Roasted Turnips, Potatoes, & Garlic with Harissa and Orange

“For last year’s words belong to last year’s language
And next year’s words await another voice.”
 T.S. Eliot, Four Quartets

brisket-in-red-wineHaving found a nice small piece of brisket in the freezer I asked a friend for her recipe for red wine braised brisket to test drive before making it for company using the extremely large brisket for 8 people.  I was impressed with the outcome and again, thanks Marcia my overnight marinated little brisket was perfect for a busy day on the road and when I got home at 3 ish it was ready to pop in the oven for a slow braise…dinner at six!

I made another new favorite and the adapted recipe is delicious, enough for 2-3 servings…link below with original recipe.


Yotam’s Roasted Turnips, Potatoes and Garlic

3 medium turnips, peeled and quartered
4 medium red potatoes, peeled and quartered
8-10 fat cloves of garlic separated and peeled
½ tsp sweet paprika
1 tsp caraway seeds
1½ tbsp rose Harissa (or normal Harissa) I was out so garlic chili paste was a decent substitute
Shaved skin of 1 orange
2 tbsp olive oil
a handful of watercress or arugula

For the dressing
2 tbsp orange juice
1 tbsp lemon juice
2 tsp fennel seeds, toasted and lightly crushed… I had my Italian sausage seasoning on hand s that went in since it had plenty of fennel seeds
3 tbsp olive oil

Heat the oven to 375º. Bring a large pan of salted water to a boil, add the turnips, potatoes and garlic, and boil for six minutes. Drain, refresh under cold water and pat dry.

Put the parboiled veggies in a large roasting tray or pan and mix with the paprika, caraway, Harissa, orange skin, oil and three-quarters of a teaspoon of salt. Roast for 40 minutes, turning every 15 minutes or so, until the vegetables are cooked through and have taken on some colour. Remove and set aside for 10 minutes, to cool slightly.

While the vegetables are roasting, make the dressing. Put the citrus juices in a small bowl with the fennel seeds and a quarter-teaspoon of salt, then slowly whisk in the oil until combined.

To serve, spread half the vegetables on a large platter and layer half the watercress on top. Repeat with the remaining vegetables and watercress, drizzle the dressing over the top and serve warm.