Ease of Preparation: Medium
Yield: Serves 4-6
Ingredients:
Granola:
- 3 cups (710 ml) rolled oats
- 1 cup (240 ml) slivered almonds
- 1 cup (240 ml) cashews
- ¼ cup (60 ml) brown sugar
- ¼ cup (60 ml) birch or maple syrup
- ¼ cup (60 ml) vegetable oil
- Salt
Glazed Turnips:
- Vegetable oil, for searing
- 4 small turnips, cut into wedges
- 1 cup (240 ml) vegetable stock
- ¼ cup (60 ml) cider vinegar, plus more to finish
- 2 tablespoons (30 ml) honey
- 1 teaspoon (5 ml) carraway seeds
- ¼ cup (60 ml) butter, cubed
- Salt
- ¼ cup (60 ml) dried currants
Method:
For the Granola:
Preheat oven to 250 F (120 C)
In a large bowl, combine the oats, almonds, cashews, and brown sugar. Toss to combine.
Pour the syrup and oil over the mixture. Season with salt, and fold everything together with a spatula.
Transfer the mixture onto a lightly greased sheet pan. Bake for 45 minutes, stirring every 15 minutes to achieve an even colour. Increase the heat to 350 F (175 C) and bake for an additional 10-15 minutes until the granola is golden brown.
Allow the granola to cool slightly, before transferring into a large bowl and mixing to break into large clusters. Set aside until needed.
For the Glazed Turnips:
In a cast-iron skillet set over medium-high, heat a drizzle of oil until shimmering. Add the turnips, cut side down in a single layer, and sear until nicely browned, 2-3 minutes.
Reduce the heat to medium, add the stock, then the vinegar, honey, carraway seeds, and butter. Season with salt and allow the liquid to come to a boil, then immediately reduce the heat to medium-low and simmer the turnips for 10-12 minutes while the liquid reduces to a glaze.
Add the dried currants and a drizzle of cider vinegar and roll everything around in the glaze to coat thoroughly.
Spoon the turnips, currants, and glaze onto a serving platter. Sprinkle Granola on and around the turnips. Serve immediately.
