Roasted Turnips with Maple-Mustard Glaze provides an unusual, but delicious side dish with a sweet, spicy flavor. An exceptional alternative to potatoes. Serve with roasts, meatloaf or game.
The turnip or swede, as they’re called in Scotland, came to America with Scottish and Scots-Irish migrants, arriving in New England, where this localized version of an ancient method of cooking the prodigious root vegetable became popular.
- 4 pounds turnips (peeled, and cut into 1-inch wedges)
- 1/2 Cup maple syrup
- 3 Tablespoons coarse-grain brown mustard
- 2 Tablespoons sunflower oil
- 1 Tablespoon toasted sesame oil
- 1/2 teaspoon salt
- 1/4 teaspoon freshly-ground black pepper
- 1 Tablespoon fresh thyme leaves
- In a large pot, place the turnips, cover with water, and bring to a boil. Cook the turnips in boiling water for 5 minutes to soften. Drain well and set aside.
- Lightly oil (or spray with a light mist of oil) a large baking dish and set aside.
- In a saucepan, place the maple syrup, mustard, sunflower oil, toasted sesame oil, salt, and pepper, and simmer over low heat for 3 minutes to blend the flavors.
- Place the drained turnips in the prepared baking dish, pour the warm maple-mustard mixture over the turnips, and sprinkle with the fresh thyme.
- Bake at 350 degrees, basting the turnips with the sauce every 20 to 30 minutes to evenly coat them, and bake for 1 to 1 1/2 hours or until they are golden brown and very tender.
- This recipe yields 8 to 10 servings.