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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.
any ideas?

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  1. 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.

    1 Reply
    1. re: fdaapproved

      You can also add apples into that mix to be riced. Himmel und Erde (Heaven - apples - and Earth - the root vegetables), an old German dish.

    2. I know that the words "turnip" and "delicious" are not frequently combined but these things really are. And easy. Add a jalapeno or two if you like spicy:


      These work really well as part of a mezze platter or just wedged into falafel sandwiches.

      6 Replies
      1. re: tcamp

        I forgot all about these. Thanks for the reminder.

        1. re: tcamp

          THANK YOU tcamp for posting that recipe!!!!

          i had lost it.
          delicious on it's own
          low fat
          great addition to any slaw

          just fantastic to have on hand.


              1. re: chefj

                That sichuan pickle on redcook looks really great, thanks.

              2. re: tcamp

                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.

              3. 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.

                1 Reply
                1. re: foodieX2

                  That Pioneer Woman recipe looks really good. I like any vehicle for gruyere cheese ...

                  1. 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.


                    1. My mom grew a specific turnip green for their tops a few years ago and when she dug up the dirt to replant, there was a lot of these small, new potato size turnips and I was a recipient.

                      First, they freeze well so if you have freezer room, store some for later. But for now, add them to a slaw recipe with apple or pear and a sweet onion or red wine vinaigrette. They can be peeled & sauteed in a hash with potatoes & bacon.

                      They also make a nice pickle; thinly slice in a solution of water, apple cider vinegar, brown sugar (which I like) or granulated sugar, black pepper corns, mustard seeds, a hot pepper or crushed red pepper, salt and celery seed. Pour the hot liquid over the turnips - I throw some sliced red onions in there as well. Can be put in sterilized jars or refrigerated for a few days prior to eating. It makes a nice addition to a veggie tray or cheese tray, in a sandwich or added to a hot dog/hamburger.

                      1. Turnip pickles are wonderful

                        1. I like them au gratin. Peel, then dice and cook in salted water until just tender. Strain and put into a buttered casserole. Make a bechamel seasoned with some nutmeg & a bit of cayenne. Melt into that some shredded cheddar. Pour over the turnips. Top with buttered breadcrumbs and bake until browned & bubbly. Reheats nicely.

                          These appear every Thanksgiving at our house.

                          5 Replies
                          1. re: nlgardener

                            Thank you all Chowheads! I will try everything i can.
                            Definitely will do the Lebovitz pickle thing - I have some roasted beets in the freezer and I'll add them for that beautiful color. Other suggestions are also appreciated - its 98' here and i don't think i can face oven-roasting or baking !! maybe I can do the mashed pot/turnip blend.

                            why did this otherwise smart, nice woman in my co-op
                            buy heads of cabbage, turnips, potatoes but NO tomatoes, watermelon, peaches, muscadines, patty-pan squash ???
                            well, next shopping trip (09-16) is my turn - no cabbages and no damn turnips till November.

                            thanks for all the help. Add more please!

                            1. re: kariin

                              Try roasting them on the grill; I suggest blanching first though but I'd bet they would be good.

                              1. re: Cherylptw

                                I would give grill roasting a definite chance and maybe later with any leftovers even riffing on gazpacho or vichysoisse except with turnips. who's to say you can't make something like a turnip borscht - ok so that's not borscht, but please play along - and serve it chilled even with jalapenos and creme fraiche.

                                just because your CSA wants you to eat as if you live in some imagined January version of Bratislava doesn't mean you're stuck there.

                                1. re: hill food

                                  According to Wikipedia, borscht can be made with tomato, spinach or veggies other than beets; not what purists would consider authentic borscht, I'm sure, but I don't see why the turnip couldn't be a secondary player.


                              2. re: kariin

                                "why did this otherwise smart, nice woman in my co-op..." maybe she's mean IRL and couldn't resist.