The last time I had turnips the weather was cold. I was surprised by how great a turnip could taste; they warmed my insides and made me real happy. It's for that reason that I still associate them with the chilly season.
When I recently picked up a batch of turnips at the farmers' market, I did so out of memory of their deliciousness, but when I brought them home I had a lot of difficulty coming up with a recipe. Most of them seemed way too hearty and heavy—I wanted something quick and acidic, yet all the recipes I found were roasted and bathed in fat. Sure, it would taste good, but would I really want to eat that in the sweltering heat?
Why not? Roasted turnips may be a bit hearty and heavy for the weather, but it's also delicious. The turnips get perfectly crisp in the oven and are a great alternative to the obligatory roast potato. While the honey glaze is a little sweet, it helps balance out some of the aggressiveness of the turnip. This may not make a great summer afternoon meal, but it does do very well sided up to some roast chicken and other meaty meals. For me, I probably won't make this until my bones get cold. I need to thank, once again, Barbara Kafka for the great recipe.
Read more: Oktoberfest Menu Guide
- 3 turnips, trimmed and peeled
- 2 tablespoons olive oil
- 1/2 cup honey
- 1 tablespoon hot water
- Pinch ground cinnamon
- Pinch ground nutmeg
- 1/4 teaspoon kosher salt
Preheat oven to 500°F.
Cut the turnips in half, and then each half into three wedges.
In a small roasting pan, pour in the olive oil. Toss in the wedges, and cut them on all sides in the oil. Place in the oven for 15 minutes. Remove, flip the turnips onto an uncooked side. Place back in the oven for 7 minutes. Remove from the oven and turn on the last uncooked side.
Meanwhile, whisk together the honey, hot water, cinnamon, nutmeg, and kosher salt in a small bowl. Pour over the turnips. Place back in the oven for a final five minutes. Remove and serve.