Ember-roasted turnips

Throughout most of Danish history, the turnip held a humble place as animal feed or as a flavouring in soups. We know that turnips were grown in the Vikings’ kitchen gardens. Turnips, cabbage, beans, peas and grain made up an important part of the Viking diet.

If you’re looking for a different kind of side dish, try baking turnips or other firm vegetables such as celeriac in the embers of a fire or barbecue. It’s simple, rustic and gives the vegetables a sweet, smoky flavour.

Procedure

Cook the turnips in the embers (not the flames) of a fire. Turn them regularly so they bake evenly on all sides.

The turnips will naturally turn black on the outside, but it’s only the soft inside you’ll eat. Let them bake for 45–90 minutes depending on size. Test them with a knife to see if they’re tender.

Slice the turnips, season with salt and perhaps some herbs, and serve with butter.

Ingredients

4 persons
  • 4 medium-sized turnips
  • Salt
  • Herbs such as thyme
  • Butter

Cook’s notes

You can also bake celeriac and other firm vegetables in the fire’s embers or in the glowing charcoal of a barbecue. They make a fine side dish for meat.