I fell in love with turnips when we tried our first CSA: I would never have purchased or cooked them otherwise, but now they are a delicious and inexpensive family favorite! I find they shine best with minimal flavoring and hard/hot cooking. Don’t cut the tops off – that’s an important and scrumptious part of this easy recipe. ~ Rebeccah
3-Ingredient Caramelized Turnips
(Vegan, Gluten Free Option)
Time: 10-20 Minutes Serves 2
- One Bundle Turnips (greens on)
- 1 tsp Coconut Oil
- Soy Sauce (or Tamari for Gluten Free)
- Preheat a well-seasoned cast iron skillet on medium-high heat (non-stick is less ideal but will work). Add coconut oil and swirl to coat.
- Chop some of the greens off of the turnips, leaving about 3-4 inches attached to the root
- Halve the turnips (if you have really large ones, quarter them)
- Place them cut-side-down in the hot cast iron. Press each lightly with a fork for a few seconds to ensure a good sear. Sprinkle with salt.
- Cook 5-15 minutes (depending on the size), flipping once, until just barely fork tender. Lower the heat to medium if they are burning or splash a little water in the pan.
- Remove from heat and drizzle with soy sauce (or Tamari). Shimmy pan to coat well.
Feel free to comment if you try this recipe – let us know what you think.
By Rebeccah Landerholm
I’m not vegan, but many of my friends are. And I do love vegan desserts. My favorite desserts aren’t overly sweet and have contrasting flavors like savory or acidic. This recipe has a little bit of all of that! In addition to being vegan, this cheesecake is gluten-free and refined-sugar-free.
Adapted from the Unconventional Baker’s “Raw Lemon Ginger Chia Cheesecake”.
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- Finely chop crust ingredients – except maple syrup – in a food processor until crumbly. Add syrup and pulse to combine. Remove a small amount and roll into ½ inch balls for garnish (I put mine in a bowl in the freezer to help them set).
- Press the rest of the crust into a greased 9″ springform pan. Cover the bottom and ½-1″ up the sides. Put pan in the freezer.
- Blend all filling ingredients – except chia seeds – in a high power blender until creamy. Stir in chia seeds.
- Pour filling into crust and smooth the top with a spatula. Freeze 5 hours (minimum). Once set, top with reserved balls of frozen crust and other pretty decorations (citrus slices, rosemary).
To Cut: fill a glass with warm water and dip chef’s knife into it before making each cut.
- You can substitute in any nut for the crust, and you can also substitute other dried fruits like 2 apricots or ⅛ cup raisins.
- You can sub in any nuts you prefer for the filling, however cashews are ideal for a cheese-like creaminess.
- If you want to be extra-sure no lumps or grittiness remains from the nuts, use a sieve in Step 4.
Please comment below if you have additional questions or to let us know if you’ve tried this recipe and what you think of it! We love hearing from you.