Apple and warm spices provide a subtle sweetness in this recipe without having to add sugar, and they also mellow any bitter "edge" in the turnips, while the cayenne pepper wakes up the flavors by tickling your taste buds.
The following simple recipe calls for roasting the turnips and apples in the oven, but I suspect it would also work if you placed the ingredients in a foil pouch and "roasted" them on your grill. If you try that or my original oven method, please leave a comment below to let me know how it turned out.
One more note: Feel free to adjust the ingredient quantities to suit your tastes and fit your needs. The amount below is enough for 2 servings as a side dish.
Ingredients
1/2 lbs young, small turnips
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| Red & white baby turnips |
1 Tbs plus 1 Tbs Asian stir-fry oil* or other oil suitable for high temperatures
1/4 tsp kosher salt
1/8 tsp cinnamon
1/8 tsp nutmeg
1/8 tsp ground cayenne or red pepper**
*I use Spectrum brand Organic Asian Stir-Fry Oil, which is a blend of soy, peanut and toasted sesame oil with a hint of ginger flavor. You can find it at Whole Foods and other similar stores.
**For more peppery heat, either increase the amount of cayenne pepper or substitute a pinch or two of ground habanero pepper powder.
Preheat oven to 400°F. Wash the turnips well and scrub off any dirt, then trim, peel and chop into approx. 1" cubes. Likewise, wash and core the apple, then chop into 1" cubes. Pour 1 Tbs oil in the bottom of an 8" x 8" shallow baking pan or a small roasting pan. Add turnips and apple, sprinkle with salt and spices, then drizzle with 1 Tbs of oil. Gently stir to coat as evenly as possible. Place pan in oven and roast at 400°F until fork-tender and slightly golden (about 1 hour), stirring once or twice for even cooking.
Zestfully yours,
Gloria
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