Turnip for the Books: Maple-Mustard Skillet Hash

Grab this

• 600 g turnips, peeled and cut into 2 cm cubes
• 1 can (398 ml) chickpeas, drained, rinsed and patted dry
• 1 medium red onion, cut into thick wedges
• 2 tablespoons olive oil, divided
• 1 1/2 tablespoons pure maple syrup
• 1 1/2 tablespoons Dijon mustard
• 1 teaspoon chopped fresh rosemary
• 1/2 teaspoon fine salt
• 1/4 teaspoon black pepper
• 1 teaspoon finely grated lemon zest
• 1 tablespoon fresh lemon juice

Do this

1. Place the turnip cubes in a saucepan, cover with water and bring to a boil. Simmer for 6 to 8 minutes, until just tender at the edges but still firm in the centre; drain very well.
2. Whisk the maple syrup, mustard, rosemary, salt, pepper, lemon zest and lemon juice together in a small bowl.
3. Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add the onion and cook for 5 minutes, turning occasionally, until browned at the edges. Transfer it to a plate.
4. Add the remaining oil, drained turnips and dry chickpeas to the skillet. Cook for 10 to 12 minutes, turning every few minutes, until the turnips are golden and the chickpeas are crisp in spots.
5. Return the onion to the pan. Pour in the maple-mustard mixture and toss for 1 to 2 minutes, until everything is lightly glazed.
6. Taste for seasoning and serve hot as a side dish or over greens for a simple lunch.