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Roasted Baby Turnips with Bacon, Pine Nuts and Currants
Roasted baby turnips may feel humble, but when paired with crispy bacon, toasted pine nuts, and sweet, plump currants, they become a dish that’s rich, savory, and full of seasonal charm. The turnips roast to tender perfection, while the wine-soaked currants add bursts of sweetness and depth. A sprinkle of fresh thyme ties everything together, creating a dish that is rustic yet refined, hearty yet approachable. Serve it alongside a glass of Pinot Noir, and each bite and sip becomes a celebration of fall flavors, simple ingredients, and thoughtful cooking.
Why Baby Turnips Deserve the Spotlight
Baby turnips rarely get top billing, but a quick roast brings out their best qualities in a way that feels both familiar and a little unexpected. In the oven, they soften and take on a gentle sweetness, with golden, caramelized edges that add depth without heaviness. Their mild, slightly earthy character makes them especially versatile, acting as a neutral base that welcomes richer flavors.
Paired with smoky bacon, butter, and fresh thyme, the turnips absorb savory notes while still keeping their own identity on the plate. The result is a dish that feels balanced and thoughtful, where each component has space to shine and the turnips finally get the attention they deserve.
Roasted Baby Turnips with Bacon, Pine Nuts and Currants
Ingredients
- ¼ C. red wine, such as Matanzas Creek Pinot Noir
- ¼ C. dried currants
- 4 bacon slices, diced small
- 2 lbs. baby turnips, peeled and cut into small wedges
- ¼ C. toasted pine nuts
- 1 Tbsp. butter
- 2 Tbsp. thyme leaves
- Kosher salt
Instructions
Preparation:
- Heat the wine over high heat until it comes to a boil. Pour over the dried currants and reserve at room temperature.
- Preheat the oven to 400° F.
- Place a large sauté pan or short sided braising pan over medium heat. Add the bacon and cook until the fat renders out and the bacon browns slightly.
- Using a slotted spoon, remove the bacon, leaving the fat in the pan. Reserve the bacon in a bowl. Turn the heat to high and add the turnips. Stir in the butter and transfer the pan to the pre-heated oven. Cook for 15 to 20 minutes, or until the turnips cook through and become tender.
- Once the roasted turnips are cooked, return the pan to the stove over high heat. Add the currants and wine, along with the pine nuts and thyme leaves. Heat until the liquid reduces and glazes the turnips. Season with salt and enjoy.
A Wine Pairing That Brings It All Together
This dish is rich, savory, and layered, which makes it a natural match for the style of wines Matanzas Creek is known for. A Pinot Noir works especially well here, offering bright acidity and supple texture that cut through the bacon’s richness while picking up on the earthy notes of the roasted turnips and thyme. The wine’s red fruit character plays nicely with the subtle sweetness of the currants, keeping each bite feeling balanced rather than heavy.
Beyond Pinot Noir, the broader Matanzas Creek portfolio offers plenty of options to explore alongside dishes like this, including expressive whites and structured reds that pair beautifully with seasonal vegetables and hearty flavors. It is an easy reminder that thoughtfully made wines can turn even a simple side dish into a more complete, satisfying experience at the table.
