Really, I’ve been teasing these things for so long you’d think they were manna from heaven.

DSC03608I love, love, love turnips.  I love making Mark Bittman’s version of mustard glazed ones – with a few tweaks – when I have the time.

Time is not a commodity I have a lot of right now, so I needed to make a quickie version that would scratch my itch for the Bittman yummies.

As I do with squashes, sweet potatoes and other root veggies, I roast turnips (washed but unpeeled) on the day I bring them home from the store.  Then I pop them in the fridge for use later in the week.  This recipe begins with turnips roasted that way.

Be very selective with your Dijon mustard, and taste it before you use it in the recipe.  The Dijon flavor is very prominent and if you use a mustard you don’t like, you’ll have wasted time and turnips.  My absolute fave is [amazon_link id="B00473U47U" target="_blank" container="" container_class="" ]Koops[/amazon_link].  Double-check to make sure your brand is gluten free if that matters to you.  Not all mustards are.

Turnips in Mustard Sauce

  • 2 c roasted turnips, peeled and cut into bite-size pieces
  • 1 TBSP fat (I used bacon grease)
  • salt + pepper to taste
  • 1/4 c Dijon mustard
  • 1 clove garlic, minced or pressed
  • 1/2 c stock / bone broth (I used beef.  You could probably use water, too, but you would lose flavor.)
  1. In a small bowl, whisk together Dijon, garlic and broth.  Set aside.
  2. Melt fat in medium to large skillet.
  3. Add turnips and cook over medium-high heat, adding salt and pepper to taste.
  4. When the edges begin to develop color, add your mustard mixture to the skillet.
  5. Scrape the turnip bits off the bottom of the pan, reduce heat to low, cover and cook for 10-12 minutes.
  6. Uncover, raise heat to medium, and cook for 2-3 more minutes, stirring constantly.
  7. Serve hot.

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