Caramelized Turnips With Cloves, Cumin & Anise

Adapted from an accompaniment to a 1st-century Roman duck recipe, this dish is a great Thanksgiving side

Photo by Tempest R.
Adapted from wsj.com

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

6

serving

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

6

servings

Adapted from wsj.com

Ingredients

  • 2

    pounds medium white turnips, peeled and cut into 1/4-inch wedges

  • 2

    firm but ripe Bosc pears, halved, cored and cut into 10 wedges each

  • 1/4

    cup neutral oil, such as grapeseed

  • 1

    teaspoon sea salt, plus more to taste

  • Freshly ground black pepper

  • 2

    star anise pods

  • 1/4

    cup coriander seeds

  • 4

    whole cloves

  • 2

    tablespoons cumin seeds

  • 2

    teaspoons anise seeds

  • 2

    tablespoons butter

  • 1/3

    cup chopped onions

  • 2

    cloves garlic, peeled and minced

  • 1/2

    cup mild honey, such as orange blossom

  • 6

    tablespoons cider vinegar

  • 2/3

    cup dry white wine

  • 2/3

    cup duck, pork, turkey or chicken stock

  • 1/4

    cup chopped fresh cilantro, parsley or a mixture

Directions

Preheat oven to 475 degrees. On a parchment-paper-lined baking sheet, toss turnips and pears with vegetable oil and 1 teaspoon salt, then spread out in a single layer. Roast, flipping once, until turnips are tender when pierced with a paring knife, 25-30 minutes. Meanwhile, in a small skillet over a medium heat, toast star anise, coriander, cloves, cumin and anise until fragrant, 1-2 minutes. Remove spices from pan and let cool, then coarsely grind in a food processor or spice grinder. Set aside. Melt butter in a large skillet over medium heat. Sauté onions until soft, 5-10 minutes. Add garlic and sauté 1 minute. Add honey and vinegar to onions and boil, stirring constantly, until sauce is syrupy and a bit caramelized, 3-5 minutes. Stir ground spices and wine into skillet with onions and boil 2 minutes. Add stock and simmer, letting reduce until syrupy and quite thick, 10-15 minutes. Season with salt and pepper to taste. Stir turnips and pears into sauce and cook until heated through, 1-2 minutes. To serve, transfer vegetables to a serving dish and sprinkle with cilantro.

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