Ginger Honey glazed Navet Steaks with Orange Juice and Rosemary
by meike peters
When I saw these beautiful yellow turnips, also known as Navet, at the store, I had to buy them although I wasn’t really sure what to cook with them. They are related to beetroot but taste more like rutabaga. After 1 or 2 days of looking at them I found my inspiration, thick Navet steaks fried in butter with ginger, honey, orange juice and rosemary. I made a similar recipe with rutabaga in December and the combination of turnip and ginger is one that I like a lot.
This time, I wanted to add a few more aromas, the sweetness of honey, the fruity sourness of orange juice and some woody rosemary, all this combined in the buttery juices of my yellow turnip. The result left me speechless! I couldn’t get enough of this sauce, so thick, sweet, spicy and sour, simply amazing, and the Navet steaks covered in this sticky glaze combined perfectly with all the different flavours.
Ginger Honey glazed Navet Roots with Orange Juice and Rosemary
For a lunch or side dish for 2 you need
yellow turnip, cut into thick steaks, 2
(you can also use rutabaga)
ginger, grated, a thumbnail sized piece
honey, 1 teaspoon
orange juice for deglazing
rosemary, chopped, 2 tablespoons
butter 3 tablespoons
salt and black pepper
In a large pan, heat the butter together with the honey and ginger, add the turnip and season with salt and pepper. On medium heat, fry for 2-3 minutes on each side until golden brown. Deglaze with a splash of orange juice, let it cook for 1-2 minutes and sprinkle with rosemary.
i know nothing about this yellow turnip. i will wait to pin or bookmark or evernote. i am going to have a serious discussion with google then hunt this mysterious turnip down like a dog looking for a lost bone. you have pushed my food geek sensibilities into overdrive, meike, and i love it. project navet, begins.
I don’t always find them here either, the organic shop has them sometimes – but they are good!! 🙂
[…] got really hooked on the roots and syrup combination in the past week. It all started with my ginger honey glazed Navet, yellow turnip fried as vegetarian steaks followed by caramelised maple parsnip with goat […]
must try! (if i ever find those turnips here in Italy). ale the best!
Navet tastes delicious, I was impressed! You could also use rutabaga, they just need to cook a bit longer. Meike xx
[…] enjoyed my Monday’s Ginger Honey Navet Steaks so much, their sweet, syrupy juices were delicious, that I thought about other combinations of […]
That sounds delicious…have never seen nor heard of navet roots. Rutabagas are one of my favorite vegetables. I will try them with a little grated ginger, but in the meantime will look for navet roots.
It’s the first time that I’ve seen them, at an organic shop, they look beautiful (you can see them in the top photo). The sauce was divine, the honey, ginger, orange juice and rosemary combined in the butter to a sticky glaze, I was really impressed. It should work with rutabaga steaks as well, they might need a bit longer, or you cut them into smaller cubes. Have a nice day, Meike xx