and return to the oven for an additional 1-2 minutes.
- Remove the tray from the oven. Drizzle the apple cider vinegar over the warm vegetables. Toss gently to coat. Mound the turnips and apples on a wide platter, and shave the remaining apple over the warm vegetables. Serve immediately.
HAKUREI TURNIPS: EASY JAPANESE TURNIP RECIPE
Learn how to cook Hakurei turnips perfectly, in just 20 minutes! This Japanese turnip recipe works in the oven or air fryer, and has the BEST miso maple sauce.
Provided by Maya Krampf
Categories Side Dish
Time 20m
Number Of Ingredients 10
Steps:
- Preheat the air fryer to 350 degrees F (176 degrees C), or preheat the oven to 400 degrees F (204 degrees C).
- Toss the Hakurei turnips with olive oil, salt, and pepper.
- To cook Japanese turnips in the air fryer: Place the halved or quartered turnips in a single layer in the air fryer basket. (You may have to cook them in batches depending on the size of your air fryer.) Cook for 10 minutes, tossing halfway.To cook Japanese turnips in the oven: Arrange the halved or quartered turnips in a single layer on a sheet pan. Roast in the oven for about 15 minutes, tossing halfway.
- Meanwhile, prepare the dressing. In a small bowl, whisk together all the dressing ingredients, until combined.
- Serve Hakurei turnips with the miso dressing.
Nutrition Facts : Calories 136 kcal, Carbohydrate 6.2 g, Protein 1.1 g, Fat 12.3 g, SaturatedFat 1.7 g, Sodium 225 mg, Fiber 1.6 g, Sugar 3.3 g, ServingSize 1 serving
ASIAN POT ROAST WITH TURNIPS
Steps:
- Heat the oil in a large skillet over high heat, add the roast (you can cover the pot loosely to reduce spattering), and sear for about 5 minutes on each side, or until nicely browned. While the meat is browning, combine the soy sauce, ginger, star anise, and 2 cups of water in a casserole big enough to hold the meat snugly. Bring this mixture to a boil, then adjust the heat so it simmers.
- When the meat is browned, add it to the simmering liquid and cover the pot. Cook, turning the meat once or twice an hour and adding more water if necessary, for about 3 hours, or until the meat is just about tender (poke it with a thin-bladed knife; when the meat is done, it will meet little resistance). Fish out the star anise and add the rutabaga, stirring to make sure it is coated with liquid (again, add more water if necessary). Re-cover and cook until the rutabaga is very tender, about 30 minutes.
- Remove the meat and carve it, then return it to the pot (or put it on a platter with the sauce and the rutabaga). Garnish with the scallion and serve.
- Variation
- European Pot Roast with Carrots: Use olive oil for searing. Replace the soy-water mixture, ginger, and star anise with a mixture of 2 cups red wine, 20 peeled pearl onions (the frozen ones aren't bad), 5 peeled and lightly smashed garlic cloves, and 1 cup trimmed, chopped mushrooms. Add more wine (or water) if necessary to the simmering meat as it cooks. Substitute carrots for the rutabaga in step 2 and garnish with chopped fresh parsley in place of scallion.
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- Preheat the oven to 425 degrees F. Line a baking sheet with parchment paper or foil. Scrub and trim the turnips, then dice into cubes. Transfer the turnips to the baking sheet, and toss with olive oil. Spread them out in a single layer, and roast for 20 to 25 minutes until tender and lightly browned. You may want to flip them halfway through cooking.
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