I try to eat local as much as possible, (keep in mind I am in Alberta) and the root veggies are getting alittle boring by this time of year. Any good fresh ideas for turnips? PS - I prefer not to cook the crap out of them and roasting is getting old by Jan....
How are you roasting them? What about roasted fries, coated with garam masala and a little masa flour for crunch, smoked paprika and ground thyme, or pico de gallo seasoning?
If you like the idea of pickled turnips, try brovada! http://www.fineliving.com/fine/molto_mario/article/0,3147,FINE_29936_5941628,00.html
How's wrapped in pancetta and coated with sesame sound?
The original I modified by seasoning the egg with cayenne and cumin and using a combination of seeds rather than just sesame, and made a vegan version, using homemade 'eggplant bacon' and 'shiitake bacon,' and replacing the egg.
This, also somewhat modified, passed a taste test: http://www.foodandwine.com/recipes/tu...
Turnip hashbrowns and latkes (peel and grate, add fine chopped onion, garlic, salt, pepper and whatever else you like in there) were popular amongst my CSA friends last winter, as were multiple version of glazed turnips- maple, soy and ginger, lemon and thyme, etc., and turnip hashes with brussels, pear, carrot, celery, broccoli rabe, sundried tomato, whatever lingered in our crispers and pantry.
Raw turnip, with fennel, celery root, and kohlrabi on salads and in slaws, or in rounds in sandwiches, with nice and pungent cheeses, creamy and piquant dressings, with crushed walnuts or hazelnuts.
As for soup, the options are endless! Big improvised pots of mixed vegetable soups with beans and sausage or bacon and greens, sweet potato and turnip, Italian turnip and rice, split pea with turnip and ham, in any stew...really, endless.
Sauteed/braised/steamed cubes of turnips leftover from dinner will get added to or replace potatos for modified potato salads.
Also, if you're up for a project, try turnip gnocchi! With artichokes, and creamy pistachio-sage sauce is delicious.
This gnocchi looks great: http://www.cuisine.com.au/recipe/cime_di_rapa_and_ricotta_gnocchi
Also, great Pie: http://www.yankeemagazine.com/issues/2008-01/food/turnips/2
and Creme Brulee (yup!): http://www.yankeemagazine.com/issues/...
I like Sally Schneider's French Winter Vegetable Soup. http://www.recipezaar.com/Sally-Schneiders-French-Winter-Vegetable-Soup-337198
And this easy recipe from Gourmet.
Glazed Turnips http://www.recipezaar.com/Gourmet-Gla...
I love turnips, too. The family favorite is turnip puff - a great side dish. Just made another batch of Smoked Paprika and Rutabaga Bisque with the recipe from this board, included below as I can't find it here any longer. Also want to try Gordon Ramsay's Caramelised Swede and Cardamom Soup from the TimesOnline.
3 c turnips, hot mashed
2 tbsps butter
2 eggs, well beaten
3 tbsps flour
1 tbsp brown sugar
1 tsp baking powder
3/4 tsp salt
1/8 tsp pepper
1/3 c bread or cracker crumbs, buttered
1. Combine turnips and butter.
2. Add eggs, & beat thoroughly.
3. Add flour, sugar, baking powder, salt & pepper. Mix 'til well blended.
4. Turn into a greased casserole, and sprinkle w/buttered crumbs.
5. Bake 375 until top is lightly browned, about 25 minutes.
6. Serve hot
Note: tastes just as good as leftovers if you're fortunate enough to have any left...
Smoked Paprika and Rutabaga Bisque
TIME Total: 50 mins
Active: 20 mins
Makes: 6 to 8 servings
3 tablespoons unsalted butter
1 medium yellow onion, coarsely chopped
2 medium celery stalks, coarsely chopped
1 1/2 pounds rutabaga, peeled and coarsely chopped (about 4 1/4 cups)
4 cups (1 quart) low-sodium vegetable broth
2 cups half-and-half
2 1/2 teaspoons high-quality smoked paprika
1 teaspoon ground white pepper
Melt butter in a large pot over medium heat. Once butter foams, add onion and celery, and season generously with salt. Cook, stirring occasionally, until vegetables are tender but not browned, about 5 minutes.
Add rutabaga and broth, bring to a boil, then reduce heat to low and simmer until rutabaga is tender when pierced with a fork, about 30 minutes. Add half-and-half, paprika, and white pepper and stir to combine.
Allow soup to cool slightly, then purée using an immersion blender until smooth. Correct seasoning.
Caramelised Swede and Cardamom Soup
A little cardamom in this soup gives it a lovely, warming fragrance without overpowering the flavour of the caramelised swede. If you like, serve the soup in coffee cups instead of bowls, as it can be quite filling and, after all, there are two more courses to come. You can substitute the swedes for turnips, which will work just as well.
3 tbsp olive oil, plus extra to drizzle
1 large onion, finely chopped
2 celery sticks, finely chopped
Few sprigs of thyme
30g unsalted butter, cut into
Sea salt and freshly ground black pepper
6-8 cardamom pods
2 swedes, peeled and chopped into
2 tbsp honey
1.5-2l hot chicken stock
150ml double cream
Grating of nutmeg, to serve
1 Heat a large pan with the olive oil. Stir in the onion and celery and cook for a couple of minutes. Add the thyme and a few knobs of butter and seasoning.
2 Crush the cardamom pods with the back of a knife and add to the onions and celery. Sweat the onions for 5 more minutes until they are soft and translucent, but not browned.
3 Stir in the chopped swede, drizzle over the honey and cover the pan with a lid. This will encourage condensation and prevent the onions from burning. Cook over medium heat for 20-30 minutes, stirring occasionally, until the swedes have softened and caramelised. If they do catch, simply add a little water.
4 Pour in enough hot chicken stock to cover the vegetables and let simmer for a few more minutes. Stir in the cream and
adjust the seasoning.
5 In batches, liquidise the soup in a blender until really smooth, adding a few knobs of butter for a velvety finish. (When liquidising the hot soup, fill the blender no more than halfway and release one corner of the lid. Place a towel over the top of the machine, pulse a few times then process on high speed until smooth. This will prevent the vacuum effect that creates heat explosions). Pass the soup through a fine sieve, pushing down with the back of a ladle, and discard the solids.
6 Reheat the soup and adjust the consistency, adding more cream to thicken or more hot stock to thin it down. Season again to taste and serve in warm bowls with a drizzle of olive oil and a grating of nutmeg.
These pickles are of Mid-eastern origin.
Brine of 3 parts water, 1 part vinegar, kosher salt (about 1/4 C per C of vinegar), red pepper flakes (optional) to taste.
Cut turnips into wedges. A couple of slices of raw beet are usually added to the brine strictly for color. Pickles come out w/ a pink hue. Jar (w/lid on) the brined veggies at room temperature for 1 day, then refrigerate for 4 days. They keep for about 3 weeks, if refrigerated.
Hmmm... maybe creamy turnip soup with crisp bacon pieces, pan roast mushroom (chanterelle maybe) and fresh thyme?
Or turnip and roast garlic soup?
Or a lighter turnip, kale and white bean soup.
I wonder about a turnip pie? Like pumpking pie but with a totally different flavor profile.
Raw turnip salads can be great too. Of course, I've only tried this with the sweeter, milder Macomber turnip (local for me here in Massachusetts) but perhaps the extra kick of whatever turnips you have around there could be offset by sweet pears (albeit hardly local for you at this time of year) and a creamy dressing. Maybe shredded turnip and apple in a creamy poppyseed dressing? Eh, this is what comes when I brainstorm.
I haven't tried them, but these recipes might work if you want bold flavours.
Curried Carrot and Turnip Soup
Turnip Curry (Shalgham Korma)