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Categories:
pomegranate arils shallots cider vinegar sugar tomato paste salt olive oil cornmeal Parmesan cheese garlic salt
Viewed: 30 - Published at: 7 years agoIngredients
- 3/4 cup pomegranate arils
- 1/4 cup chopped shallots
- 2 tablespoons cider vinegar
- 3 tablespoons sugar
- 1 teaspoon tomato paste
- 1/8 teaspoon salt
- 4 turnips, peeled
- 2 tablespoons olive oil
- 2 tablespoons cornmeal
- 2 tablespoons grated Parmesan cheese
- 1/4 teaspoon garlic salt
Method
- Place 2 baking sheets in oven. Preheat oven to 450°. Combine pomegranate arils, shallots, and vinegar in a mini food processor; process until blended. Strain through a sieve into a saucepan; discard solids. Stir in sugar, tomato paste, and salt. Simmer 10 minutes. Cut turnips into 1/2-inch matchsticks; toss with olive oil. Toss with cornmeal, Parmesan cheese, and garlic salt; divide turnip mixture between preheated pans. Bake at 450° for 15 minutes. Turn turnips over; rotate pans. Bake 8 minutes or until browned.
