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.
serves 4
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
instructions
Preheat the oven to 350°F.
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.
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.
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.
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