Baked Blossoming Turnips
Here is February’s second delicious recipe created by Sung.
![baked turnips](http://farm5.static.flickr.com/4068/4382329822_96ac78e46d.jpg)
Baked Blossoming Turnips
Like other members of the mustard family, turnips breaks up mucus and detoxifies the body due to its sulfur content, a purifying element. This recipe is based on a French side dish of turnips roasted with an herbed butter. Deep incisions cut into the turnips, helps cook the dense root, creating a beautiful, sculptural delight with an unusual sweet yet slightly pungent taste.
Ingredients:
6 C water for blanching
2 lbs turnips
(approx 12 small or 8 medium)
2 TBSP butter, small cubes
3 TSBP parlsey, chopped
1 tsp course salt
1/4 tsp white pepper
juice of 1 lemon
zest from lemon
2 tsp brown sugar
- Preheat oven to 400F
- Bring water in a medium saucepan to boil
- Clean, cut roots and stem base, and peel
- If using small turnips, make a deep criss-cross incision at the root end of the turnip
- If using larger sizes, half or quarter turnips, lay on flat side and add some deep, parallel incisions on the round side
- Place turnips in boiling water for 3-5 minutes
- In a large mixing bowl, combine butter, course salt, white pepper, & parsley
- Drain turnips and toss in butter mixture while warm allowing the butter to melt and seep into the incisions
- Place flat side or base side down on a baking tray
- Cook in oven until flesh begins to soften, approx 20-25 minutes
- Meanwhile, combine sugar, lemon, & zest, spoon this mixture over turnips
- Bake for another 10 minutes, until the edges of the cuts are slightly brown and the flesh is fully softened
- Serve immediately