So the other day Melissa gifted me a bag of turnips from her CSA. Well, truthfully, somewhat embarrassingly, she gifted me a bag of turnips, eggplants tomatillos and peppers and I forgot it in her fridge for 3 days. Needless to say the turnips were to only thing to stay fresh. I was pretty bummed because eggplants are one of my most favorite vegetables and I was very much looking forward to making something with them. They are just SO delicate!
So, there I was with a bag of turnips, which I will admit is the first time I’ve had a bag of turnips in my possession as I have never used them before. It does seem a little strange.
It took me a few long moments to choose my battle. Roasted root vegetables seemed like an obvious choice. I will typically do some sort of an herb and olive oil blend when I do that but Melissa beat me to it and had just brought some like that into work to share. She is awesome like that and YES they were delicious. I didn’t dare to compete.
I decided to try something a little different. Sweet potato home-fries are a favorite breakfast treat in my house. I usually make them with some combination of garlic, paprika and celery salt. I took that basic concept and really kicked it up a notch.
I gathered together all the root veggies I had on hand and also some onions, garlic and an acorn squash. I think it would be pretty easy to sub out any of these with alternate tubers or squashes without compromising scrumptiousness. Beets would be excellent in this!
4 cups of turnip cut in 1/2″ peices.
1 large carrot ( or 5 babies) cut into 1/2″ peices
2 small sweet potatoes ( or one biggie)cut into 1/2″ peices
1 golden acorn squash peeled, de-seeded and cut into 1/2″ peices.
1 yellow onion cut into 1/2″ peices
1 bulb of garlic
1/4 cup sweet smoked paprika
1/4 cup balsamic
1/2 cup olive oil
1/2 tsp celery seed
1 tsp. alder wood smoked salt
1/4 cup water
1/4 cup brown sugar
The turnips were a spectrum of sizes, when I peeled and cut them into approximately 1/2 pieces they equaled 4 cups worth. My roommates daughter got hands on during the last grocery run and we ended up with only “baby” carrots so I just grabbed a handful of them.One large carrot would do nicely. Mmmmm YES I did use an entire bulb of garlic! Just pull it apart and take of the skins. Crushing them slightly with the flat part of the knife blade can help. I peeled the acorn squash, cut it in half, scooped out the seeds and chopped it into 1/2 pieces.
When the veggies were all cut up I put them in a very large bowl. You may need to break it up into two bowls because it makes a lot. I took the balsamic drizzled it on then sprinkled on smoked paprika, celery seed, and the alder wood smoked salt. Then I used my hands to massage it all and then did the same with the oil. I think doing the oil at the same time would prevent the balsamic from coating them evenly.
When they were all good and coated I spread them out evenly over two cookie sheets I had covered in tin foil. I don’t think the tinfoil is necessary, but it does make clean up a lot easier! I roasted them in the oven at 450 degrees Fahrenheit for about an hour. You may need to adjust this time as ovens can vary. Just poke them occasionally with a fork to test how soft they have become. When some of the onion have begun to char a bit you are probably in good shape. After they were roasted I transferred them to a bowl and sprinkled them with the water to replenish any moisture lost in roasting. Then I sprinkled on the brown sugar, tossed it all all up. The result was deliciously addictive! I just ate them straight out of the bowl, but If I had the patience and ingredients on hand I think these would be outstanding in a wrap with goat cheese and some pea sprouts! Another fun idea might be to serve these in place of home fries with your eggs at breakfast.
The light coming into my kitchen while I made this was absolutely magical.