We’re sweetening things up this week with a tasty turnip dish that pairs this somewhat perplexing root vegetable with pears and real maple syrup.
Chef Daniel Orr chatted with Tim Burton, the farm’s owner, and Sabrina Burton, his daughter-in-law. The Burton’s family-owned maple operation sits on 28 acres in Medora, Indiana and the Burtons have a passion for preserving and promoting what they call “one of our nation’s natural renewable treasures – maple syrup.”
Recipe: Caramelized Turnips And Pears With Maple And Spices
Turnips, like many other root vegetables, aren’t necessarily the most intuitive foods to cook with. But that said, don’t be afraid to experiment with them; they’re tasty prepared any number of ways, like this dish that pairs caramelized turnips and pears with real maple syrup and spices.
Caramelized Turnips And Pears With Maple And Spices
Serving Size: Serves 6 folks
- 3 average-sized turnips, with skins, washed, cut into ½ inch squares
- 2 Bosc pears - peeled cut into ½ inch squares
- 1/3 cup organic apple cider, or apple juice
- pinch of sea salt
- 1/4 teaspoon freshly ground pepper
- 1/4 cup organic maple syrup
- Dash of Sweet Seasons Spice Blend or Chinese 5 spice powder
- 2 tablespoons butter
- 1 tablespoon lemon juice
- In a small, heavy-bottomed pan with a lid, bring the turnips, cider and pears to a boil on a high flame, turn to low, cover, and simmer for 8-10 minutes until just tender. Do not overcook.
- Remove the lid and add the salt, pepper, syrup and spices. Increase the heat and cook, stirring, until liquid reduces and begins to caramelize. Be careful not to burn.
- Add butter and lemon juice and remove from heat. Stir to coat.
This recipe uses the Sweet Seasons Spice Blend.
More Turnip Recipes? Try Earth Eats Contributor Alex Lopez’s Spicy Turnip Truck Tagine.
In honor of St. Patrick’s Day, we’ll be talking corned beef with one of our favorite local beef producers. We’ll pair that with home-brewed beer and another root vegetable dish, a rutabaga and potato mash.
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