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Turnip surprise

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My husband brought me some turnips from the market (I had wanted parsnips, for a curried soup). Has anyone got any great ideas for using them?

Thanks in advance!

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  1. I roughly followed the "braised turnips" recipe from the Joy of Cooking this weekend with good results.

    - Leave small turnips whole, or quarter large ones. Peel.
    - Blanch in boiling water for around 6 minutes
    - Drain, and place in a saute pan with some chicken stock. Cover and simmer for 10 to 20 minutes, or until tender.

    I ended up combining this with some brussels sprouts simmered in stock (trying to remember the technique in Chez Panisse Vegetables) and some radishes simmered with scallions (also Joy of Cooking), and billing the whole as "braised winter vegetables." They were delicious, and the people at the dinner party I took them to were quite surprised at how tasty they were. (Now I just have to collect the leftovers from our host! I think I'll enjoy them more than him...)

    I also find them an excellent addition to stews, namely a vegetable or chicken stew served over couscous. You could probably peel, quarter, and freeze, if you couldn't get to them in the next few days.

    3 Replies
    1. re: miss_mia

      Thanks--this sounds great! Do you think they would keep until Saturday, or should I go ahead and freeze them?

      1. re: LindaMc

        Turnips, raw and unpeeled will keep for a long time in your refrigerator.

        Mashed turnips with lots of butter and a dab of sherry in them are very good. I peel them, and quarter and coook in the microwave in a covered casserole until tender. Then puree in the food processor.

        Another Irish and Welsh preparation is to combine the mashed turnips with mashed potatoes and season with salt, pepper, heavy cream and butter. Yummy!

        I also like both turnips and rutabagas raw. I have served up rutabaga sticks on a veggie tray and people have been amazed at the flavor.

        You can also do the same with rutabagas (Those big yellow and purple turnips) and I find them a little sweeter.

      2. re: miss_mia

        Turnips are keepers. You don't need to refridgerate or freeze them. Keep them as you would potatoes.

        As far as a prep goes, i really like to cook them in a strong beef broth w/ a pinch of sugar. A nice side for a roast.

      3. I like to include some turnips in a mix of roasted vegetables. Just wash and cut into chunks, along with other root veggies such as carrots, parsnips and onions, along with a few whole peeled cloves of garlic. Toss with olive oil, a little balsamic vinegar and greshly ground pepper, and roast at 375 for about an hour. You can also toss in a little chopped fresh rosemary or oregano. I have found that even professed turnip-haters will eat this.