'turnips' on Serious Eats

Bánh Mì with Pickled Japanese Turnips from 'Little Jars, Big Flavors'

For this bánh mì adaptation in Southern Living's Little Jars, Big Flavors, the traditional mix of shredded pickled carrot and daikon is swapped out for pickled turnips with shiso. On the sandwich, the small pieces of spicy, lemony turnips contrast delightfully with the soy-slicked pork cutlets and rich liverwurst mayonnaise, adding brightness and a bit of crunch. More

Bánh Mì with Pickled Japanese Turnips from 'Little Jars, Big Flavors'

For this bánh mì adaptation in Southern Living's Little Jars, Big Flavors, the traditional mix of shredded pickled carrot and daikon is swapped out for pickled turnips with shiso. On the sandwich, the small pieces of spicy, lemony turnips contrast delightfully with the soy-slicked pork cutlets and rich liverwurst mayonnaise, adding brightness and a bit of crunch. More

Pickled Japanese Turnips with Shiso from 'Little Jars, Big Flavors'

Pickles are usually the easiest thing to put up, and the vinegar-ed recipes in Southern Living's Little Jars, Big Flavors, fall in line. Most of the pickles are simple, familiar choices like dills, bread and butters, and pickled green beans. This pickled turnip with shiso, however, stood out from the rest. Shiso is not ordinarily seen in American pickle recipes, especially from the dill- and mustard-focused South. Still, the lemony leaf makes plenty of sense in these Japanese-esque white wedges. More

The Art of Eating's Turnip Gratin 

The gratin has the ability to elevate even the most humble of vegetables, even the oft overlooked turnip. This Turnip Gratin from Edward Behr's The Art of Eating Cookbook smothers sweet, thinly sliced turnips in a very special béchamel. Instead of the standard that's always rich but often a little bland, this version calls for a slow cooked béchamel that's infused with onion, clove, bay leaf, and ham. More

Cook the Book: Cucumber and Turnip Salad with Yuzu

Thinly sliced cucumber and turnips are massaged with salt to eliminate some of their moisture, then dressed with a mix of yuzu zest and juice for a bright, citrusy pickle that retains its crispness beautifully. This salad acts as equal parts vegetable, condiment, and palate cleanser making it a wonderful bento companion for any of the Japanese-inspired proteins in The Just Bento Cookbook. More

Cook the Book: Asian Fried Turnip Paste

Asian Fried Turnip Paste might just be the most unappealing recipe title ever. Turnips? (Those pale root vegetables that have never won me over?) And paste, more of a minty glue substitute than a food. Honestly, it sounded horrible until I looked at the photo accompanying the recipe—a beautiful plate of perfectly fried turnip cakes garnished with fresh cilantro leaves and finished with soy sauce. More

Cook the Book: Moroccan-Style Braised Vegetables

I made these Moroccan-Style Braised Vegetables from In The Green Kitchen by Alice Waters as something of a detox dinner after an intense week of restaurant meals. I was looking for a dish that wouldn't leave me with the food hangover I had been suffering from after all those great albeit meat-heavy meals. The stew is flavored with Moroccan spices that are warming, spicy, and deeply-flavored—and you won't even miss the meat or dairy. More

In Season: Turnips

[Flickr: Esteban Cavrico] In season from October through March, turnips are a root vegetable characterized by a white spherical shape, a crowning blush of purple, and a leafy green stem. First cultivated in prehistoric times, turnips gained popularity during the Middle Ages as a main vegetable for the poor. Turnip recipes, tips, and ideas, after the jump.... More

Irish Carve Turnips Instead of Pumpkins

Carved turnip with vision troubles. Photograph from soozums on Flickr My Irish kin have some interesting Halloween customs, including turnip-o-lanterns. The jack-o-lantern creation story actually starts with a turnip in Ireland during the 18th century. A blacksmith named Jack dropped a coal ember into a gouged-out turnip, and so it began. When Irish immigrants arrived in America, they substituted turnips with pumpkins—much plumper, and thus, better carving potential.... More

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