Roasted turnips with maple and cardamom from The Bitten Word by Fine Cooking Magazine and Clay Dunn and Zach Patton

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • ksg518 on December 09, 2017

    I made this as written except I had fewer turnips. I used the extra gaze on some pork tenderloin. I thought this was very good. It is a little sweet but the turnips' peppery flavor worked well to cut some of the sweetness. I'll make this again.

  • Barb_N on November 06, 2014

    Always looking for a shortcut and less salt, I tossed the turnips with cardamom and coriander then added maple syrup and vanilla at the end of roasting. It turned into hard candy on the pan. I also thought this was too sweet for a roasted vegetable. Willing to give it a whirl but won't make it again.

  • krobbins426 on January 18, 2013

    Recipe seems to have some typos in the amount of turnips. I used 4 medium turnips. I roasted the turnips and then cooked some vegan apple-sage sausage in the glaze and then added the turnips. It was the perfect amount of glaze. We had curried apples and onions on the side. Nice and quick winter dinner.

You must Create an Account or Sign In to add a note to this book.

Reviews about this recipe

This recipe does not currently have any reviews.

You are reporting a broken online recipe link to EYB. Please confirm that you want the report submitted. Please also suggest the correct URL for this online recipe to the below textbox.