Turnip ideas?
I've recently received several turnips from a CSA Farm.. I love them raw, but would love some ideas for cooking with them. Ideas anyone? Thanks!
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11 Comments:
Mashed Turnips with Roasted Garlic! Enjoy!
Hillary
Chew on That
Chew on That at 5:33PM on 10/23/07
I do a mix of turnip and sweet potato fries. Easy, quick and tasty.
souldawg at 5:43PM on 10/23/07
Part of a mix of roasted vegetables, replacing some of the potatoes in a potato leek soup, steamed with butter and an herb...
try looking on epicurious.com for more ideas. I'm sure Gourmet and Bon Appetit have used plenty of turnips over the years.
ChristineB at 5:54PM on 10/23/07
Toss some diced turnips into an Indian keema recipe. They'll soften while the meat cooks...it's how my family makes it.
stumbler02 at 2:28AM on 10/24/07
These all sound like great ideas.... thank you so much! I'll have to give them a try.
Alm25 at 8:15AM on 10/24/07
Pureed turnips with butter and dill are wonderful, and I heartily recommend adding them to soup.
Christina at 9:47AM on 10/24/07
My preference is the yellow turnips (ruttabagas, I think?). I like to steam them until they are tender (about 20 minutes) and then mash them with butter and sour cream. Wonderful comfort food.
They also work well in gratins. Use your favorite potato gratin recipe and swap out about half the potatoes for peeled turnip.
Amandarama at 12:54PM on 10/24/07
Turnips roots roasted with rosemary, olive oil, salt and pepper - they come out deliciously sweet and tender.
I braise the greens with broth and red wine vinegar.
Recently I've run into an abundance of baby turnips with greens at my local farm stand. I roughly chop the roots (if they aren't really tiny ones) and the greens. Saute the roots about 10 minutes in fat, then add the greens, salt, and pepper and cook only until the greens are wilted. I like to use bacon grease for the fat - maybe not the healthiest choice, but, oh, it tastes so good!
ladyfunk25 at 3:32PM on 10/24/07
ladyfunk25 - the baby turnips one sounds absolutely wonderful. I love the greens sauteed... I'll have to try that one.
Thanks for all the ideas...these are great.
Alm25 at 5:33PM on 10/24/07
I always put them in my stew and pot roast if they're available.
Try using them in mashed potatoes along with parsnips, equal parts of each, or to taste.
Cook them with their greens in chicken broth and a couple of halved hot peppers. And, if you're not vegetarian, add some bacon, salt pork, ham or just some drippings.
LoCo at 3:15PM on 10/25/07
My favorite are the little white Japanese turnips now popular in US farmers markets. Very sweet w light earthy tone. First time, I sliced them thinly and braised them in chicken stock and butter w local chanterelles. :wub: Any mushroom is good w turnips, cream and a little aged cheese. Tonight I'm using them to make a gratin. Maybe w mushrooms or sunchokes or gorgonzola or combination thereof, using half and half. Deborah Madison got me to appreciate the most common rose-footed type in a simple puréed turnip soup that also calls for their greens. (The greens are good for you. Treat as you would other greens. I've blanched them w greens from beets and yam-sized radishes. Squeezed, chopped, sautéed, they're great to stuff pasta, in savory tortas...) Even as a kid I liked the bitterness of rutabagas. James Beard: chop mushrooms coarsley and cook them forever in butter until they shrivel up into dark little wrinkled nuggets. Mix into mashed rutabagas w plenty of butter and black pepper.
Eliz. at 3:08PM on 10/26/07