Golden-brown turnips are coated in a glossy sauce of orange, butter and crunchy mustard seeds. A small splash of vinegar keeps everything fresh; dill finishes it off.
Turnips have a mild, slightly peppery flavor and sometimes a little bitterness, especially close to the skin. That makes them a good match for a sauce with both sweet, bright orange and punchy mustard seeds. Small turnips are often available in spring and fall, though the selection varies by grower and season. Choose firm ones that are roughly the same size so they cook at the same time. Very small turnips may need a little less time; cut larger ones into quarters.
Roasting gives the turnips color and concentrates their flavor. Pat them thoroughly dry after washing and spread them out on the baking sheet. That way, they can brown instead of steam. Place them cut-side down for a deep golden-brown surface, and test them with a small knife after about twenty minutes: it should slide in easily, but the turnips should still hold their shape. Use two baking sheets if they would otherwise be crowded.
Make the sauce separately in a small skillet. Mustard seeds take on a brief, nutty aroma in hot butter and may start to pop, so keep the pan moving and don't let the butter brown. Orange juice and vinegar loosen the browned bits and cook down into a thin glaze. Remove the pan from the heat as soon as the sauce lightly coats the back of a spoon: it will thicken a little more on the baking sheet and around the warm turnips. If it reduces too much, stir in a tablespoon of water.
Yellow mustard seeds are mild, while brown mustard seeds add a spicier note; you can also use a combination. Fresh orange juice is best, but juice from a carton works too. White wine vinegar or apple cider vinegar both work; start with the stated amount and taste before adding more. Dill adds a fresh, anise-like note. Use flat-leaf parsley as an alternative, though the flavor will be a little less pronounced.
Serve the turnips right away as a side dish with roast chicken, pork or pan-fried white beans. They also go well with a savory grain salad or an omelet. If making them ahead, store leftovers covered in the refrigerator and heat them through in a pan; add the dill only after reheating. The sauce is glossiest when you toss the turnips in it just before serving.
Preheat the oven to 220 °C (200 °C fan). Line a baking sheet with parchment paper.
Wash the turnips and trim off the greens and root tips. Halve them; quarter larger ones so the pieces are roughly the same size. Pat them dry.
Toss the turnips on the baking sheet with the olive oil and salt. Place them cut-side down and roast for 25–30 minutes, until golden-brown and just tender. Turn them halfway through.
Meanwhile, melt the butter in a small skillet over medium-high heat. Add the mustard seeds and cook for 30–60 seconds, until fragrant and beginning to pop.
Pour in the orange juice and vinegar. Simmer gently for 3–5 minutes, until the sauce is slightly syrupy and lightly coats the back of a spoon. Remove the pan from the heat.
Toss the warm turnips in the sauce. Add the chopped dill, toss again and serve right away.
Main courseSweet corn, a splash of cream and a squeeze of lime make a hearty soup with both tender and whole kernels. Crispy tortilla strips, cilantro and chili oil bring freshness, heat and crunch to every bowl.
Main courseA hearty bowl of tender pearl barley, sweet cumin-roasted carrots and golden-brown chickpeas. The fresh sauce of herbs, lemon and tahini brings it all together, while toasted sesame adds a little crunch.
Main courseGolden brown and crisp at the edges, soft inside: these courgette and corn fritters get a fresh lift from lime yogurt and a little heat from chili oil. Serve them as a main course with a crunchy salad.