Cascara-Glazed Turnips with Rosemary and Chile

Cascara-glazed turnips with rosemary and chile.

Cascara is subtle, but as it reduces, the flavors become brighter. In this recipe, be sure to roast the turnips to just fork-tender to keep them from becoming too soft during the glaze. You can find dried cascara online or at some specialty coffee roasters.

Cascara-Glazed Turnips with Rosemary and Chile

Serves | 4 to 6 |

Cascara Simple Syrup (Yields 2½ cups)

  • 2 cups sugar
  • 2 cups cold water
  • 1 cup dried cascara

Cascara-Glazed Turnips

  • 2 to 2½ lbs white globe turnips, peeled and sliced into ¼-inch slices
  • 1½ Tbsp olive oil
  • kosher salt and freshly ground black pepper
  • 4 Tbsp unsalted butter
  • 1 Fresno (red) chile, diced
  • 2 to 3 sprigs fresh rosemary
  • ¹⁄₃ cup cascara simple syrup (recipe follows)

| Preparation - Cascara Simple Syrup | Combine sugar and water in a large saucepan and set over medium-high heat, stirring until sugar has completely dissolved. Add cascara and bring to a boil; remove from heat and allow to steep, 1 hour. Strain solids from syrup and refrigerate until ready to use.

| Preparation - Cascara-Glazed Turnips | Preheat oven to 400°F. Toss turnips with olive oil and spread across two sheet pans in a single layer. Season generously with salt and pepper and roast until just tender and deep golden on underside, 18 to 20 minutes.

While turnips roast, melt butter in a large skillet over medium heat. Add chile and rosemary sprigs to butter and stir until fragrant, 1 minute. Add syrup and whisk to combine. Remove turnips from oven and add to butter mixture; increase heat to high. Toss frequently until turnips are golden and caramelized and syrup has reduced, 5 to 7 minutes.

| To Serve | Transfer into large, shallow bowl with rosemary sprigs on top. Check seasoning and serve hot.

Shannon Weber is the creator, author and photographer behind the award-winning, and her work has appeared on websites such as Bon Appétit, Serious Eats and America’s Test Kitchen.

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