What do turnips go with?
I have never tried turnips. I feel like I should. My current plan is to roast some with other as-yet unnamed root vegetables.
Is this a good idea? What do turnips taste like? What do they go with? (And while we're at it, what about parsnips?)
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16 Comments:
I use them in soups. Caldo gallego is a good option. I think a recipe for that has been posted on SE before...
I've never tried them on their own though. I'd be interested to find out what they're like.
gingercookiewithlime at 11:27PM on 10/11/09
They remind me of rutabagas. A little like cabbage. Parsnips are similar. And celery root is sort of the same, but milder, I think.
Mashed turnips an potatoes are supposed to be good, but I've never done that.
One of the farmers at the market this year had sweet turnips that were amazing raw. Sort of like radishes, but not as pungent, and more sweet. They were good cooked, but I actually liked them better raw.
dbcurrie at 11:40PM on 10/11/09
To me, parsnips always taste sweet, similar to a carrot but more fragrant and floral. And yeah, turnips sort of taste to me like a cross between a cabbage and a radish.
They are both absolutely delicious roasted. My favorite thing is to swathe root veg in a bit of harissa and melted butter, and blast 'em rather hot (like 450F), until they get soft with dark brown crunchy spots. Then, I toss in some fresh chopped herb like parsley or dill. It's delicious.
BangieB at 11:57PM on 10/11/09
Thank you for posting this question! I too have never tried either one and always wondered what they tasted like and how to go about cooking them.
yankeesgal at 12:06AM on 10/12/09
My mom uses turnips and parsnip in her chicken soup - root veggies make good soup components.
Chew on That at 12:15AM on 10/12/09
I think the plan to roast some up and eat away is a good one. it'll give you a good idea of what the turnip is all about.
turnips go fantastic with potatoes. Mashed, gratin, roasted, or whatever. I like turnips but can't remember honestly when I've had just a turnip. usually I add them to my mashed taters.
phenoderr at 2:19AM on 10/12/09
They also work well peeled and sliced thinly in au gratin recipes with potatoes. I've had good luck introducing them to people that way (I'd imagine the cream and cheese help!).
Amandarama at 9:05AM on 10/12/09
In order to get anyone in this house to eat turnips, rutabagas or parsnips, I have to disguise them in something else. I usually throw them into my beef-vegetable soup or cook them with potatoes and mash them with butter, half-and-half and salt and pepper.
If it's just me, I'll quarter a turnip and rutabaga and cut up a couple of carrots and wrap them in foil with a couple of pats of butter and a sprinkle of Kosher salt, then roast them at 400 degrees for about half an hour.
Most of the time, root vegetables are sweet after roasting, but sometimes you'll find one that is a little sharp or a little bitter.
betteirene at 11:32AM on 10/12/09
i mash them with carrots or throw them in with a roast.
dearrie at 11:45AM on 10/12/09
Turnips, roasted with carrots, onions, potatoes, etc. are delicious ~ I use good olive oil, salt and pepper and fresh, smashed garlic cloves and a 350 degree oven, for about an hour. They're also great thrown around a roast and picking up all those meat juices.
Parsnips are a delicious winter veg. When roasted, they're sweet and nutty. Julia's recipe for parsnips is fabulous. First pre-cooked in salted water until tender, drained and then mashed in same pan, with the addition of butter, heavy cream, S&P and a little fresh nutmeg and cooked over low heat. Even my parsnip-hating sister loves them this way.
Oh, Julia also used the twice cooked parsnips to fill zucchini boats. Fabulous!
duncan1205 at 12:27PM on 10/12/09
I usually roast them, sometimes vegetables only, other times tossed in with a chicken or roast, other root vegetables and onions, letting them caramelize in the pan juices.
They are terrific in a gratin or mashed too.
CJ McD at 12:31PM on 10/12/09
Parsnips have a firm texture with a carroty-potato flavor.
Turnips have a very mild radishy-cabbage-rutabaga-ish flavor. Grate them and use in a cole-slaw style dish.
Both are great roasted or saute'-braised, then drizzled with a little cream.
CJ McD at 12:41PM on 10/12/09
Don't forget out the turnip greens. They are great cooked like beet greens, spinach, kale, etc.
CJ McD at 12:43PM on 10/12/09
We have turnips every holiday or special meal - oh wait, there are turnips and rutabaga and I always interchange them. Do you mean the small white vegetable with a pink tinge at the bottom and looks like an over grown radish in shape? If so, then I guess I am referring to rutabaga, the larger, purple-ish, veggie that is usually waxed and stronger in flavour.
So, on to parsnips. They are tremendous and a big hit at our house, even with the little kids. We parboil them and set them to roast amongst the meat we are roasting - beef, pork, chicken. Yummy.
Also we use up leftover mashed potatoes, mashed up carrots, turnip, parsnip and cabbage, all toether with a little milk, butter, S & P to fry up with some oil - we call it "bubble and squeak" because of the noise it makes in the frying pan. Delicious!!
bareneed at 1:06PM on 10/12/09
i usually just eat my turnips raw, sliced thin and sprinkled w/ a little salt. I just haven't gotten myself to like them cooked.
Alm25 at 1:12PM on 10/12/09
At holidays, we always have mashed turnips, with lots of butter and some cinnamon. It's actually one of my favorite parts of the meal.
eeels at 3:47PM on 10/12/09