Caramelized Turnips with Capers, Lemon, and Parsley

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Caramelized Turnips with Capers, Lemon, and Parsley

Caramelized Turnips with Capers, Lemon, and Parsley

Apr 14, 2017Recipes, Spring, Winter

Last week I was asked if I had any good turnip recipes…I had to pause and take some time to come up with a couple of ideas.  See, we do not eat a lot of turnips in our house.  I actually am a fan, I grew up eating them as just another vegetable, mostly boiled (I know, eww, but hey, I like boiled okra too.)  My husband, however, is not a fan and I think that is because he grew up eating them as a “faux” some other kind of veggie; i.e.mashed potatoes.  I think we should take this week to learn to appreciate turnips for what they are, turnips; that sort of sweet/spicy root veggie that so many love to hate.  One of the best ways to celebrate a vegetable that you tend to shy away from is to roast it.  Roasting brings out the natural sugars and tends to tone down that bite.  This week’s recipe is a showcase for our much maligned turnip, so lets go forth and roast…


  • 3 pounds small turnips or daikon radish
  • 3 tablespoons olive oil
  • Salt
  • pepper
  • 2 small garlic cloves, finely chopped
  • 1 tablespoon capers, rinsed and roughly chopped
  • Zest of 1/2 lemon
  • 3 tablespoons flat-leaf parsley, roughly chopped
  • Juice of 1/2 lemon, or to taste



  • Peel turnips, halve lengthwise and slice into half-moons 1/4-inch thick.
  • Heat olive oil in a large cast-iron skillet over medium-high heat. Working in batches if needed, add turnips. Sauté, turning often and lowering the heat if necessary, until nicely browned and cooked through, about 8 to 10 minutes.
  • Season with salt and pepper, then transfer to an oven-proof serving dish. If not serving immediately, leave at room temperature for 2 to 3 hours, or refrigerate and bring to room temperature, before reheating in a 400-degree oven for 10 minutes.
  • To serve, mix garlic, capers, lemon zest and parsley; sprinkle over turnips. Drizzle with lemon juice.