This is another dish I made early last month when I picked up some local seasonal vegetables from a farmers market, one of which was turnips. I did not just want to chop and boil the turnip chunks and serve it as a side dish. I wanted to do more with it. It was then I remembered I had bookmarked a recipe from Sarah Beattie's Neither Fish Nor Fowl, I looked up the recipe and was inspired by it, but instead of honey which is used in the original recipe, I decided to make the mustard glaze with Dandelion 'honey'.
Some of you may remember that a generous work colleague had given me some jars of her homemade Dandelion Honey which accidentally happened to be suitable for vegans.
The dandelion honey was not the only change I made. I wanted to make more of a meal of the turnip, so I stirred in some sliced new potatoes and cooked shredded cabbage. It was delicious. The sweetness of the dandelion honey mustard glaze mellowed that strong distinct turnip taste.
I have made lots of recipes from Sarah Beattie and written about her on my blog before - please see here. I love her recipes and its hard for me to choose one, so I choose one that is quite season right now - the parsnip and here is a link to her vegan Tamarind Parsnip Curry that I made and she was kind to grant me permission to share the recipe on my blog with you all, but I recommend the .
I am sharing this with Healthy Vegan Fridays hosted by Rock My Vegan Socks and V Nutrition.
Dandelion Mustard Glazed Turnips and other vegetables
Inspired and adapted by Neither Fish Nor Fowl by Sarah Beattie
2 medium turnips, peeled and sliced into quarters or wedges, depending on size if large. Parboiled, drained and set aside
400g new potatoes, parboiled, drained and set aside
2 tablespoons wholegrain mustard
2 tablespoons Dandelion 'honey', agave or maple syrup or bees honey
Salt and pepper to taste
2 tablespoons olive oil
Optional: 1/2 head savoy cabbage, shredded and steamed until soft, drain and set aside
Preheat oven to gas mark 6/200oc
Coat a large baking tray with the oil.
In a large bowl, whisk together the mustard and honey or sweetener and season to taste, then carefully with a spatula stir in the vegetables.
Transfer to the baking tray and bake for 20 - 30 minutes, stirring halfway through the process.
In the last 5 minutes, stir in the optional shredded cabbage, return to the oven for the last 5 minutes to warm through.