Citrus-Glazed Turnips


Citrus-Glazed Turnips

Citrus-Glazed Turnips

An unexpected star among a predominantly seafood-rich menu, these sweet and tangy turnips are a bold testament to embracing the unexpected in dining experiences. Consider ordering the salmon dinner at a brick-oven pizza joint or indulging in an oatmeal cream pie at an oyster bar; such choices often yield delightful surprises.
This dish, birthed by Nicole Cabrera Mills, the chef de cuisine of Pêche Seafood Grill in New Orleans, celebrates the underappreciated turnip, offering citrus, chilies, and butter. —Eric Kim
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 4


  • 1 pound of turnips peeled and chopped into 1½-inch pieces (refer to Tip)
  • 2 tablespoons of olive oil
  • 1 teaspoon of kosher salt such as Diamond Crystal
  • 1 teaspoon of black pepper
  • 3 tablespoons of unsalted butter
  • 1 tablespoon of finely diced red onion
  • 1 tablespoon of thinly sliced jalapeño
  • 1 teaspoon of Gochugaru refer to Tip
  • ½ cup of fresh juice from Satsuma mandarins or any sweet oranges or tangerines
  • 1 tablespoon of fresh lemon juice
  • Chopped chives dill fronds, and flaky sea salt for garnish


  • Preheat the oven to 375 degrees.
  • In a mixing bowl, combine the turnips, olive oil, salt, and pepper, ensuring the turnips are coated. Arrange the turnips in a single layer on a parchment-lined baking sheet. Roast them in the preheated oven, rotating the pan halfway through, until the turnips are tender with a slight crunch in the centers and lightly golden on the bottoms, typically taking around 15 minutes.
  • In a skillet over medium heat, melt 1 tablespoon of butter. Add the red onion and sliced jalapeño, then cook, stirring frequently, until translucent, approximately 1 to 2 minutes. Add the roasted turnips and Gochugaru into the skillet, followed by the mandarin juice, lemon juice, and 2 tablespoons of butter. Increase the heat to high and bring the mixture to a simmer; cook, stirring occasionally, until the liquid has reduced by half, typically taking 5 to 7 minutes.
  • When ready to serve, garnish with chopped chives, dill, and a sprinkle of flaky sea salt.


You can use any variety of turnips for this recipe. While larger white turnips with purple hues may have tough skins that require peeling, smaller, thin-skinned hakurei turnips are sweet and do not need to be peeled.
Gochugaru, or red pepper powder, can be found in Korean or Asian supermarkets, many grocery stores, and online. It is available in different textures, ranging from fine powder to coarse flakes. For this recipe, we suggest using the coarse variety.