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I’ve developed recipes around turnips before for the blog. You can find one of them here. I return to turnips for a few reasons, they are in season all year (although they are yummiest in spring and fall), they are inexpensive, and they are sulfur-rich, which aids the body’s ability to detoxify. In this recipe I did something a little unusual, I decided to combine the earthy flavor of turnips with the sweetness of apples and the very faint woodsy flavor of lavender. The whole dish is accented with thyme and a tiny bit of garlic. It smells divine while it’s roasting!
Lavender Roasted Turnips & Apples
Prep time
Cook time
Total time
Author: Angie Alt
Serves: 4
Ingredients
- 4 turnips, ends trimmed, chopped
- 2 sweet apples, cut into wedges
- 2 tbsp solid cooking fat, melted
- ½ tsp lavender
- 1 cloves garlic, minced
- 1 tsp fresh minced thyme
- 1 tsp sea salt
Instructions
- Preheat oven to 425 degrees F.
- Line a baking sheet with parchment paper.
- Toss turnip, apple wedges, and seasonings in melted fat to coat evenly.
- Roast for 30 minutes.
Notes
If the lavender feels too strong, simply reduce to ¼ teaspoon.
This vegetable side dish would be great served with lamb chops or beef steaks.
This vegetable side dish would be great served with lamb chops or beef steaks.
14 comments
This recipe looks and sound appetizing. I love turnips and apples! Where can one purchase lavender? Is it sold in flake form, or dried leaves?
Patricia, you can find culinary lavender in the spice & herb section in the grocery store. Thanks for reading!
Hi Angie,
This looks amazing. I love the idea of using apples and sweet and sour.
I have a couple questions. You say to trim the ends of the turnip. Do you need to peel it? I haven’t worked with turnips yet. I have cooked with rutabaga which some people call turnip. I have a one that looks more like turnip and wondered if it would fit the recipe?
Thanks for sharing so many wonderful ideas and information.
Leslie
Leslie, I don’t peel the turnip (unless it is a really tough one), but I would peel a rutabaga, which I think would work great here. Thanks for reading!
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It sounds like a lovely recipe, I can’t wait to try it! What would be the best cooking fat for this recipe in terms of taste? Coconut oil perhaps?
Great recipe. You don’t say how many turnips to use. Based on the picture, I’m assuming twice as many turnips as apples. Is that right?
How many turnips? Or how much by weight?
Oh my goodness! Great catch Sara! It’s 4 turnips!
I decided to try the recipe with the coconut oil and it worked great so I never tried it with any other oil! I melt the oil first, add the garlic, let it sit while I chop and then coat everything and add the herbs. So yummy! Thank you for sharing this wonderful side dish!
So glad you loved it Elsa!
Instead of using the plant itself. Lavendar, could I use the essential oil lavendar instead?