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Aug 3, 2007 02:58 PM


I seem to be up to my ears in turnips. Any suggestions how to dispatch them?

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  1. 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.

    1. I love to roast, puree and add sherry and butte. Puree and yo will have great side. Works with rutabagas too

      1. Mashed turnips (see Ina) are just amazing! I will have to try them roasted!

        1. 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.

          1. I have no idea how to store them for winter but that must be possible, try google.