Roasted Turnips with Maple and Cardamom

Roasted Turnips with Maple and Cardamom
Photo by Scott Phillips


  • ¼ tsp. pure vanilla extract
  • 3 Tbs. vegetable oil
  • 3-½ lb. purple-top turnips, peeled and cut into ¾-inch dice (10 cups)
  • Kosher salt
  • 1 oz. (2 Tbs.) unsalted butter
  • ¼ tsp. ground coriander
  • 1/8 tsp. ground cardamom
  • + 4 more ingredients
    • 1 tsp. fresh lemon juice
    • 1 Tbs. finely chopped fresh cilantro (or a mix of parsley and mint)
    • 3 Tbs. pure maple syrup
    • Generous pinch crushed red pepper flakes

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 11/2 tsp. salt. Toss to coat well. Divide the turnips between the two pans and spread evenly in one layer....

View full recipe at Fine Cooking


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