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Caramelised Turnips with Cloves, Cumin, and Anise:

Total Time: 45 minutes Serves: 4-6 as a side dish

2 pounds medium white turnips, peeled and cut into ¼-inch wedges
2 firm but ripe Bosc pears, halved, cored and cut into 10 wedges each
¼ cup neutral oil, such as grapeseed
1 teaspoon sea salt, plus more to taste
Freshly ground black pepper
2 star anise pods
¼ cup coriander seeds
4 whole cloves
2 tablespoons cumin seeds
2 teaspoons anise seeds
2 tablespoons butter
1/3 cup chopped onions
2 cloves garlic, peeled and minced
½ cup mild honey, such as orange blossom
6 tablespoons cider vinegar
2/3 cup dry white wine
2/3 cup duck, pork, turkey or chicken stock
¼ cup chopped fresh cilantro, parsley or a mixture

1. Preheat oven to 475 degrees. On a parchment-paper-lined baking sheet, toss turnips and pears with vegetable oil and 1 teaspoon salt, then spread out in a single layer. Roast, flipping once, until turnips are tender when pierced with a paring knife, 25-30 minutes.

2. Meanwhile, in a small skillet over a medium heat, toast star anise, coriander, cloves, cumin and anise until fragrant, 1-2 minutes. Remove spices from pan and let cool, then coarsely grind in a food processor or spice grinder. Set aside.

3. Melt butter in a large skillet over medium heat. Sauté onions until soft, 5-10 minutes. Add garlic and sauté 1 minute.

4. Add honey and vinegar to onions and boil, stirring constantly, until sauce is syrupy and a bit caramelized, 3-5 minutes.

5. Stir ground spices and wine into skillet with onions and boil 2 minutes. Add stock and simmer, letting reduce until syrupy and quite thick, 10-15 minutes. Season with salt and pepper to taste. Stir turnips and pears into sauce and cook until heated through, 1-2 minutes.

6. To serve, transfer vegetables to a serving dish and sprinkle with cilantro.

(1) Monaghan G. Recipe: Caramelized Turnips With Cloves, Cumin, and Anise; Adapted from an accompaniment to a 1st-century Roman duck recipe, this dish is a great Thanksgiving side. Wall Street Journal (Online) 2015 Oct 30.
 
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