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
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!
Easy and delicious. Made turnip believers out of several members of my family. Particularly good here on Cape Cod where Eastham Turnips are in season. Used red pepper flakes and will add more jalepeno next time...
I used small white turnips and didn’t peel them. This dish was delicious. No notes. It affirms my idea that I should try everything with Eric Kim’s name on it.
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.