- revsharkie Aug 3, 2007 02:58 PM
I seem to be up to my ears in turnips. Any suggestions how to dispatch them?
Roast them with some olive oil and salt, maybe garlic. Yum.
Roasted turnips and carrots also go nicely with chicken in an apricot based sauce.
If you steam them, or boil them, you can mash them like potatoes.
My mom also turns them into kimchee.
I love to roast, puree and add sherry and butte. Puree and yo will have great side. Works with rutabagas too
I put them in a frittata with surprisingly good results. Basically, saute diced turnips and garlic in olive oil with salt (and some dried red pepper flakes if you like) and then add eggs with cream or milk and maybe some cheese and herbs and bake until set. It's also a good combination with beet greens, spinach or kale in the frittata.
Another turnip dish that I make is a turkish-inspired veggie stew: saute a lot of garlic, pepper flakes and diced turnips in olive oil until they begin to soften but not brown. Add a 28 oz can of tomato sauce (tuttorosso makes a good one), a pound of green beans (top and tail them, then cut in half), maybe a few chopped up carrots, about 1 cup of veggie or chicken stock, and about 1/2 teaspoon of oregano. Cover and cook on medium heat for 20-25 minutes, until all the veggies are soft.
Serve hot or room temperature over barley or some other whole grain. I boil barley and then stir in caramelized onions and toasted pine nuts to finish it.
I always put turnips in my soups and stews too--I love them.
Ok, this sounds odd, but this is my favorite way to have the big, white turnips. I make a little sauce of mustard, lemon, honey and smoked paprika. I slice the turnip into say 1/3 or 1/4 inch rounds and put them on a baking sheet sprayed with pam. I put a nice layer of the sweet sauce over the top and bake them at 425 for about 20-30 minutes-watching for burning!
Sometimes I cut them into chunks rather than rounds, but I like the rounds. Sometimes, I add sake and miso paste to the sauce. Sometimes, I don't cook them at all, and just peel and slice them and dip them raw into the sauce.
Laura Ingalls Wilder wrote that her sister loved to eat them-cold out of the cellar, sliced into "coins" in the evening, maybe with a sprinkle of sugar.
I also once did well sauteeing them in butter, bay, thyme and honey.
They roast well with olive oil and garlic other root veggies under a chicken! (try parsnips, onions, carrots, rutebegas and potatoes.)
My mother would mash them with garlic and rosemary.
They're terrific mashed 50/50 with either carrots or potatoes and plenty of butter.
Also, back in college, I made scalloped turnips and liked them. (Follow your favorite scalloped potatoes recipe except use turnips or a combo of either turnips and apples or turnips and onions. I don't remember using onions, but might have.)