Turnips

Young turnips are sweet and tender and can be eaten raw, grated into salads, or lightly sautéed.  Try out your own combination of partners from the list below!

Complementary Partners for Turnips:
Basil, Chives, Cilantro, Lovage, Caraway, Dill, Marjoram, Oregano, Parsley, Rosemary, Allspice, Mustard, Pepper, Rosemary, Thyme, Honey, Lemon Juice, Orange Juice, Sesame Oil, Soy Sauce or Tamari, Vinegar, Butter, Cream Cheese, Feta Cheese, Cucumbers, Onions, Scallions, Sugar Snap Peas

Recipe List:
Turnip and Turnip Greens Soup
Carrot Turnip Fluff
Turnip and Potato Patties
Roasted Root Vegetable Medley
Apple Turnip Mashed Potatoes
Young Turnip Salad with Apples and Lemon Dressing
Julienned Turnips with Savory
Turnip and Potato Cakes
Spring Turnips, Garlic, and New Potatoes
Sweet Turnips with Honey and Cilantro
Turnip and Kohlrabi Gratin Gourmet
Glazed Hakurei Turnips
Turnip and Potato Puree
Turnip Galette
Lebanese Pickled Turnips
Curried Turnips


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Turnip and Turnip Greens Soup

From Chez Panisse Vegetables by Alice Waters

Ingredients:
1 yellow onion
1 clove garlic
1 Tbsp olive oil
1 Tbsp unsalted butter
2 bunches young turnips with greens
1 bay leaf
1/2 tsp chopped thyme leaves
1 small piece prosciutto or bacon
8 cups rich chicken stock
Salt and pepper
Reggiano Parmesan cheese

Directions:
1. Peel and slice the onion and garlic thin. Put in a nonreactive pot with the olive oil and butter and 1 Tbsp water and stew, covered, until they are soft and translucent. Trim off the stems and greens from the turnips and reserve the greens. If the turnips are very young and tender, it is unnecessary to peel them. Trim off their roots, slice the turnips thin and add them to the pot. Stew them for a few minutes, until they begin to soften. Add the bay leaf, thyme, prosciutto or bacon, chicken stock, and salt and pepper. Cover and simmer over low heat for about 1/2 hour.

2. Wash the turnip greens and cut them into 1/2-inch wide strips and stir them into the soup. Simmer the soup for another 10 minutes or so, until the greens are soft and tender. Garnish the soup with a few curls of shaved parmesan.

Note: Vegetable stock can be substituted and prosciutto or bacon omitted for a meatless version.

Also, you may want to halve the recipe to match the turnip bunch size.

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Carrot Turnip Fluff

Submitted by apprentice Cheryl Kastanowski

Ingredients:
1 lb. carrots, peeled and sliced
1 lg. turnip, peeled and diced
2/3 c. lowfat milk
1 tbsp. butter
1/4 tsp. ground ginger
Salt and white pepper to taste
Shredded carrots
Dash of red pepper (optional)

Directions:
Cook carrots and turnips in boiling salted water for 10 minutes. Drain. Place in blender or food processor while slowly adding milk. Blend in butter, salt and white pepper. Blend until pureed.

Reheat. Transfer to serving dish. Garnish with shredded carrots and dash of red pepper.

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Turnip and Potato Patties

Submitted by apprentice Cheryl Kastanowski

Ingredients:
1/2 pound turnips, peeled and cut into 1/4-inch cubes (about 1 1/3 cups)
6 oz potato, peeled and cut into 1/2-inch cubes (about 1 cup)
2 1/2 Tbsp thinly sliced scallion greens
1 egg, beaten lightly
1/4 cup all-purpose flour
Grapeseed oil, peanut oil, or canola oil (high smoke point vegetable oils)
Salt and pepper

Directions:
1. In a large saucepan of boiling salted water, cook the turnip and potato cubes for 15 to 17 minutes, until they are tender, and drain them. In a bowl, mash them with a fork and stir in the scallions, the egg, flour, and salt and pepper to taste.

2. Coat the bottom of a large, heavy bottomed skillet with about 1/4-inch of the oil. Heat the pan on medium high heat until the surface of the oil begins to shimmer, but not smoke. Spoon 1/4-cup mounds of the turnip potato batter into the pan, flattening them into 1/2-inch thick patties with the back of a spatula. Fry the patties until they are golden, turning them once, about 4 minutes on each side. Transfer the patties to paper towels to drain off excess oil.

Makes 6 patties.

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Roasted Root Vegetable Medley

From Food Network

Ingredients:
8 to 12 slender carrots, peeled and trimmed
8 to 12 baby turnips, peeled
6 to 8 fingerling potatoes, scrubbed and cut lengthwise in halves
1 or 2 large parsnips, peeled, trimmed, and cut diagonally into 1-inch-thick slices
1 or 2 medium onions, trimmed, peeled and halved, each 1/2 cut into quarters
1 or 2 large beets, peeled and cut into thick wedges
1 or 2 kohlrabi bulbs, peeled and cut into thick wedges
1 celery root, trimmed and halved, halves cut crosswise into 1-inch-thick slices
1 whole head garlic, separated into cloves, unpeeled
2 or 3 sprigs fresh rosemary, sage, or thyme
Salt
Freshly ground black pepper
Extra-virgin olive oil

Directions:
Preheat the oven to 400 degrees F.

Put all the vegetables and the herb sprigs in a large baking dish. Season well with salt and black pepper, drizzle generously with olive oil, and toss them with your hands to coat them evenly.

Put the baking dish in the preheated oven and cook, stirring the vegetables occasionally, until they are tender and golden brown, about 45 minutes. Serve the vegetables from their baking dish or transfer them to a platter to accompany a roasted main course.

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Apple Turnip Mashed Potatoes

Adapted from Southern Living and posted here.

Ingredients:
1 pound turnips, peeled/cut into 1 inch pieces
1 pound potatoes, peeled/cut in 1 inch pieces
2 medium Golden Delicious apples, peeled and cut into 1 inch pieces
1 tablespoon olive oil
3 cloves garlic, minced or pressed
1/2 teaspoon dried thyme
1/2-3/4 cup buttermilk (or sour milk)
2 tablespoon softened butter
2 tablespoons (about 3 slices) of crumbled bacon (I used real bacon bits)
Salt and pepper

Directions:
Cover the turnips and potatoes with salted water and bring to a boil. Cook for 15 to 20 minutes, or until tender.

Meanwhile heat the olive oil in a large saute pan and add the chopped apples and garlic. Saute until tender and fragrant.

Drain the potatoes and turnips and pour them into a large bowl. Add the butter and apple mixture and begin gently mashing. Slowly add the buttermilk until you have the right consistency.

Stir in the bacon, thyme and use salt and pepper to taste.

Serve immediately. These warm up well, so alternatively you can make them ahead and microwave them before serving.

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Young Turnip Salad with Apples and Lemon Dressing

From Farmer John’s Cookbook

Ingredients:
1 cup peeled and grated raw young turnips (about 2 medium turnips)
1 cup peeled and grated tart apples (about 2 large apple)
1/2 cup finely chopped fresh parsley
3 Tbsp fresh lemon juice
1 Tbsp vegetable oil
Salt
Freshly ground black pepper

Directions:
Toss the turnips, apples, parsley, lemon juice, and vegetable oil in a large bowl.  Season with salt and pepper to taste.  Cover and refrigerate for 1 hour.  Makes about 2 cups.

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Julienned Turnips with Savory

From Vegetarian Cooking for Everyone

Ingredients:
1 1/2-2 pounds turnips, peeled and julienned
Salt and freshly ground pepper
1 Tbsp butter
1 Tbsp olive or canola oil
1 tsp finely minced savory or 1/2 t dried
1 Tbsp chopped parsley

Directions:
Sprinkle the turnips lightly with salt and set aside in a colander for 30 minutes.  Squeeze out the excess moisture.  Warm the butter and oil in a skillet over medium heat.  Add the turnips and savory.  Cook gently, stirring occasionally, until tender, 12-15 minutes.  Add the parsley, taste for salt, season with pepper, and toss again before serving.

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Turnip and Potato Cakes

From marthastewart.com

Ingredients:
1 pound russet potatoes (about 2 medium)
1/2 pound white turnips (about 1 large)
1/4 cup olive oil
1 teaspoon coarse salt
1/4 teaspoon ground pepper

Directions:
Coarsely grate (with a box grater or a food processor fitted with the grater attachment) potatoes and turnips, all scrubbed and trimmed. Squeeze to remove as much moisture as possible; transfer vegetables to a medium bowl. Toss with coarse salt and ground pepper.

Heat olive oil in a large skillet over medium heat. Form potato mixture into four tightly packed patties; place in skillet, flattening gently with a spatula to a 3/4-inch thickness. Cook patties, turning once, until browned and cooked through, about 10 minutes per side (reduce heat if patties start to brown too quickly, and add more oil to skillet if necessary). Transfer to paper towels; sprinkle with salt.

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Spring Turnips, Garlic, and New Potatoes

Ingredients:
2 pounds small turnips, peeled and quartered
1 pound new potatoes (Yellow Finns, red-skins, White Rose, Desiree, or others), peeled and cut in to 1-inch chunks
6 quarts boiling salted water
1-2 cups chicken or vegetable broth
20 cloves garlic, peeled but not crushed
Pinch freshly ground nutmeg
Salt and freshly ground pepper to taste
1 tablespoon unsalted butter

Directions:
Boil turnips and potatoes 8 minutes and drain. Turn into a 12-inch saute pan, adding the garlic, 1 cup broth, nutmeg, and a little salt and pepper. Cover and cook at a very slow bubble over medium low heat, adding more broth if sticking is a problem. After about 25 minutes, when garlic is soft, cook off any excess broth, puree mixture with butter, and taste for seasoning. Puree can be reheated in a bowl set over a pot of boiling water. Serve hot.

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Sweet Turnips with Honey and Cilantro

Ingredients:
3 medium sweet turnips, cut in bite sized pieces
2 tablespoons oil
Cayenne pepper to taste
1 tablespoon honey
2 tablespoons chopped cilantro

Directions:
Preheat grill. Combine turnips, oil, and cayenne pepper. Tear a sheet of heavy duty wide aluminum foil about 4 feet long. Double foil, spray one side with non stick cooking spray. Pour turnips on top of foil. Place on grill over medium low heat for 25 minutes, turning once. Remove turnips from foil, drizzle with honey and sprinkle with cilantro.

Variation: Cook turnips in oiled cast iron skillet instead of the grill over medium heat for 8-10 minutes or until turnips are tender.

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Turnip & Kohlrabi Gratin Gourmet

By Holly Smith, Café Juanita

Pan-roasting gives these paper-thin slices of turnip—a study in richness and lightness—a delicate sweetness.

Active Time: 20 min, Total Time: 1 hr

Ingredients:
2 tablespoons unsalted butter
1 pound medium turnips (about 2 large), trimmed and left unpeeled
1 pound Kohlrabi (about 2)
1 tablespoon chopped thyme
1/2 tablespoon chopped savory
1 1/2 teaspoons kosher salt
Rounded 1/8 teaspoon cayenne
1 cup heavy cream
1 cup grated Parmigiano-Reggiano (use a Microplane)
Equipment: an adjustable-blade slicer

Directions:
Preheat oven to 450°F with rack in middle.

Melt butter in an ovenproof 12-inch heavy skillet, then cool.

Slice turnips paper-thin with slicer, then arrange one third of slices, overlapping tightly, in skillet, keeping remaining slices covered with dampened paper towels. Sprinkle with about a third of thyme, savory, kosher salt, and cayenne. Make 2 more layers.

Cook, covered, over medium heat until underside is browned, about 10 minutes. Add cream and cook, covered, until center is tender, 20 to 25 minutes.

Sprinkle evenly with cheese, then bake, uncovered, until golden and bubbling, 10 to 15 minutes. Let stand 5 minutes before serving.

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Glazed Hakurei Turnips

Bring out the flavor in these most delicate and delicious Japanese turnips.

Ingredients:
1 bunch hakurei turnips,, trimmed, and quartered, greens reserved
1/4 cup (1/2 stick) unsalted butter
3 tablespoons sugar
Kosher salt

Directions:
Place turnips in a large skillet; add water to cover turnips halfway. Add butter, sugar, and a large pinch of salt; bring to a boil. Cook, stirring occasionally, until liquid is syrupy and turnips are tender, about 15 minutes. (If turnips are tender before liquid has reduced, use a slotted spoon to transfer turnips to a plate and reduce liquid until syrupy. Return turnips to pan and stir to coat well.) DO AHEAD: Can be made 4 hours ahead. Let stand at room temperature. Rewarm before continuing.

Add turnip greens to skillet and cook over medium heat, stirring occasionally, until just wilted, 2–3 minutes. Season with salt.

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Turnip and Potato Puree

Ingredients:
4 medium turnips, trimmed,
peeled, and halved
2 russet potatoes, peeled
and halved
4 tbsp. butter
Salt
Chopped chives

Directions:
1. Boil turnips and potatoes in a pot of salted water over medium heat until soft, 35–40 minutes.
2. Drain, return vegetables to pot, and cook, stirring, until moisture evaporates, 4–6 minutes. Stir in butter and salt to taste. Garnish with chopped chives.

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Turnip Galette

A tasty, turnip-y take on the traditional French potato cake.

Ingredients:
Butter
15 medium turnips, trimmed and peeled
Salt and freshly ground
Black pepper

Directions:
1. Preheat oven to 375º. Generously butter a 9” glass pie dish. Thinly slice turnips and layer slices in dish, slightly overlapping. Season with salt and pepper.

2. Weight turnips with another 9” glass pie dish. Bake until golden, 1–1 1/2 hours. Uncover and invert onto a large plate.

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Lebanese Pickled Turnips

Every Middle Eastern market sells jars of crunchy pickled turnips tinted the rosy color of beets. The pickles are easy to duplicate, their garnet hue achieved by adding a slice or two of raw beet to each jar. Serve with sandwiches or hamburgers in place of a store-bought dill pickle, or with sliced salami or pate. OR offer them with olives and toasted nuts as an accompaniment to drinks. The small, thin-skinned Tokyo turnips work well here.

Ingredients:
1 and 3/4 cups water
1 Tbs plus 1 tsp kosher or sea salt
1 clove garlic, halved
1 small dried red chile (optional)
1/2 cup white wine vinegar
3/4-1 pound turnips, preferably no larger than a golf ball, greens removed
1 small red beet, peeled

Directions:
1. To make the pickling mixture, in a small saucepan, combine the water, salt, garlic, and chile. Set over moderate heat and stir until the salt dissolves. Set aside to cool. When cool, stir in the vinegar.

2. If the turnips are small and thin skinned, you do not need to peel them. Simply scrub them well and quarter them through the stem end. If they are larger and thick skinned, peel them thickly and cut each on into 6 wedges. Cut the beet into pieces of approximately the same size as the turnips.

3. Pack the vegetables into a clean 1-quart jar. Pour the pickling mixture over them, tucking the garlic halve and chile down into the jar. You should have just enough pickling mixture to cover the vegetables and fill the jar. Cover and refrigerate for 1 week before tasting. The pickled turnips will keep in the refrigerate for at least 2 weeks longer.

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Curried Turnips
From The Practical Produce Cookbook by Ray and Elsie Hoover

Ingredients:
3 tbsp. butter
1 medium onion, thinly sliced
1 tsp. thyme
1 tsp. marjoram
1/2 tsp. ginger
1 tsp. salt
1/2 tsp. pepper
3 tbsp. yogurt
2 lbs. turnips, peeled and cut into 1 inch cubes
1 tsp. curry powder

Directions:
Heat the butter in a large deep skillet. Add onion, thyme and marjoram. Cook, stirring constantly, until onion is soft and golden. Add ginger, salt and pepper. Cook over medium heat, stirring constantly, for 3 minutes. Stir in yogurt and cook 3 minutes more. Add the turnips and cook, uncovered, for about 5 minutes. Lower heat. Simmer, covered, for about 10 minutes, stirring occasionally. Check for moisture; if necessary, add a little hot water to prevent scorching, a tbsp. at a time – the curry should be dry. When turnips are almost tender, stir in the curry powder. Cook for 10 minutes more. Serve with roast pork or ham.

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One thought on “Turnips

  1. Pingback: CSA Newsletter Week #2 June 6th | UKCSA

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