CARAMELIZED TURNIPS
with coriander, cloves, cumin & anise
About the Recipe
I serve this rich, sweet-yet-savory winter side dish when I want something unusual yet spectacular to complement Thanksgiving Turkey though I also serve it alongside roast duck or magret, pork roast or chops, lamb shanks, or even Christmas goose. Try it — it’s quite amazing.
CARAMELIZED TURNIPS
Serves 4-6 as a side dish, or even 8-10 if there's a buffet with multiple sides on Thanksgiving
INGREDIENTS
2 pounds medium-sized white turnips, peeled and cut into 1/4-inch vertical wedges
2 quite firm but ripe Bosc unpeeled, halved, cored, cut into 10 wedges each
1/4 cup vegetable oil
2 star anise
1/4 cup whole coriander seeds
4 whole cloves
2 tablespoons whole cumin seed
2 teaspoons whole anise seed
1 large yellow onion, peeled and chopped
3 cloves of garlic, peeled and minced
1/2 cup mild honey such as orange blossom or wild flower
6 tablespoons cider vinegar
2/3 cup dry white wine
2/3 cup duck, pork, turkey, chicken stock or vegetable stock
sea salt and freshly ground black pepper to taste
1/4 cup chopped cilantro, parsley or a mixture
Method
Preheat the oven to 475 degrees F. Line a large sheet pan with parchment paper or aluminum foil. In a mixing bowl, toss the turnips and pears with the vegetable oil and the salt. Spread the turnips and pears in one layer on the sheet pan and roast, flipping with a spatula once or twice during cooking if you like, until the turnips are tender when pierced with a paring knife, 25 to 30 minutes (the turnips will be brown on some sides, the pears will be a bit darker).
While the pears and turnips are roasting toast the star anise, coriander, cloves, cumin, and anise in a small skillet over a medium heat until fragrant. Cool and coarsely grind in a food processor. Set the spices aside.
In a large skillet, heat the butter over a medium heat. Add the onions and sauté until soft. Then add the garlic and cook for 1 minute.
Add the honey and vinegar to the pan and boil, stirring constantly, for 3-5 minutes or until the sauce is syrupy and a bit caramelized.
Add the ground spices and then the wine and boil for 2 minutes. Add the stock and reduce until once again syrupy and quite thick. Add salt and pepper to taste. At this point proceed with step 6 or set aside for up to 4 hours.
To serve, reheat the sauce if necessary, add the turnips and pears to the hot sauce. When they have heated through, sprinkle with cilantro or parsley and serve to accompany roast pork, lamb, duck or turkey along with white or brown rice, a rice pilaf, or couscous.