Originally Posted by
lancebanyon
Cinnamon seems to make everything taste better. I was served a piece of ham on a charcuterie plate recently that tasted of cinnamon (jambon a la cannelle). Great unexpected combination.
For ham, the sauce I make is brown sugar, good quality mustard, cinnamon, cloves and frozen OJ concentrate.
Originally Posted by
lancebanyon
Back on topic, I would never have thought about preparing turnips with cinnamon, nor is it an idea that would have ever seen the light of my day at my dinner table growing up. Sounds great though and I just may give it a try.
Peel 'em, quarter 'em, 350F for about 45 minutes, or however long the rest of whatever is in the oven takes. Depending on your dinner guests' palate, maybe a little butter and brown sugar on them, sugar really optional.