Maple & Cardamom Roasted Roots


Hearing we had a few turnips left from last week’s CSA box, I was excited to finally try a recipe from the Borner Farm archive. I knew the farm manager had put countless hours into testing dozens upon dozens of recipes, and chosen just a select few to feature each vegetable. This preparation sounded absolutely heavenly. It certainly didn’t disappoint! As it turned out, we had received watermelon daikon instead of turnips, which were utterly delicious every step along the way, and so gorgeous I kept having to stop and take pictures. I suspect rutabega would also work well.


See what I mean? Definite eye candy.


Perfect alongside baked tofu, fried cabbage, and couscous (we were out of rice). It was such a hit, I made it again for Christmas, with boiled scarlet turnips and allspice in place of the cardamon. I also remembered the lemon juice this time around. Not bad with a little salt and pepper, but couldn’t compare with daikon and cardamon!


Maple & Cardamom Roasted Roots

2-5 cups peeled and cubed turnips, daikon, or other roots with a “bite”

Oil and salt


1 tablespoon butter

1 1/2 tablespoon maple syrup (1/2 tablespoon is plenty for daikon, which is naturally very sweet)

1/8 tsp. vanilla extract

1/4-1/2 teaspoon coriander, cardamom, and red chili flakes or cayenne

Juice of one lemon (I forgot this completely the first time and it was still great)

1/2 tablespoon finely minced cilantro, parsley, or mint (I didn’t have any, didn’t miss them)

Coat vegetables with oil, sprinkle lightly with salt, and roast at 475ºF for 20-40 minutes, stirring every 10-15 minutes, until tender and browned. Alternately, you can boil or steam them until they just begin to soften. (They will cook further in the sauce.)

Melt butter in a small saucepan over low heat, then mix in remaining ingredients. Stir vegetables into the sauce, then garnish with herbs and serve warm. Yum!

This entry was posted in Gluten Free, Sauces, Condiments, and Dips and tagged , , . Bookmark the permalink.

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