40 Min

GF

Ghee Roasted Hakurei Turnips

In the winter, roasting root vegetables extracts their sweetness, renders them mellow and deeply flavorful. Jaggery is an unrefined palm sugar that darkens with cooking. The turnips make a great side or a main dish served over polenta or a pilaf.

Share this recipe

Cook Time

40 Minutes

Serves

4

Directions

Step 1

Preheat the oven to 350°F.

Step 2

Combine the turnips with ghee, jaggery, amchur, black pepper, and salt and spread on a baking sheet. Cover tightly with foil and bake in the oven for 15 to 20 minutes.

Step 3

Remove the foil and turn the oven off making sure they are cooked through. Place the turnips back in the oven for another 10 to 12 minutes. This ensures that the masala will cover the turnips and not leave any watery residue.

Step 4

Serve warm topped with herbs.

Notes & Variations

Replace the ghee with olive or coconut oil.
Replace jaggery with maple syrup or plain sugar.
Once roasted, the turnips can be sliced and tossed warm with lettuce leaves for a light salad.

Ingredients

15 to 20 small Hakurei turnips

2 tablespoons ghee

1 tablespoon jaggery

1 tablespoon amchur

1 teaspoon freshly ground black pepper

1 teaspoon sea salt

2 to 3 sprigs of fennel or basil leaves

Step 1

Preheat the oven to 350°F.

Step 2

Combine the turnips with ghee, jaggery, amchur, black pepper, and salt and spread on a baking sheet. Cover tightly with foil and bake in the oven for 15 to 20 minutes.

Step 3

Step 4

Serve warm topped with herbs.

15 to 20 small Hakurei turnips

2 tablespoons ghee

1 tablespoon jaggery

1 tablespoon amchur

1 teaspoon freshly ground black pepper

1 teaspoon sea salt

2 to 3 sprigs of fennel or basil leaves

Notes & Variations

Replace the ghee with olive or coconut oil.
Replace jaggery with maple syrup or plain sugar.
Once roasted, the turnips can be sliced and tossed warm with lettuce leaves for a light salad.

Tags:

40 Min

Stock Your Pantry

Ghee

$10

Ghee is a class of clarified butter that originated in ancient India.

Ghee Pot

$40

A solid brass pot with steel lining. Ideal for ghee or other kitchen ingredients.

Tags:

40 Min

Stock Your Pantry

Ghee

$10

Ghee is a class of clarified butter that originated in ancient India.

Ghee Pot

$40

A solid brass pot with steel lining. Ideal for ghee or other kitchen ingredients.

Let's make this into an entrée!

Here are two pilaf options that you can serve these hakurei turnips over, it'll be so satisfying.

WE'VE GOT OUR FORKS READY

Citrus Pilaf

Ghee Drippings Pilaf

50 Min

GF

V

Cumin Carrots

Studies in India have found that cumin, which possesses the unique compound cuminaldehyde, helps in reducing blood sugar and preventing osteoporosis. Cumin’s volatile and rich vitamin A and C content make it a potent antioxidant.

45 Min

GF

Dum Roasted Vegetables

This is an alternate to the usual curried ‘dum’ (which means cooking under pressure) vegetables – we are using potatoes, radishes and beets instead of all potatoes. The dish is overall lighter in taste and yogurt being served alongside makes for a delicious texture to go with the decadent Lamb Roghan Josh.

45 Min

DF

GF

V

Green Masala Carrots

Masala simply means a spice blend or a spice, seasoning and/or herb blend. If you can cook with it, it is a masala — however, sometimes a masala can double as a condiment and a marinade. For example, the traditional Italian pesto or Mexican salsa verde is technically a masala — you can eat it over a piece of toast or stir into warm pasta or spoon over grilled seafood. So is ras el hanout, the traditional heady aromatic Moroccan dry spice blend that you can add to your burger meat or to roasted vegetables. Green masala, a simple herb mix, usually cilantro, mint or basil and sometimes with spices, also falls in that category. Keeping masalas in your pantry and refrigerator is like always having a shortcut to a delicious meal. I keep several, from a fresh tomato masala to the traditional garam, the aromatic finishing spice blend from India. After playing around with different versions over the years, this green masala is a staple. I often add it to salad dressing or stir into plain rice or, like here, spoon over roasted carrots.

60 Min

GF

Purple Carrot Salad

In Texas, purple carrots come into season for no longer than two to three months. So when in season, I look for many ways to enjoy them! This salad is kept best at room temperature for up to 2-3 hours.

120 Min

GF

Roasted Beets with Yogurt & Herbs

Most of us have had our share of hating beets at some point in our lives. If you are still a beet hater, give this recipe a try.

40 Min

DF

GF

V

Roasted Hakurei Turnips

Crisp, delicious and a touch pungent when raw, they transform into small balls of flavorful sweetness when roasted with spices and good olive oil.

60 Min

GF

Roasted Spring Vegetables

In this recipe, the cooking happens in 2 stages. The first roast for the root vegetables like turnips, sweet potatoes, radishes, and small local potatoes, happens slow and long, or until they are cooked to a golden-brown color and soft inside. The ajwain and the fenugreek leaves add a slightly bitter depth of flavor to the sweetness of the vegetables. Once they are done, we add light vegetables like asparagus or sugar snap peas and roast additionally just until they are cooked. Topped off with tangy amchur (dried green mango powder) and garnished with pomegranate seeds, these vegetables can take center stage with a crusty bread and a dipping sauce or can be a delicious side dish.

50 Min

DF

GF

V

Sesame Roasted Carrots

Serve these carrots warm with a drizzle of honey. Don’t discard the carrot greens; they make a great addition to a salad or stir-fry.

40 Min

DF

GF

V

Simple Roasted Carrots

While cumin is very common to Indian cooking, I first experienced the combination of carrots and cumin in a Moroccan cold carrot salad and subsequently began adopting that combination with many carrot dishes.

30 Min

DF

GF

V

Citrus Pilaf

Adding zests of orange, lemon or lime to a pilaf can magically transform it to new heights.

90 Min

GF

NF

Ghee Drippings Pilaf

With a nutty complex aroma, ghee is the golden healing elixir of Indian cooking, touted in Ayurvedic lore to be anti-inflammatory and anti-cancer and for enhancing the flavor of spices. As with most ingredients, the better the butter the more flavorful the ghee. When making ghee the milk solids reduce and concentrate and are usually discarded. However, these milk solids are filled with tremendous flavor so they can be easily used to cook rice with or added to stews and bread doughs.

DF

GF

NF

V

Carrot Kanji

The process of fermentation is kicked off with the addition of ground mustard seeds and contributes to the sour tangy flavor of the brine. In keeping with Ayurvedic traditions, kanji is considered to incorporate the energy of the sun and the earth to aid digestive health during winter. It also provides warmth during the colder months and help empower immunity.

80 Min

GF

V

Warm Orange Glazed Hakurei Turnip Salad

These delicate little white Japanese turnips have become a fixture of farmer’s market from New York to California to here in Houston. I decided to slow roast them with spices and orange juice and found them to be so delicious, I had to stop myself from eating them all straight from the pan.

50 Min

GF

V

Cumin Carrots

45 Min

GF

Dum Roasted Vegetables

45 Min

DF

GF

V

Green Masala Carrots

60 Min

GF

Purple Carrot Salad

120 Min

GF

Roasted Beets with Yogurt & Herbs

Most of us have had our share of hating beets at some point in our lives. If you are still a beet hater, give this recipe a try.

Drinks

Drinks

Hot Drinks

Cold Drinks

Cocktails

Condiments

Condiments

Raita

Chutneys

Pickles

Masala

Grains

Grains

Buckwheat

Khichri

Millet

Noodles

Quinoa

Rice

Whole Grains

Dough

Dough

Roti

Paratha

Naan

Bread

Crackers

Pizza

Batter

Batter

Dosas

Pancakes

Crepes

Savory Baked

Savory Baked

Biscuits

Bread Pudding

Soups

Soups

Light Soup

Creamy Soup

Dal Soup

Stews

Cold Soup

Snacks

Snacks

Chaat

Spreads

Fried Snacks

Nosh

Legumes

Legumes

Dal

Beans

Salads

Salads

Veg Salads

Non-Veg Salads

Land & Sea

Land & Sea

Eggs

Birds

Meat

Fish

Shellfish

Paneer

Paneer

Paneer

Vegetables

Vegetables

Sabzi

Potatoes

Mushrooms

Eggplants

Cauliflower

Squashes

Root Vegetables

Vegetable Curries

Green Vegetables

Okra