Roasted Turnips w/ Maple-Mustard Glaze (Vegan, Gluten-Free, Nut-Free, Soy-Free)


From The Vegan Chef (Great recipes on this site, do visit)

4 lbs (approx 2kg) turnips, peeled, and cut into 1-inch wedges
1/2 cup maple syrup
3 tbsps coarse-grain brown mustard
2 tbsps sunflower oil
1 tbsp toasted sesame oil
1/2 tsp salt
1/4 tsp freshly ground black pepper
1 tbsp fresh thyme leaves

In a large pot, place the turnips, cover with water, and bring to a boil. Cook the turnips in boiling water for 5 minutes to soften. Drain well and set aside. Lightly oil (or spray with a light mist of oil) a large baking dish and set aside. In a saucepan, place the maple syrup, mustard, sunflower oil, toasted sesame oil, salt, and pepper, and simmer over low heat for 3 minutes to blend the flavors. Place the drained turnips in the prepared baking dish, pour the warm maple-mustard mixture over the turnips, and sprinkle with the fresh thyme. Bake at 350 degrees, basting the turnips with the sauce every 20-30 minutes to evenly coat them, and bake for 1-1 1/2 hours or until they are golden brown and very tender. Serves 8-10

About Author

Alisa is the founder of, Senior Editor for Allergic Living magazine, and author of the best-selling dairy-free book, Go Dairy Free: The Guide and Cookbook for Milk Allergies, Lactose Intolerance, and Casein-Free Living. Alisa is also a professional recipe creator and product ambassador for the natural food industry.

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