Ingredients
- 1 kg small turnips, peeled and quartered
- 45 ml Québec maple syrup
- 30 g butter, melted
- 120 ml vegetable stock
- 1/2 tsp salt
- 1/4 tsp white pepper
- 1 tbsp chopped chives
Method
- Heat the oven to 190 °C and place the turnips in a shallow baking dish.
- Toss them with butter, salt, and pepper; roast for 20 minutes.
- Stir the maple syrup into the stock and pour it around the turnips.
- Roast for 15–20 minutes more, basting once, until tender and lightly caramelized; garnish with chives.
Conversion and rationale
Original sweetener (classic version): 60 g brown sugar
Conversion used: Replace 60 g brown sugar with 45 ml maple syrup; reduce the classic 180 ml stock to 120 ml; roast at 190 °C instead of 205 °C.
Why Quebec maple syrup: Maple rounds out the peppery bite of turnips without making them dessert-like. The modest sweetness preserves the traditional glazed-root-vegetable style and uses a local ingredient.
General rule: 1 cup (250 ml) sugar ≈ 3/4 cup (180 ml) maple syrup; reduce liquids by 45–60 ml per cup of syrup and lower oven by 15 °C. Substitution calculator →