The cold season means root vegetables; something that isn’t particularly appreciated by most. You’ve got your “cool kids” available year round; the carrots, the potatoes; and then you’ve got the red-headed step children; turnips, rutabagas, parsnips, etc. They only get to leave their room when things get cold (maybe) and even then they’re not appreciated by many. Poor turnips….

Chives

A big reason for this “lack of cool” is that fall/winter root vegetables tend to be more bitter than their more ubiquitous cousins. While it can be argued that this provides the opportunity for a more complex flavor, this assumes the cook knows how to draw out this complexity. Otherwise, all you’ve got is a really bitter tasting dinner and an overwhelming desire to give Pizza Hut a call.

Pearl Onions

I tend to consider roasting as my first course of action with a vegetable I’m not comfortable with. Really, is there a vegetable that doesn’t have the potential to roast well? Carrots caramelize when roasted, releasing their sugars for a natural sweetening. This seemed to be an excellent pairing with turnips.

Roasted Turnips, Carrots and Pearl Onions

Roasted Turnips With Carrots And Pearl Onions

1.5 lb turnips; peeled and cut into 1.5 inch pieces
3 carrots; cut into 1.5-2 inch pieces. For thicker carrots, slice the thick pieces in half.
1 lb pearl onions
2 tablespoons oil
1 tablespoon molasses
4 tablespoons fresh chives
salt and pepper

Preheat the oven to 425.

Blanch your onions in boiling water for two and a half then strain and empty into a bowl of ice water (to stop cooking). Drain and pat dry. Slice the a small part of the root end of each to remove the outer skin. You should be be able to slide this off relatively easy. Try to avoid taking off the top fleshy layer but don’t lose any sleep if those end up coming off as well. Add to a large mixing bowl along with the turnips and carrots. Toss with the oil molasses, two tablespoons chives and half a teaspoon of salt and pepper each.

Transfer your vegetables to two large roasting pans (remember, crowded vegetables impedes browning/caramelizing. it’s a moisture thing). Roast for 25-30 minutes; tossing half way through. Serve with the remaining chives and enjoy.

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