The turnips in my garden are doing me right and have gotten all nice and big and beautiful and just did a really good job growing this year. I (my stomach) am really appreciating it. So is the mr. He is a huge turnip fan too!
Now if you are not a turnip fan, well first off, why the heck not? But also have you even ever tried them? I have found that sometimes people say they don’t like something when in fact they have never tried it. Don’t be like that. Try the dang turnip. They are awesome. For those who don’t know, they taste basically like a big radish. Kind of spicy and crispy when raw, sweet and tender when roasted. These particular ones are roasted and tossed in a gingery mustard sauce and then roasted a little more so they are sweet and spicy and mustardy and just so good. I made a batch to share with the mr for dinner but I actually just ended up eating all of them to my face. Yup, and not shame there. I just cut up a couple of raw ones for the mr and threw them on his dinner plate. He did’t really notice. Ha!
Now to the turnips!
The stuff. Turnips, dijon mustard, ground ginger, balsamic vinegar, pepper. and a splash of water.
Dice up the turnips into small cubes. I never peel a turnip but if you get yours from a store and they cover it in wax, well you might want to.
Place cut up turnips on a baking sheet. You can also drizzle the turnips with a little oil here if you want. (I prefer to roast without oil and use a baking mat.)
And place them into a hot hot oven to roast.
While turnips are getting hot, mix up the ginger mustard sauce. Place mustard, ginger, balsamic vinegar and a splash of water into a bowl and mix it all together.
Once turnips are fork tender (about 1/2 hour) remove pan, gather all the turnips into a pile, and drizzle on most of the sauce. Toss around until evenly coated then re-spread them around and pop them back into oven for another 12- minutes or so or unit golden brown and nice and roasted.
Once they are roasted to your liking, remove from oven ,drizzle oin remaining sauce, add lots of cracked black pepper and some fresh parsley if you got it. And that is it.
Eat your turnips.
-C
Ginger Mustard Roasted Turnips
seves 2-3 as a side
4 medium sized turnips
4 hefty tablespoons dijon mustard
1 1/2 tablespoon balsamic vinegar
1/2 teaspoon ground ginger
2 teaspoon water
black pepper
oil (optional)
Preheat oven to 425
Prepare turnips. Wash them really well and then dice into small cubes and pace them on a baking sheet. You can toss them in a little oil if you want (I do not roast them in oil), then pop them into hot oven.
While turnips are roasting, grab a small bowl and mix up the ginger, mustard, and balsamic vinegar. Add about 2 teaspoons of water to thin it out a little bit.
After about 25-30 minutes the turnips should be fork tender and starting to brown a bit. Remove pan from oven and carefully gather the turnips into a pile on the baking sheet. Drizzle about 3/4 of the mustard sauce on turnips and toss around (carefully). Once all the turnips are coated, sprinkle with black pepper and re-spread them on the baking sheet and pop the back into the oven to bake for another 15ish minutes or until they are a nice golden brown.
Once roasted to your liking, remove from oven, drizzle on remaining sauce, and then eat.