Friday, February 5, 2016
Candied Honey Mustard Turnips Recipe- Gluten Free, Vegan, Refined Sugar Free
I think I figured out that my method of masking flavors I am not in love with tends to either be "Koreanize it," "curry it," or "honey mustard it". I love those flavors, and they're strong enough that when they are combined with other flavors, they mask them.
I've written about turnips before, that even though I am really not a picky eater and will eat almost anything, turnips are one of those things that I simply don't care for their flavor.
The thing is- my friend Rachel was asking me yesterday, if I buy all my produce really cheaply, what do I do when I need something for a recipe that I couldn't find cheaply? I told her that I don't work that way- I get what is cheap, and if it's dirt cheap I get even more of that item. I then find recipes based on what I bought already, and then go from there. So that means if turnips are on sale really cheaply, I'll buy them, and I'll figure out something to do with them. Yes, even though they are the lowest down on the list of my preferred veggies. I don't hate them, I just don't care for their flavor.
So I mask it.
I bought 8 lbs of turnips, 4 giant turnips each weighing 2 lbs, for about 30 cents a pound, and then when I got home, tried thinking what to make with them. I had considered mu sangchae, Korean turnip salad, but then chanced on a recipe for candied turnips. Only it used things that I couldn't and wouldn't use- white sugar and butter. But from there I thought- if it is sweet enough, I'm sure it'll taste great. And since I just love mustard, decided to throw some in there for good measure.
I used jaggery syrup in mine, but feel free to use any sweetener of choice.
The result? Absolutely delicious. Like candy. The way I've most enjoyed eating turnips. But... its pretty sweet, almost enough that I'd eat it as dessert. So you might want to go easier on the sweetener.
And since I am a mustard lover, I put a ton of that in as well; you might want to reduce the mustard amounts if you don't like it as much as I do.
Lastly- this started off with 5 cups of chopped turnips and ended up filling only one bowl when fully cooked, so I will be doubling this next time I make it.
This recipe is paleo, vegan, allergy friendly, and refined sugar free, and you can make it super cheaply if you use white sugar as your sweetener. If you use honey, you can make this GAPS legal as well.
5 cups chopped turnips chopped- 1 giant turnip or 2 large
3/4 cup water
1/4-1/2 cup jaggery syrup, honey, maple syrup, coconut sugar, white sugar, etc...
1 tablespoon dijon mustard
2 tablespoons coconut oil or oil of choice (other than olive oil)
1 teaspoon salt
Black pepper to taste
1. Peel and cube your turnips.
2. Put them in a pot with water, your sweetener, dijon mustard, oil, and salt.
3. Bring to a boil uncovered, then simmer, mixing occasionally, until the water is almost all boiled out, and you have only the tiniest bit of liquid at the bottom.
4. Add black pepper to taste.
Are you a fan of turnips? What is your favorite way to make them? If you're not a fan of them in general, what ways have you found to make them that you've enjoyed?
Will you buy a vegetable that you aren't a fan of if it is cheap, or do you not buy vegetables of which you are not fond?
Does this look like a recipe you'd try?