Ingredients
- 2 tablespoons olive oil, good quality
- 3 tablespoons butter, cut into bits
- 2 1/2 pounds baby white turnips, 1 inch wide, well washed, cut in half through the stem
- 2 1/2 tablespoons honey
- 1 1/4 teaspoons coarse Kosher salt
- 1 tablespoon, plus 2 teaspoons fish sauce
How to Make
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Step 1: Preheat the oven to 450-degrees F. Put the oil and butter in a 9 x 13-inch baking dish and place in the oven. When the butter has melted, add the turnips, honey, and salt. Stir well, then arrange the turnips in a single layer with their cut sides down where possible.
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Step 2: Roast until the turnips begin to brown and are just tender, 20 - 25 minutes. Stir in the fish sauce, rearranging most of the turnips cut side down. Roast until the sauce thickens to a glaze and turnips are deep brown and a little wrinkled, about 10 minutes - the sauce will thicken somewhat as it cools too.
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Step 3: Serve directly from the baking dish, stirring as you serve to continually re-coat the turnips. They are delicious cooled to room temperature too. Refrigerate in a covered container for up to 5 days. Reheat in a covered pan over low heat.
We hope you enjoy this recipe!
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