Citrus-Glazed Turnips
Updated Oct. 12, 2023
- Total Time
- 45 minutes
- Prep Time
- 15 minutes
- Cook Time
- 30 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 1pound turnips, peeled and cut into 1½-inch pieces (see Tip)
- 2tablespoons olive oil
- 1teaspoon kosher salt (such as Diamond Crystal)
- 1teaspoon black pepper
- 3tablespoons unsalted butter
- 1tablespoon finely diced red onion
- 1tablespoon thinly sliced jalapeño
- 1teaspoon gochugaru (see Tip)
- ½cup fresh juice from Satsuma mandarins (or any sweet oranges or tangerines)
- 1tablespoon fresh lemon juice
- Chopped chives, picked dill fronds and flaky sea salt, for serving
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Preparation
- Step 1
Heat the oven to 375 degrees.
- Step 2
In a bowl, toss together the turnips, olive oil, salt and pepper until well coated. Lay the turnips flat on a sheet pan lined with parchment. Roast, rotating the pan halfway through, until the turnips are tender with a bite in the centers and very lightly browned on the bottoms, about 15 minutes.
- Step 3
In a skillet over medium heat, melt 1 tablespoon butter. Add the red onion and jalapeño, then cook, stirring often, until translucent, 1 to 2 minutes. Stir in the roasted turnips and gochugaru, then add the mandarin juice, lemon juice and the remaining 2 tablespoons butter. Increase the heat to high and bring to a simmer; cook, stirring occasionally, until the liquid is reduced by half, 5 to 7 minutes.
- Step 4
To serve, top with chives, dill and flaky sea salt.
- Any variety of turnips can be used. The most commonly found large white turnips that are blushed with purple may have tough skins that should be peeled, but smaller, thin-skinned hakurei turnips are particularly sweet and do not require peeling.
- You can find gochugaru, or red-pepper powder, at Korean or Asian supermarkets and at many grocery stores, as well as online. It ranges from a fine dust to tiny coarse flakes. For this dish, try to buy the coarse variety.
Private Notes
Comments
Re: aleppo vs gochugaru Yes. The recipe suggests one should use the coarser ground gochugaru which is almost identical to aleppo in heat, flavor, and aroma.
Would Aleppo pepper flakes be a reasonable substitute for the gochugaru, or is there a noticeable difference in aroma or heat?
Gochugaru is about as hot as your average red pepper flake and the taste is not that different. I cook a fair bit of Korean and make kimchi so I have gochugaru, but if I just needed mild crushed peppers for one dish I'd use what I already had. Go ahead!
I never know what to do with turnips in our CSA and when I saw this recipe I knew Eric Kim has never steered me wrong! Sooo yummy. Served over rice with broiled salmon.
I had a lot of turnips from a CSA that I needed to use, and I'm vegetarian, so "side dishes" are not helpful. So I turned it into a meal; I coated tofu (cubed) in cajun spices and baked it along with the turnips for about 1/2 hour, then I followed the recipe, increasing the red onion by a lot and adding about a cup of garbanzo beans to the mix at the end. It was very good.
Who knew turnips could be so good! I like them roasted, but this really takes it up several notches…easy to make, too.
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