Korean Citrus Glazed Turnips, Copycat
"Nicole Cabrera Mills, the chef de cuisine of Pêche Seafood Grill, in New Orleans, if you wish to be vegan use margarine instead of butter."
Ingredients
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- Topping
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Nutritional
- Serving Size: 1 (170.2 g)
- Calories 391.2
- Total Fat - 18.4 g
- Saturated Fat - 7.2 g
- Cholesterol - 27.9 mg
- Sodium - 748.4 mg
- Total Carbohydrate - 53.8 g
- Dietary Fiber - 0.8 g
- Sugars - 2.3 g
- Protein - 3.4 g
- Calcium - 39.8 mg
- Iron - 1.3 mg
- Vitamin C - 58.1 mg
- Thiamin - 0.2 mg
Step by Step Method
Step 1
Preheat the oven to 375 degrees.
Step 2
In a bowl, toss together the turnips, olive oil, salt and pepper to taste until well coated.
Step 3
Lay the turnips flat on a sheet pan lined with parchment paper.
Step 4
Roast, rotating the pan halfway through, until the turnips are tender with a bite in the centers and very lightly browned on the bottoms, about 15 minutes.
Step 5
In a skillet over medium heat, melt 1 tablespoon butter.
Step 6
Add the red onion and jalapeño, then cook, stirring often, until translucent, 1 to 2 minutes.
Step 7
Stir in the roasted turnips and gochujang, then add the mandarin juice, lemon juice, dill and the remaining 2 tablespoons butter.
Step 8
Increase the heat to high and bring to a simmer; cook, stirring occasionally, until the liquid is reduced by half, 7 minutes.
Step 9
Season to taste.
Step 10
To serve, top with chives.
Tips
No special items needed.