{"id":2615,"date":"2011-09-18T19:40:57","date_gmt":"2011-09-19T00:40:57","guid":{"rendered":"http:\/\/sixburnersue.com\/cooking-fresh-eating-green\/?p=2615"},"modified":"2011-09-18T19:40:57","modified_gmt":"2011-09-19T00:40:57","slug":"try-this-tonight-roasted-turnips-pears-with-a-rosemary-honey-drizzle","status":"publish","type":"post","link":"https:\/\/sixburnersue.com\/cooking-fresh-eating-green\/2011\/09\/try-this-tonight-roasted-turnips-pears-with-a-rosemary-honey-drizzle\/","title":{"rendered":"Try This Tonight: Roasted Turnips & Pears With A Rosemary-Honey Drizzle"},"content":{"rendered":"

\"\"<\/a>\"\"<\/a>Sorry, but if I told you what I\u2019d been doing for the past week or so, I\u2019d have to kill you. Only kidding. It\u2019s not top-secret. Just complicated in the way that only multiple Island-to-mainland round-trip ferry rides can be. Complicated in the wearing-lots-of-hats kind of way. You know, as much as I like being farmette girl, this week I had to wear some of my other hats (as we all do from time to time). I had to be cookbook author\/cooking teacher girl and photo shoot girl, and more importantly, family girl and friend girl. Dr. Seuss would be proud, as I did manage to stack all my hats on my one head all at one time.<\/p>\n

Anyway, the point is that you would die of boredom if I transcribed my diary, so instead, I\u2019m offering you a timely recipe suggestion today. We have been gleaning pears from our neighbor\u2019s pear trees, which were a bit rattled by Irene and are letting loose their fruit like a wet dog shaking off water. (I said gleaning, not stealing\u2014the neighbors invited us to pick.) I\u2019ve also been harvesting the purple-topped turnips I planted in July. I am in love with these darn things because they are so pretty and sturdy and useful and delicious all at once.<\/p>\n

And, as it happens, for some reason (maybe I really was channeling the seasons), when I was writing Fast, Fresh & Green<\/em> three years ago (that long now!), I developed a recipe that uses both turnips and pears. It also happens to be drop-dead easy and delicious. It was one of the recipes I demonstrated on Martha Stewart Television last Thanksgiving, and it was also featured in Martha\u2019s Vineyard Magazine <\/em>(see photo of finished dish)<\/a>. The recipe\u2014for Roasted Turnips & Pears with a Rosemary-Honey Drizzle\u2014came to mind last week not just because of the pear-picking, but because I wanted to give farm stand customers a turnip recipe that might encourage them to experiment. (And I admit, that might get them to buy turnips!) I know people often disdain turnips for their bitter edge, but I find they are delicious roasted, especially when combined with something a little sweet. (They are also really yummy in a slow-saut\u00e9, like the Caramelized Turnips, Potatoes & Carrots with Onion & Thyme<\/a> I posted last year.) If you\u2019re turnip-averse, please give this a try.<\/p>\n

\"\"<\/a>Roasted Turnips & Pears with a Rosemary-Honey Drizzle<\/strong><\/h2>\n

For a printable version of this recipe, click here.<\/strong><\/a><\/p>\n

There\u2019s a lovely balance in this autumn side dish between the sweet pears and the, well, not-so-sweet, turnips \u2013 and between the floral honey and the piney rosemary. All the flavors come together in a way that just might be palatable for people who normally wouldn\u2019t eat turnips. These would be delicious nestled next to a braised lamb shank or some short ribs. Purple-topped turnips don\u2019t need peeling; nor do I peel pears when I\u2019m roasting them, so this is an easy dish to put together.<\/p>\n

___________________________________________<\/p>\n

3 medium purple-topped turnips (14 to 15 ounces total), unpeeled, cut into large (1\/2- to 3\/4-inch) dice<\/p>\n

1 firm but ripe Bosc or Bartlett pear (about 7 ounces), unpeeled, cored, cut into 1\/2-inch dice<\/p>\n

2 tablespoons vegetable oil<\/p>\n

1 teaspoon kosher salt<\/p>\n

1 tablespoons unsalted butter<\/p>\n

1 tablespoon honey<\/p>\n

2 teaspoons chopped fresh rosemary<\/p>\n

___________________________________<\/p>\n

Preheat the oven to 475 degrees F. Line a large (18- x 13- x 1-inch) heavy-duty rimmed sheet pan with a piece of parchment paper. In a mixing bowl, toss the turnips and pears with the vegetable oil and the salt. Spread the turnips and pears in one layer on the sheet pan and roast, flipping with a spatula once or twice during cooking if you like, until the turnips are tender when pierced with a paring knife or spatula, 25 to 30 minutes (the turnips will be brown on some sides, the pears will be a bit darker).<\/p>\n

Meanwhile, melt the butter in a small saucepan and add the honey and the rosemary. Simmer for a few seconds and remove from the heat.<\/p>\n

Transfer the cooked turnips and pears to a mixing bowl and drizzle the butter mixture over all, scraping all of the mixture out of the saucepan. Toss well and transfer to a serving dish.<\/p>\n

Serves 3<\/p>\n

\"\"<\/a><\/p>\n","protected":false},"excerpt":{"rendered":"

Sorry, but if I told you what I\u2019d been doing for the past week or so, I\u2019d have to kill you. Only kidding. It\u2019s not top-secret. Just complicated in the way that only multiple Island-to-mainland round-trip ferry rides can be. Complicated in the wearing-lots-of-hats kind of way. You know, as much as I like being […]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0},"categories":[1],"tags":[97,96,39],"_links":{"self":[{"href":"https:\/\/sixburnersue.com\/cooking-fresh-eating-green\/wp-json\/wp\/v2\/posts\/2615"}],"collection":[{"href":"https:\/\/sixburnersue.com\/cooking-fresh-eating-green\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/sixburnersue.com\/cooking-fresh-eating-green\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/sixburnersue.com\/cooking-fresh-eating-green\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/sixburnersue.com\/cooking-fresh-eating-green\/wp-json\/wp\/v2\/comments?post=2615"}],"version-history":[{"count":26,"href":"https:\/\/sixburnersue.com\/cooking-fresh-eating-green\/wp-json\/wp\/v2\/posts\/2615\/revisions"}],"predecessor-version":[{"id":2646,"href":"https:\/\/sixburnersue.com\/cooking-fresh-eating-green\/wp-json\/wp\/v2\/posts\/2615\/revisions\/2646"}],"wp:attachment":[{"href":"https:\/\/sixburnersue.com\/cooking-fresh-eating-green\/wp-json\/wp\/v2\/media?parent=2615"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/sixburnersue.com\/cooking-fresh-eating-green\/wp-json\/wp\/v2\/categories?post=2615"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/sixburnersue.com\/cooking-fresh-eating-green\/wp-json\/wp\/v2\/tags?post=2615"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}