Ingredients
- Two bunches of turnips topped, scrubbed and quartered
- A bunch of red onions, toped and quartered
- Olive oil
- 2T honey
- 2T vinegar
- 1T fennel seeds, toasted in a dry pan.
- Salt and pepper
Glazed turnips
Method
- Toss turnips and onions in a little oil and salt and add to an oven pan preheated in a 180°C oven
- Roast uninterrupted for 40min
- Add the honey and vinegar and toss to coat
- Roast for another 20min or until sticky, taking care not to burn
- Scatter through the fennel seeds and serve either as part of a roast dinner, or cold as a salad with the addition of a few sharp greens
Comments
Turnips, at least as I remember them from my childhood, remain much maligned, often a pallid watery mash given little love and even less seasoning. Not so here! Reach for your roasting pan, turn up the heat, and all atrocities against this wee cracker of a vegetable will be rapidly forgiven.
