30 minutes
A delightful balance of sweet and savory flavors with caramelized scarlet turnips.
cups
Fresh Orange Juice
cups
tablespoons
tablespoons
Mustard Powder
teaspoons
teaspoons
Small Red Scarlet Turnips, quartered
0 lb
Lemon, halved
each
to taste
Flat Leaf Parsley, chopped
tablespoons
1. Prepare Glaze
Place a large skillet over medium heat. Add the raw cane sugar, fresh orange juice, 2 tablespoons of water, molasses, mustard powder, and ¼ teaspoon kosher salt. Stir until dissolved completely, creating a smooth and unified base glaze.
2. Cook Turnips
Add the quartered scarlet turnips to the skillet. Lower the heat to ensure a gentle simmer, allowing the turnips to cook evenly and absorb the glaze. Cook for about 10 to 15 minutes, or until the turnips are just tender when pierced with a fork.
3. Caramelize Turnips
Remove the lid from the skillet and increase the heat to medium. Continue cooking the turnips for another 10 minutes, stirring occasionally, until they are beautifully caramelized and golden.
4. Finish and Serve
Remove the skillet from heat. Squeeze the juice of the halved lemon over the turnips, then season with additional kosher salt and freshly ground white pepper to taste. Transfer the caramelized turnips to a serving bowl and sprinkle with the chopped fresh parsley. Serve warm.
Sauté finely minced garlic and thinly sliced shallots at the beginning. These aromatics infuse the dish with deeper, savory notes that create a more complex flavor profile.
Adding small pieces of cooked bacon or pancetta can infuse the dish with a smoky, meaty flavor. This variation works particularly well for a more indulgent version of the medley.
Replace a portion of the water with vegetable or chicken stock. This substitution enriches the overall flavor, making the dish more robust and savory.
Use ghee instead of oil or butter. Include spices like cumin seeds, coriander, turmeric, and garam masala for a fragrant and exotic twist.
Add diced bacon or pancetta to the pan as you start to caramelize the turnips. The rendered fat will add incredible flavor and richness.
The most critical aspect of this dish is achieving a perfect caramelization. Use a heavy-bottomed pan, such as cast iron, for even heat distribution and cook the turnips on medium-low heat, allowing the natural sugars to caramelize without burning. Be patient and resist the urge to stir too often.
If you overcrowd the pan, the turnips will steam instead of caramelizing. Cook in batches if necessary.
Selecting fresh, firm scarlet turnips with smooth skin will make a notable difference. Smaller turnips tend to be sweeter and more tender. If scarlet turnips are not available, other varieties can be substituted, but the cooking time may need to be adjusted.
To balance the sweetness of the caramelized turnips, finish the dish with a splash of vinegar or lemon juice. Acidity cuts through the richness and brightens the overall flavor profile.
Consistency in cutting your turnips and any other vegetables in the medley is key. Uniform pieces not only cook at the same rate but also present beautifully on the plate. A sharp chef’s knife will make this task easier and safer.
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