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Roasted Roots

By Margaret Hartley
Thursday, October 17, 2013

Every time I go out in the garden to get broccoli side shoots and carrots I despair that the turnips are getting bigger and bigger.

A big turnip is not a tasty turnip.

My husband says it’s OK because he has a plan to turn turnips into wine. It sounds like spinning straw into gold to me, but he says it can be done, and he has half a dozen recipes to prove it.

In the meantime, I’m pulling the small and mid-sized turnips and roasting them with other roots. Here’s one idea, which goes well with a cool night, a cold beer and baseball on the radio.

GLAZED FALL VEGETABLES

In a large bowl, mix together chunks of beets, turnips, potatoes, onions and carrots, about 4 cups total. You can use whatever proportions you like, and whatever combination of veggies you like. (Notice I do not mention that you should clean and peel the vegetables first, as many recipes do. Some steps seem too obvious to mention — like a corn soup recipe I have that begins: Husk corn. Discard husks. Yeah. I figured.)

For the glaze: In a small sauce pan mix together a cup of apple cider and a quarter cup of brown sugar, and a pinch of salt. Stir and heat to dissolve the sugar, bring to a boil keep it boiling, stirring, until it’s reduced by half. Toss with the vegetables to coat.

Bake in a covered baking dish, in a 400 degree oven. Check in 20 minutes by tossing the vegetables. They will probably need another 10-15 minutes to be tender.

Margaret Hartley is the Gazette’s Sunday editor and features editor. Reach her at href="mailto:mhartley@dailygazette.net"popup="800,600">mhartley@dailygazette.net or @hartleygazette on Twitter.

 
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