Sigh .... turnips
My produce co-op order arrived. Each member takes turns shopping and bagging and this time the shopper must have had a mental flash forward to November.
Lots of turnips, cabbage (2 heads) potatoes and red onions.
I can handle everything but the turnips. And they aren't little sweet purples either: these are small-fist size. I don't hate turnips but its September - still summertime hot and I have....
these turnips. Either I get help or they go into compost - or maybe I can find someone with a hog to feed.
Boiled with new red potatoes, 50/50 ratio of turnips to potatoes. Put them all through a ricer and mix with butter, heavy cream, crisped pieces of bacon, chopped scallion, salt, pepper, and a bit of fresh nutmeg.
Should help 'potato down' the turnip flavor and the bacon and scallions just add a bit extra to help you forget they are there.
Another vote for David Lebovitz' turnip pickles. I add an extra beet for the darker color. Just planted some turnips and beets so I can make more of these. Oh yeah, I believe he says they are ready to be eaten 1 week after refrigerating, but I think they're best after 2 weeks in the refrigerator.
I agree that most turnip recipes lend themselves more to cold weather. The good news is they store wonderfully in cool/dark places. If you don't have one, just wrap loosely in plastic wrap and store in the back corner of your fridge. They will keep for months.
Couple of my favorites:
~Peel and cut into chunks and throw into the bottom of roasting pan along with whatever root veggies you like, some onions and garlic. Top veggies with a good sized chicken and roast. The veggies will caramelize from the chicken fat. If you don't want the chicken just toss the veggies with oil, whatever herbs you like and roast, tossing a few times.
~Peel and add a couple to the water when making mashed potatoes. They cook in about the same amount of time provide they are all roughly the same size. They add a nice zing to traditional mashed potatoes.
~If you aren't scared of butter and cheese this is are really good. http://thepioneerwoman.com/cooking/20...
~they are also a nice addition to most crudite plates, just peel and cut into matchsticks.
I feel pretty much the same way about swede, but use this Nigel Slater recipe (the baked swede one). I imagine it would work with turnips. I increase the quantity of rosemary a bit as we love rosemary. FYI, assuming you are the other side of the pond, a pound coin is about twice the thickness of a quarter dollar and the things that Nigel suggests this is served with are a sort of meatball made with offal.