Roasted Turnips with Maple-Mustard Glaze

 
4 lbs. turnips, peeled, and cut into 1-inch wedges
1/2 cup maple syrup
3 T. coarse-grain brown mustard
2 T. sunflower oil
1 T. toasted sesame oil
1/2 t. salt
1/4 t. freshly ground black pepper
1 T. fresh thyme leaves
 

In a large pot, place the turnips, cover with water, and bring to a boil. Cook the turnips in boiling water for 5 minutes to soften. Drain well and set aside. Lightly oil (or spray with a light mist of oil) a large baking dish and set aside. In a saucepan, place the maple syrup, mustard, sunflower oil, toasted sesame oil, salt, and pepper, and simmer over low heat for 3 minutes to blend the flavors. Place the drained turnips in the prepared baking dish, pour the warm maple-mustard mixture over the turnips, and sprinkle with the fresh thyme. Bake at 350 degrees, basting the turnips with the sauce every 20-30 minutes to evenly coat them, and bake for 1-1 1/2 hours or until they are golden brown and very tender.

Serves 8-10

 

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The Vegan Chef
1999-2002  Beverly Lynn Bennett