Claudia Pearson illustration

Baked Blossoming Turnips

Here is February's second delicious recipe created by Sung.

Baked Blossoming Turnips

Like other members of the mustard family, turnips breaks up mucus and detoxifies the body due to its sulfur content, a purifying element. This recipe is based on a French side dish of turnips roasted with an herbed butter. Deep incisions cut into the turnips, helps cook the dense root, creating a beautiful, sculptural delight with an unusual sweet yet slightly pungent taste.

Ingredients:

6 C water for blanching

2 lbs turnips

(approx 12 small or 8 medium)

2 TBSP butter, small cubes

3 TSBP parlsey, chopped

1 tsp course salt

1/4 tsp white pepper

juice of 1 lemon

zest from lemon

2 tsp brown sugar

• Preheat oven to 400F
• Bring water in a medium saucepan to boil
• Clean, cut roots and stem base, and peel
• If using small turnips, make a deep criss-cross incision at the root end of the turnip
• If using larger sizes, half or quarter turnips, lay on flat side and add some deep, parallel incisions on the round side
• Place turnips in boiling water for 3-5 minutes
• In a large mixing bowl, combine butter, course salt, white pepper, & parsley
• Drain turnips and toss in butter mixture while warm allowing the butter to melt and seep into the incisions
• Place flat side or base side down on a baking tray
• Cook in oven until flesh begins to soften, approx 20-25 minutes
• Meanwhile, combine sugar, lemon, & zest, spoon this mixture over turnips
• Bake for another 10 minutes, until the edges of the cuts are slightly brown and the flesh is fully softened
• Serve immediately