Roasted Turnips with Maple and Cardamom

For those who can’t imagine turkey without a side of mashed turnips, here’s a new take on the vegetable. An intriguing sauce laced with coriander and cardamom gives the dish surprising complexity.

• 
  
  3-1/2 lb. purple-top turnips, peeled and cut into 3/4-inch dice (10 cups)
  
  


• 
  
  3 Tbs. vegetable oil
  
  


• 
  
  Kosher salt
  
  


• 
  
  1 oz. (2 Tbs.) unsalted butter
  
  


• 
  
  3 Tbs. pure maple syrup
  
  


• 
  
  1/4 tsp. pure vanilla extract
  
  


• 
  
  Generous pinch crushed red pepper flakes
  
  


• 
  
  1/4 tsp. ground coriander
  
  


• 
  
  1/8 tsp. ground cardamom
  
  


• 
  
  1 tsp. fresh lemon juice
  
  


• 
  
  1 Tbs. finely chopped fresh cilantro (or a mix of parsley and mint)
  
  

Position racks in the top and bottom thirds of the oven and heat the oven to 475°F. Line two large, heavy-duty rimmed baking sheets with foil. In a mixing bowl, combine the turnips, oil, and 11/2 tsp. salt. Toss to coat well. Divide the turnips between the two pans and spread evenly in one layer. Roast for 20 minutes. With a large spatula, flip the turnips. Swap the pans’ positions and roast until tender and nicely browned on a few sides, 15 to 20 minutes. (The turnips on the lower rack may be done sooner than those on the upper rack.)

Meanwhile, melt the butter in a small saucepan over low heat. Whisk in the maple syrup, vanilla, and red pepper flakes, and then the coriander and cardamom, until the sauce is heated, 30 seconds. Remove the pan from the heat.

Transfer the turnips to a large mixing bowl. Gently reheat the sauce, if necessary, and stir in the lemon juice. With a heatproof spatula, toss the sauce with the turnips. Add half of the cilantro and salt to taste and toss again. Transfer to a warm serving dish and garnish with the remaining cilantro.

Miso-Honey-Glazed Turnips

These turnips may not look like much, but one bite will make you say “wow.” The savory miso combined with sweet honey and peppery turnips is pure magic. Web extra: View an audio slideshow to hear the sound of the glaze as it crackles, indicating that it’s time to lower the heat.

• 
  
  1 lb. trimmed and peeled turnips, cut into 1-inch wedges (about 2-1/2 cups)
  
  


• 
  
  1 oz. (2 Tbs.) unsalted butter
  
  


• 
  
  1 Tbs. white miso
  
  


• 
  
  1 Tbs. honey
  
  


• 
  
  Kosher salt
  
  

Put the turnips in an 8-inch-wide, 3- to 4-quart saucepan and arrange snugly. Add butter, miso, honey, 1/2 tsp. salt, and enough water to just cover the turnips (about 2 cups). Bring to a boil over high heat.

Cook over high heat, shaking the pan occasionally, until most of the liquid has reduced to a syrupy glaze and the turnips are tender, 10 to 12 minutes. (If the glaze is done before the turnips, add about 1/2 cup water and continue to cook. If the turnips are done first, remove them and boil the liquid until syrupy.)

Lower the heat to medium and toss to coat the turnips with the glaze. Season to taste with salt and serve. (The glazed turnips can be kept warm, covered, for about 20 minutes.)

Miso-Honey-Glazed Turnips

These turnips may not look like much, but one bite will make you say “wow.” The savory miso combined with sweet honey and peppery turnips is pure magic. Web extra: View an audio slideshow to hear the sound of the glaze as it crackles, indicating that it’s time to lower the heat.

• 
  
  1 lb. trimmed and peeled turnips, cut into 1-inch wedges (about 2-1/2 cups)
  
  


• 
  
  1 oz. (2 Tbs.) unsalted butter
  
  


• 
  
  1 Tbs. white miso
  
  


• 
  
  1 Tbs. honey
  
  


• 
  
  Kosher salt
  
  

Put the turnips in an 8-inch-wide, 3- to 4-quart saucepan and arrange snugly. Add butter, miso, honey, 1/2 tsp. salt, and enough water to just cover the turnips (about 2 cups). Bring to a boil over high heat.

Cook over high heat, shaking the pan occasionally, until most of the liquid has reduced to a syrupy glaze and the turnips are tender, 10 to 12 minutes. (If the glaze is done before the turnips, add about 1/2 cup water and continue to cook. If the turnips are done first, remove them and boil the liquid until syrupy.)

Lower the heat to medium and toss to coat the turnips with the glaze. Season to taste with salt and serve. (The glazed turnips can be kept warm, covered, for about 20 minutes.)

Slow Sautéed Carrots with Turnips, Kale, and Parsley-Mint Sauce

These colorful vegetables caramelize in the pan, releasing steam that makes everything tender and moist. A quick, Spanish-inspired sauce adds a final flourish of flavor. 

• 
  
  4-1/2 Tbs. extra-virgin olive oil
  
  


• 
  
  1 Tbs. coarsely chopped fresh parsley
  
  


• 
  
  1 Tbs. coarsely chopped fresh mint
  
  


• 
  
  1 Tbs. finely chopped pitted Spanish green olives
  
  


• 
  
  2 tsp. rinsed, drained, and finely chopped capers
  
  


• 
  
  1-1/2 tsp. sherry vinegar
  
  


• 
  
  1/2 tsp. finely grated lemon zest
  
  


• 
  
  1/4 tsp. ground cumin
  
  


• 
  
  1/4 tsp. granulated sugar
  
  


• 
  
  Freshly ground black pepper
  
  


• 
  
  1-1/4 lb. medium carrots, peeled and cut into medium dice (about 3-1/2 cups)
  
  


• 
  
  10 oz. purple-topped turnips (about 2 medium), scrubbed, trimmed, unpeeled, cut into medium dice (about 2 cups)
  
  


• 
  
  Kosher salt
  
  


• 
  
  5 small shallots (about 5 oz.), stems trimmed but kept intact, cut lengthwise into 6 wedges each
  
  


• 
  
  2 oz. Tuscan kale, stemmed, leaves halved lengthwise, then thinly sliced crosswise 1/4 inch thick
  
  

Combine 1-/2 Tbs. of the olive oil with the parsley, mint, olives, capers, sherry vinegar, lemon zest, cumin, sugar, and several grinds of pepper in a small bowl. Mix well and set aside.

In a 12-inch nonstick skillet, heat the remaining 3 Tbs. olive oil over medium-high heat. Add the carrots, turnips, and 1-1/2 tsp. salt. Toss well to coat the vegetables with the oil. (The pan will look crowded.)

Reduce the heat to medium, cover partially, and cook, stirring and flipping every 3 to 4 minutes with a spatula, for about 10 minutes. Add the shallots and 1/4 tsp. salt and stir well. Cover partially and continue to cook, stirring every 1 to 2 minutes, until the vegetables are tender and well-browned, 18 to 20 minutes. Reduce the heat if the vegetables brown too quickly.

Reduce the heat to medium low and add the kale, gently mixing until wilted. Stir in the parsley-mint sauce to taste, and remove the pan from the heat. Season to taste with more salt and pepper, and serve.
 

Miso-Honey-Glazed Turnips

These turnips may not look like much, but one bite will make you say “wow.” The savory miso combined with sweet honey and peppery turnips is pure magic. Web extra: View an audio slideshow to hear the sound of the glaze as it crackles, indicating that it’s time to lower the heat.

• 
  
  1 lb. trimmed and peeled turnips, cut into 1-inch wedges (about 2-1/2 cups)
  
  


• 
  
  1 oz. (2 Tbs.) unsalted butter
  
  


• 
  
  1 Tbs. white miso
  
  


• 
  
  1 Tbs. honey
  
  


• 
  
  Kosher salt
  
  

Put the turnips in an 8-inch-wide, 3- to 4-quart saucepan and arrange snugly. Add butter, miso, honey, 1/2 tsp. salt, and enough water to just cover the turnips (about 2 cups). Bring to a boil over high heat.

Cook over high heat, shaking the pan occasionally, until most of the liquid has reduced to a syrupy glaze and the turnips are tender, 10 to 12 minutes. (If the glaze is done before the turnips, add about 1/2 cup water and continue to cook. If the turnips are done first, remove them and boil the liquid until syrupy.)

Lower the heat to medium and toss to coat the turnips with the glaze. Season to taste with salt and serve. (The glazed turnips can be kept warm, covered, for about 20 minutes.)

Roasted Root Vegetables with Meyer Lemon

This versatile side dish is delicious with just about any kind of meat, poultry, or fish. For the vegetables to roast evenly together, the turnips, which cook more quickly than the carrots and parsnips, are cut slightly larger.

• 
  
  1 lb. carrots (about 5 medium), peeled, trimmed, cut crosswise into 3-inch lengths, then cut lengthwise into 1/2-inch-thick pieces
  
  


• 
  
  1 lb. parsnips (about 5 large), peeled, trimmed, cut crosswise into 3-inch lengths, then cut lengthwise into 1/2-inch-thick pieces, cores removed
  
  


• 
  
  1 lb. medium purple-top turnips (2 or 3), scrubbed, trimmed, and cut into 3/4-inch wedges
  
  


• 
  
  1 Meyer lemon, top and bottom ends trimmed, quartered lengthwise and sliced crosswise 1/8 inch thick, seeds removed
  
  


• 
  
  1/4 cup extra-virgin olive oil
  
  


• 
  
  1 Tbs. finely chopped fresh rosemary
  
  


• 
  
  2 tsp. minced fresh garlic
  
  


• 
  
  1/2 tsp. ground cumin
  
  


• 
  
  Kosher salt
  
  


• 
  
  Freshly ground black pepper
  
  

Position a rack in the center of the oven and heat the oven to 450°F. Line a large rimmed baking sheet with heavy-duty aluminum foil.

In a large bowl, combine the carrots, parsnips, turnips, lemon, oil, rosemary, garlic, cumin, 1 tsp. salt, and 1/2 tsp. pepper; toss to coat. Spread in an even layer on the baking sheet and roast, tossing once, until tender when pierced with a fork and golden-brown on the edges, 40 to 50 minutes.

Season to taste with salt and pepper and serve.

Miso-Honey-Glazed Turnips

These turnips may not look like much, but one bite will make you say “wow.” The savory miso combined with sweet honey and peppery turnips is pure magic. Web extra: View an audio slideshow to hear the sound of the glaze as it crackles, indicating that it’s time to lower the heat.

• 
  
  1 lb. trimmed and peeled turnips, cut into 1-inch wedges (about 2-1/2 cups)
  
  


• 
  
  1 oz. (2 Tbs.) unsalted butter
  
  


• 
  
  1 Tbs. white miso
  
  


• 
  
  1 Tbs. honey
  
  


• 
  
  Kosher salt
  
  

Put the turnips in an 8-inch-wide, 3- to 4-quart saucepan and arrange snugly. Add butter, miso, honey, 1/2 tsp. salt, and enough water to just cover the turnips (about 2 cups). Bring to a boil over high heat.

Cook over high heat, shaking the pan occasionally, until most of the liquid has reduced to a syrupy glaze and the turnips are tender, 10 to 12 minutes. (If the glaze is done before the turnips, add about 1/2 cup water and continue to cook. If the turnips are done first, remove them and boil the liquid until syrupy.)

Lower the heat to medium and toss to coat the turnips with the glaze. Season to taste with salt and serve. (The glazed turnips can be kept warm, covered, for about 20 minutes.)

Rutabaga Gratin with Prosciutto and Gruyère

The cream in this gratin tames the rutabaga's sharp edge and brings out its sweetness. Serve with simple roast chicken and a garden salad.

• 
  
  Kosher salt
  
  


• 
  
  2 lb. rutabaga, peeled, halved, and sliced 1/8 inch thick
  
  


• 
  
  2 Tbs. unsalted butter, softened
  
  


• 
  
  2 oz. thinly sliced prosciutto (about 4 slices), cut into small squares
  
  


• 
  
  3/4 cup coarse fresh breadcrumbs
  
  


• 
  
  1 small clove garlic, smashed to a paste with a pinch of salt
  
  


• 
  
  Freshly ground black pepper
  
  


• 
  
  1-1/2 oz. Gruyère, grated (1/2 cup)
  
  


• 
  
  2 tsp. chopped fresh thyme
  
  


• 
  
  1 cup heavy cream
  
  

Position a rack in the center of the oven and heat the oven to 400°F.

Bring a 4-quart pot of well-salted water to a boil over high heat. Add the rutabaga and cook until just tender, about 6 minutes. Drain well and spread out on a baking sheet to cool at room temperature.

Coat an 11-inch (1-1/2-quart capacity) oval gratin dish (or other small gratin dish) with about ½ Tbs. of the butter. In a 10-inch skillet, melt the remaining butter over medium heat. Add the prosciutto and cook, stirring occasionally, until just beginning brown to and crisp, about 2 minutes. Off the heat, toss the breadcrumbs and garlic with the prosciutto and butter. Set aside.

Arrange a single layer of rutabaga slices in the gratin dish, slightly overlapping. Season evenly with salt and pepper and sprinkle half of the Gruyère and thyme on top. Repeat with another layer of rutabaga, salt, pepper and the remaining thyme and Gruyère. Top with a final layer of rutabaga and season again with salt and pepper. (You can prepare the recipe to this point up to 2 hours ahead. Cover and keep at room temperature.)

Bring the cream to a simmer in a small saucepan. Gently pour the cream over the rutabaga and scatter the prosciutto mixture on top. Bake until the rutabaga can be easily pierced with a fork, and the prosciutto topping is deeply golden, 25 to 30 minutes. Let sit for about 10 minutes before serving.

Roasted Root Vegetables with Meyer Lemon

This versatile side dish is delicious with just about any kind of meat, poultry, or fish. For the vegetables to roast evenly together, the turnips, which cook more quickly than the carrots and parsnips, are cut slightly larger.

• 
  
  1 lb. carrots (about 5 medium), peeled, trimmed, cut crosswise into 3-inch lengths, then cut lengthwise into 1/2-inch-thick pieces
  
  


• 
  
  1 lb. parsnips (about 5 large), peeled, trimmed, cut crosswise into 3-inch lengths, then cut lengthwise into 1/2-inch-thick pieces, cores removed
  
  


• 
  
  1 lb. medium purple-top turnips (2 or 3), scrubbed, trimmed, and cut into 3/4-inch wedges
  
  


• 
  
  1 Meyer lemon, top and bottom ends trimmed, quartered lengthwise and sliced crosswise 1/8 inch thick, seeds removed
  
  


• 
  
  1/4 cup extra-virgin olive oil
  
  


• 
  
  1 Tbs. finely chopped fresh rosemary
  
  


• 
  
  2 tsp. minced fresh garlic
  
  


• 
  
  1/2 tsp. ground cumin
  
  


• 
  
  Kosher salt
  
  


• 
  
  Freshly ground black pepper
  
  

Position a rack in the center of the oven and heat the oven to 450°F. Line a large rimmed baking sheet with heavy-duty aluminum foil.

In a large bowl, combine the carrots, parsnips, turnips, lemon, oil, rosemary, garlic, cumin, 1 tsp. salt, and 1/2 tsp. pepper; toss to coat. Spread in an even layer on the baking sheet and roast, tossing once, until tender when pierced with a fork and golden-brown on the edges, 40 to 50 minutes.

Season to taste with salt and pepper and serve.

Rutabaga Gratin with Prosciutto and Gruyère

The cream in this gratin tames the rutabaga's sharp edge and brings out its sweetness. Serve with simple roast chicken and a garden salad.

• 
  
  Kosher salt
  
  


• 
  
  2 lb. rutabaga, peeled, halved, and sliced 1/8 inch thick
  
  


• 
  
  2 Tbs. unsalted butter, softened
  
  


• 
  
  2 oz. thinly sliced prosciutto (about 4 slices), cut into small squares
  
  


• 
  
  3/4 cup coarse fresh breadcrumbs
  
  


• 
  
  1 small clove garlic, smashed to a paste with a pinch of salt
  
  


• 
  
  Freshly ground black pepper
  
  


• 
  
  1-1/2 oz. Gruyère, grated (1/2 cup)
  
  


• 
  
  2 tsp. chopped fresh thyme
  
  


• 
  
  1 cup heavy cream
  
  

Position a rack in the center of the oven and heat the oven to 400°F.

Bring a 4-quart pot of well-salted water to a boil over high heat. Add the rutabaga and cook until just tender, about 6 minutes. Drain well and spread out on a baking sheet to cool at room temperature.

Coat an 11-inch (1-1/2-quart capacity) oval gratin dish (or other small gratin dish) with about ½ Tbs. of the butter. In a 10-inch skillet, melt the remaining butter over medium heat. Add the prosciutto and cook, stirring occasionally, until just beginning brown to and crisp, about 2 minutes. Off the heat, toss the breadcrumbs and garlic with the prosciutto and butter. Set aside.

Arrange a single layer of rutabaga slices in the gratin dish, slightly overlapping. Season evenly with salt and pepper and sprinkle half of the Gruyère and thyme on top. Repeat with another layer of rutabaga, salt, pepper and the remaining thyme and Gruyère. Top with a final layer of rutabaga and season again with salt and pepper. (You can prepare the recipe to this point up to 2 hours ahead. Cover and keep at room temperature.)

Bring the cream to a simmer in a small saucepan. Gently pour the cream over the rutabaga and scatter the prosciutto mixture on top. Bake until the rutabaga can be easily pierced with a fork, and the prosciutto topping is deeply golden, 25 to 30 minutes. Let sit for about 10 minutes before serving.

Root Vegetable & Barley Soup with Bacon

If you store this for more than a day, the barley will absorb some of the liquid and you’ll need to thin it with a little water when you reheat it.

• 
  
  1 oz. dried porcini mushrooms
  
  


• 
  
  2 medium cloves garlic
  
  


• 
  
  Kosher salt
  
  


• 
  
  4 slices bacon, cut in half crosswise
  
  


• 
  
  2 medium red onions, chopped
  
  


• 
  
  2 small bay leaves
  
  


• 
  
  3/4 tsp. caraway seeds
  
  


• 
  
  1/2 tsp. dried thyme
  
  


• 
  
  Freshly ground black pepper
  
  


• 
  
  2 quarts lower-salt chicken broth
  
  


• 
  
  5 medium carrots, peeled and cut into small dice
  
  


• 
  
  2 medium purple-top turnips, peeled and cut into small dice
  
  


• 
  
  2 medium Yukon Gold potatoes, peeled and cut into small dice
  
  


• 
  
  3/4 cup pearl barley, picked over, rinsed, and drained
  
  


• 
  
  4 tsp. fresh lemon juice
  
  

In small bowl, soak the mushrooms in 1 cup boiling water for 20 minutes. Remove the mushrooms and pour the liquid through a fine strainer to remove any grit. Reserve the liquid. Rinse the mushrooms, chop them, and set aside.

Chop the garlic, sprinkle it with 3/4 tsp. salt, and then mash it to a paste with the side of a chef's knife. Set aside.

In a 6-quart (or larger) Dutch oven, cook the bacon over medium heat until crisp, about 8 minutes. Transfer to a paper-towel-lined plate, crumble when cool, and set aside.

Add the onions and 1 tsp. salt to the bacon fat and cook, stirring occasionally, until softened, 6 to 8 minutes. Stir in the garlic paste, bay leaves, caraway seeds, thyme, and 1/4 tsp. pepper and cook, stirring constantly, until fragrant, about 1 minute. Add the chopped mushrooms, mushroom liquid, chicken broth, carrots, turnips, potatoes, barley, and 1-1/2 cups water. Bring to a boil over high heat; skim any foam as necessary. Reduce the heat, cover, and simmer, stirring occasionally, until the barley and vegetables are tender, 20 to 25 minutes. Add the lemon juice, season with salt and pepper, and discard the bay leaves. Serve garnished with the bacon.

You can store leftovers in the refrigerator for up to 2 days.

Root Vegetable & Barley Soup with Bacon

If you store this for more than a day, the barley will absorb some of the liquid and you’ll need to thin it with a little water when you reheat it.

• 
  
  1 oz. dried porcini mushrooms
  
  


• 
  
  2 medium cloves garlic
  
  


• 
  
  Kosher salt
  
  


• 
  
  4 slices bacon, cut in half crosswise
  
  


• 
  
  2 medium red onions, chopped
  
  


• 
  
  2 small bay leaves
  
  


• 
  
  3/4 tsp. caraway seeds
  
  


• 
  
  1/2 tsp. dried thyme
  
  


• 
  
  Freshly ground black pepper
  
  


• 
  
  2 quarts lower-salt chicken broth
  
  


• 
  
  5 medium carrots, peeled and cut into small dice
  
  


• 
  
  2 medium purple-top turnips, peeled and cut into small dice
  
  


• 
  
  2 medium Yukon Gold potatoes, peeled and cut into small dice
  
  


• 
  
  3/4 cup pearl barley, picked over, rinsed, and drained
  
  


• 
  
  4 tsp. fresh lemon juice
  
  

In small bowl, soak the mushrooms in 1 cup boiling water for 20 minutes. Remove the mushrooms and pour the liquid through a fine strainer to remove any grit. Reserve the liquid. Rinse the mushrooms, chop them, and set aside.

Chop the garlic, sprinkle it with 3/4 tsp. salt, and then mash it to a paste with the side of a chef's knife. Set aside.

In a 6-quart (or larger) Dutch oven, cook the bacon over medium heat until crisp, about 8 minutes. Transfer to a paper-towel-lined plate, crumble when cool, and set aside.

Add the onions and 1 tsp. salt to the bacon fat and cook, stirring occasionally, until softened, 6 to 8 minutes. Stir in the garlic paste, bay leaves, caraway seeds, thyme, and 1/4 tsp. pepper and cook, stirring constantly, until fragrant, about 1 minute. Add the chopped mushrooms, mushroom liquid, chicken broth, carrots, turnips, potatoes, barley, and 1-1/2 cups water. Bring to a boil over high heat; skim any foam as necessary. Reduce the heat, cover, and simmer, stirring occasionally, until the barley and vegetables are tender, 20 to 25 minutes. Add the lemon juice, season with salt and pepper, and discard the bay leaves. Serve garnished with the bacon.

You can store leftovers in the refrigerator for up to 2 days.

Roasted Root Vegetables with Meyer Lemon

This versatile side dish is delicious with just about any kind of meat, poultry, or fish. For the vegetables to roast evenly together, the turnips, which cook more quickly than the carrots and parsnips, are cut slightly larger.

• 
  
  1 lb. carrots (about 5 medium), peeled, trimmed, cut crosswise into 3-inch lengths, then cut lengthwise into 1/2-inch-thick pieces
  
  


• 
  
  1 lb. parsnips (about 5 large), peeled, trimmed, cut crosswise into 3-inch lengths, then cut lengthwise into 1/2-inch-thick pieces, cores removed
  
  


• 
  
  1 lb. medium purple-top turnips (2 or 3), scrubbed, trimmed, and cut into 3/4-inch wedges
  
  


• 
  
  1 Meyer lemon, top and bottom ends trimmed, quartered lengthwise and sliced crosswise 1/8 inch thick, seeds removed
  
  


• 
  
  1/4 cup extra-virgin olive oil
  
  


• 
  
  1 Tbs. finely chopped fresh rosemary
  
  


• 
  
  2 tsp. minced fresh garlic
  
  


• 
  
  1/2 tsp. ground cumin
  
  


• 
  
  Kosher salt
  
  


• 
  
  Freshly ground black pepper
  
  

Position a rack in the center of the oven and heat the oven to 450°F. Line a large rimmed baking sheet with heavy-duty aluminum foil.

In a large bowl, combine the carrots, parsnips, turnips, lemon, oil, rosemary, garlic, cumin, 1 tsp. salt, and 1/2 tsp. pepper; toss to coat. Spread in an even layer on the baking sheet and roast, tossing once, until tender when pierced with a fork and golden-brown on the edges, 40 to 50 minutes.

Season to taste with salt and pepper and serve.

Roasted Turnips with Maple and Cardamom

For those who can’t imagine turkey without a side of mashed turnips, here’s a new take on the vegetable. An intriguing sauce laced with coriander and cardamom gives the dish surprising complexity.

• 
  
  3-1/2 lb. purple-top turnips, peeled and cut into 3/4-inch dice (10 cups)
  
  


• 
  
  3 Tbs. vegetable oil
  
  


• 
  
  Kosher salt
  
  


• 
  
  1 oz. (2 Tbs.) unsalted butter
  
  


• 
  
  3 Tbs. pure maple syrup
  
  


• 
  
  1/4 tsp. pure vanilla extract
  
  


• 
  
  Generous pinch crushed red pepper flakes
  
  


• 
  
  1/4 tsp. ground coriander
  
  


• 
  
  1/8 tsp. ground cardamom
  
  


• 
  
  1 tsp. fresh lemon juice
  
  


• 
  
  1 Tbs. finely chopped fresh cilantro (or a mix of parsley and mint)
  
  

Position racks in the top and bottom thirds of the oven and heat the oven to 475°F. Line two large, heavy-duty rimmed baking sheets with foil. In a mixing bowl, combine the turnips, oil, and 11/2 tsp. salt. Toss to coat well. Divide the turnips between the two pans and spread evenly in one layer. Roast for 20 minutes. With a large spatula, flip the turnips. Swap the pans’ positions and roast until tender and nicely browned on a few sides, 15 to 20 minutes. (The turnips on the lower rack may be done sooner than those on the upper rack.)

Meanwhile, melt the butter in a small saucepan over low heat. Whisk in the maple syrup, vanilla, and red pepper flakes, and then the coriander and cardamom, until the sauce is heated, 30 seconds. Remove the pan from the heat.

Transfer the turnips to a large mixing bowl. Gently reheat the sauce, if necessary, and stir in the lemon juice. With a heatproof spatula, toss the sauce with the turnips. Add half of the cilantro and salt to taste and toss again. Transfer to a warm serving dish and garnish with the remaining cilantro.