roasted turnips with maple and cardamom

INGREDIENTS:

 3½   lb. purple-top turnips,  peeled and cut into  

¾-inch dice (10 cups) 

3  Tbs. vegetable oil  Kosher salt 

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)

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METHOD:

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 1½ 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. 

Place the turnips :in 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

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