notes from the mexican kitchen
Taco Tuesday/

Taco Tuesday: Sriracha-Glazed Turnips to Blow Your Mind

TacoTuesdayLogo_blueLook, there’s no reason why this recipe should work. In fact, I can’t even justify why you should ever even put Sriracha-glazed turnips with blue cheese and bacon in a tortilla.

Except that—who knows why?—it’s just plain crave-able. Weird, but crave-able. And yes, you’re right, there’s nothing at all traditional about it.

But I’m here to tell you: Make. This. Dish

Coupled with the mild sweetness of the little white Japanese turnips, the Sriracha-agave glaze gives a distinct sweet heat unlike anything I’ve ever tasted.

Yeah, that’s good in and of itself, but why stop there? A dish this offbeat gladly welcomes more funk — why not, right?— so we’ve given it some crumbled blue cheese. And crispy bacon. Again: why not?

Quick tip: This dish is almost as good if you omit the bacon, which makes it a great option for those looking to eat lower on the food chain.



  • 2 tablespoons butter
  • 1 small red onion, sliced
  • 4slices thick-cut bacon
  • 12ounces turnips (preferably small Japanese turnips), peeled if you like and cut into 1-inch pieces
  • 2tablespoons Sriracha
  • 2tablespoons agave syrup (preferably raw or organic)
  • 1/4cup crumbled blue cheese
  • 2tablespoons roughly chopped parsley, plus leaves for garnish


Melt the butter in a very large (12-inch) skillet over medium-high heat. Add the onion and cook, stirring regularly, until richly caramelized, about 10 minutes.

In a large (10-inch) skillet over medium heat, cook the bacon, turning every once in a while, until browned and crispy, about 10 minutes. Drain on paper towels, then chop into small pieces.

Place turnips in a microwave-safe bowl, add 1 tablespoon of water and cover with plastic. Poke holes in plastic and microwave for 4 to 5 minutes at 100% until turnips are nearly tender.

Drain the turnips and add to the skillet the Sriracha and agave syrup. Cook until sauce is reduced and turnips are coated, about 2 minutes. Stir in blue cheese and parsley.

Scoop onto a serving plate and top with more parsley leaves.


  1. We love the Taco Tuesday offerings, especially since so many of them are vegetarian friendly – or can be made so with very little adjustment. My husband and I are working our way through the recipes and have been having a tasty time. Thank you, Rick!

    My husband came up with the following as we were making the chayote tacos a couple of Tuesdays ago:

    To the tune of On Top of Old Smoky…or We Kiss in the Shadows…

    “We cook with chayotes, tomatillos and cheese;
    We’ve six kinds of chiles,
    Make tortillas with ease.
    Our guru Rick Bayless
    Each Tuesday we cheer,
    When we make something fail-less
    For our tacos and beer…”

    Cheers and thanks!

Leave a Reply

Your email address will not be published. Required fields are marked *