Caramelized turnips and shallots
4 servings
30 minutes
Caramelized turnips and shallots are an elegant dish of French cuisine where simple vegetables transform into something special. Roasted turnips gain softness and delicate sweetness, while shallots take on a rich caramel hue. Their flavor is complemented by a glaze of red wine vinegar, thyme, and bay leaves that adds a light tang and exquisite depth. This dish is perfect as a side for meat or poultry and can also serve as a light standalone appetizer. The French appreciate it for its balance of sweet and sour and the play of textures—from soft roasted turnips to silky sauce. Its simplicity makes it accessible even for those just discovering the world of fine dining.
1
Clean the turnip and cut it into medium pieces. Peel the shallot.
- White turnip: 800 g
- Yellow turnip (swede): 800 g
- Shallot: 10 pieces
2
Preheat the oven to 200 degrees.
3
Place the vegetables on a baking sheet, drizzle with olive oil, season with salt and pepper, mix, and spread in a single layer. Bake in the oven for about 35 minutes until tender and golden.
- Extra virgin olive oil: 2.5 tablespoons
- Coarse salt: to taste
- Freshly ground black pepper: to taste
4
In a saucepan, mix vinegar, bay leaves, and thyme. Bring to a boil and reduce by about half, around 10 minutes. Add sugar and 0.5 teaspoons of salt. Stir, add butter, and cook over medium heat until glazed, about 10 minutes. Remove thyme and bay leaves.
- Red wine vinegar: 0.8 glass
- Bay leaf: 2 pieces
- Fresh thyme: 6 stems
- Brown sugar: 0.3 glass
- Butter: 3 tablespoons
5
Pour the sauce over the vegetables and mix. Serve immediately.