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ISO: ISO favorite turnip recipes. A neighbor just bestowed a boatload of fresh turnips on me
- Thread starter pat-nocal
- Start date
In Search Of:
Pat, here's one I posted a few weeks ago. I've made it twice since then...
I've also read about grating and salting them like sauerkraut. I could look that up for you if you'd like.
http://www.finerkitchens.com/swap/forum/index.php?action=display&forumid=1&msgid=43279
I've also read about grating and salting them like sauerkraut. I could look that up for you if you'd like.
http://www.finerkitchens.com/swap/forum/index.php?action=display&forumid=1&msgid=43279
kyheirloomer
Well-known member
Turnips can substitute for all or part of the potatoes in many recipes.
Here's just one example:
Mashed Garlic Turnips
2 lb turnips
8 garlic cloves, sliced
2 tbls butter
2 tbls prepared horseradish
1 tsp salt
1/2 tsp pepper
1/8 tsp nutmeg
3 tbls chopped fresh chives
Placeturnips and garlic in saucepan. half fill with water, cover, and bring to boil over medium high heat. Lower heat and simmer untillsoft, about 15 minutes. Drain very well.
Mash turnips and garlic together. Stir in the rest of ingredients, adding chives just before serving.
Turnips are a great addition to stews and soups, and can even star in them. One of my favorites is a recipe I got from the garlic mavin, Chester Aaron. He simply calls it
Root Soup
6 beets, heads & greens
3 turnips
8 carrots
3 parsnips
2 large onions
1/4 cup wine vinegar
Juice of 2 lemons
6 tbls honey
2 tbls butter
Salt & Pepper to taste
1 head garlic
Separate beets roots from greens. Cut roots into slices or cubes. Cover with water. Add vinegar, lemon juice and honey. Boil until tender. Remove from pot.
Chop beet greens. Add to water and boil 10 minutes. Remove. Adjust sweet/sour taste with more vinegar or honey.
Cut other roots into chunks and cook in separate pot until tender. Reserve cooking water.
Slice onions and fry in butter untill golden.
In a large bowl add all roots except beets. Blend with immersion blender and keep adding vegetable water as needed until soup has a fine, smooth texture. Pour into separate container.
Using immersion blender, bring beets, in their red juice, to same smooth texture.
Mix beet puree into other vegetable liquid. Stir. Add salt & pepper to taste.
Note: Instead of blending the two liquids you can double-pour each serving, to create a two-tone effect.
For a little fancier dish, try
Turnips Braised with Peach Schnapps & Raspberry Vinegar
3 lbs turnips, peeled and sliced into 1/4 inch rounds
4tbls olive oil
2 medium onions, halved and sliced 1/4 inch thick
3 medium red bell peppers cut into 1/4-inch strips
34 cup peach schnapps
3 tbls Raspberry-Lemon Balm Infused Vinegar*
1/4 tsp salt
1/4 tsp black pepper
Bring a large pot of water to boil and blanch the turnip slices for 3 minutes. Drain and set aside to drip dry a minute.
Heat 2 tbls of the oil in a large saute pan. Add the turnips and saute over medium-high heat until tender but not collapsing, about 6 minutes. Transfer to a plate and set aside.
Heat the remaining 2 tbls oil in the same pan. Add the onions and saute over medium hight heat until well wilted, about 6 minutes. Stir in the peppers and continue cooking until barely wilted, about 6 minutes more. Raise the heat to high, add the schnapps and vinegar, and cook until the liquid is reduced to a thick syrup, about 10 minutes.
Return the turnips to the pan and add the salt & pepper. Stir and cook two minutes more, until the turnips are heated through. Serve right away.
*Raspberry-Lemon Balm Infused Vinegar
1 cup distilled white vinegar
3 springs lemon balm
1 cup red raspberries
Combine the vinegar and raspberris in a small, non-reactive saucepan. Bring to a boil over medium heat and simmer 2 minutes.
Pour the vinegar mixture through a fine mesh strainer lined with a double layer of cheesecloth set over a small bowl. When the liquid has drained off, press the sediment remaining in the cloth into the bowl.
Place the lemon balm springs in a pint jar and pour in the strained vinegar mixture. When completely cooled, remove the springs and use righat away, or cover and store in the refrigerator indefinately.
Both recipes come from "The Gardener's Community Cookbook."
Here's just one example:
Mashed Garlic Turnips
2 lb turnips
8 garlic cloves, sliced
2 tbls butter
2 tbls prepared horseradish
1 tsp salt
1/2 tsp pepper
1/8 tsp nutmeg
3 tbls chopped fresh chives
Placeturnips and garlic in saucepan. half fill with water, cover, and bring to boil over medium high heat. Lower heat and simmer untillsoft, about 15 minutes. Drain very well.
Mash turnips and garlic together. Stir in the rest of ingredients, adding chives just before serving.
Turnips are a great addition to stews and soups, and can even star in them. One of my favorites is a recipe I got from the garlic mavin, Chester Aaron. He simply calls it
Root Soup
6 beets, heads & greens
3 turnips
8 carrots
3 parsnips
2 large onions
1/4 cup wine vinegar
Juice of 2 lemons
6 tbls honey
2 tbls butter
Salt & Pepper to taste
1 head garlic
Separate beets roots from greens. Cut roots into slices or cubes. Cover with water. Add vinegar, lemon juice and honey. Boil until tender. Remove from pot.
Chop beet greens. Add to water and boil 10 minutes. Remove. Adjust sweet/sour taste with more vinegar or honey.
Cut other roots into chunks and cook in separate pot until tender. Reserve cooking water.
Slice onions and fry in butter untill golden.
In a large bowl add all roots except beets. Blend with immersion blender and keep adding vegetable water as needed until soup has a fine, smooth texture. Pour into separate container.
Using immersion blender, bring beets, in their red juice, to same smooth texture.
Mix beet puree into other vegetable liquid. Stir. Add salt & pepper to taste.
Note: Instead of blending the two liquids you can double-pour each serving, to create a two-tone effect.
For a little fancier dish, try
Turnips Braised with Peach Schnapps & Raspberry Vinegar
3 lbs turnips, peeled and sliced into 1/4 inch rounds
4tbls olive oil
2 medium onions, halved and sliced 1/4 inch thick
3 medium red bell peppers cut into 1/4-inch strips
34 cup peach schnapps
3 tbls Raspberry-Lemon Balm Infused Vinegar*
1/4 tsp salt
1/4 tsp black pepper
Bring a large pot of water to boil and blanch the turnip slices for 3 minutes. Drain and set aside to drip dry a minute.
Heat 2 tbls of the oil in a large saute pan. Add the turnips and saute over medium-high heat until tender but not collapsing, about 6 minutes. Transfer to a plate and set aside.
Heat the remaining 2 tbls oil in the same pan. Add the onions and saute over medium hight heat until well wilted, about 6 minutes. Stir in the peppers and continue cooking until barely wilted, about 6 minutes more. Raise the heat to high, add the schnapps and vinegar, and cook until the liquid is reduced to a thick syrup, about 10 minutes.
Return the turnips to the pan and add the salt & pepper. Stir and cook two minutes more, until the turnips are heated through. Serve right away.
*Raspberry-Lemon Balm Infused Vinegar
1 cup distilled white vinegar
3 springs lemon balm
1 cup red raspberries
Combine the vinegar and raspberris in a small, non-reactive saucepan. Bring to a boil over medium heat and simmer 2 minutes.
Pour the vinegar mixture through a fine mesh strainer lined with a double layer of cheesecloth set over a small bowl. When the liquid has drained off, press the sediment remaining in the cloth into the bowl.
Place the lemon balm springs in a pint jar and pour in the strained vinegar mixture. When completely cooled, remove the springs and use righat away, or cover and store in the refrigerator indefinately.
Both recipes come from "The Gardener's Community Cookbook."
These sound fantastic, KYHeirloomer. I'm glad you mentioned the
Gardeners' Community Cookbook. Had acquired it last year but got busy and put it away on the shelf. Just pulled it out to peruse...lots of nice-looking recipes in there.
By the way, welcome to Finer Kitchens, it's nice to have you here.
Gardeners' Community Cookbook. Had acquired it last year but got busy and put it away on the shelf. Just pulled it out to peruse...lots of nice-looking recipes in there.
By the way, welcome to Finer Kitchens, it's nice to have you here.
Rutabaga (Turnip) & Squash Swirl
http://www.finerkitchens.com/swap/forum1/45678_Rutabaga_and_Squash_Swirl
http://www.finerkitchens.com/swap/forum1/45678_Rutabaga_and_Squash_Swirl
Rec: mashed potatoes and turnips with horseradish. Made last night, yummy. Served with pork roast.
I omitted the sugar, the turnip and rutabaga I used (made 1/3 for two) were plenty sweet.
MASHED POTATOES AND TURNIPS WITH HORSERADISH
Active time: 30 min Start to finish: 1 hr
2 1/2 lb yellow-fleshed potatoes such as Yukon Gold
3 lb turnips or rutabagas, peeled and cut into 2-inch pieces
6 tablespoons unsalted butter, softened
2 tablespoons horseradish cream or drained bottled horseradish, or to taste
2 to 4 teaspoons sugar
1/2 cup chopped fresh flat-leaf parsley
Cover potatoes with salted cold water by 2 inches in a large pot and simmer, uncovered, until very tender, 20 to 30 minutes (depending on size of potatoes). Drain potatoes in a colander and, when just cool enough to handle, peel. Transfer potatoes to a bowl.
While potatoes are cooking, cover turnips with salted cold water by 2 inches in a large pot and simmer, uncovered, until very tender, 10 to 20 minutes (depending on freshness of turnips).
Drain turnips in colander and immediately add to warm potatoes, then mash with butter and horseradish. Season with sugar (to taste), salt, and pepper and stir in parsley.
Makes 6 servings.
Gourmet
Gourmet Entertains
February 2002
http://www.epicurious.com/recipes/recipe_views/views/106165
I omitted the sugar, the turnip and rutabaga I used (made 1/3 for two) were plenty sweet.
MASHED POTATOES AND TURNIPS WITH HORSERADISH
Active time: 30 min Start to finish: 1 hr
2 1/2 lb yellow-fleshed potatoes such as Yukon Gold
3 lb turnips or rutabagas, peeled and cut into 2-inch pieces
6 tablespoons unsalted butter, softened
2 tablespoons horseradish cream or drained bottled horseradish, or to taste
2 to 4 teaspoons sugar
1/2 cup chopped fresh flat-leaf parsley
Cover potatoes with salted cold water by 2 inches in a large pot and simmer, uncovered, until very tender, 20 to 30 minutes (depending on size of potatoes). Drain potatoes in a colander and, when just cool enough to handle, peel. Transfer potatoes to a bowl.
While potatoes are cooking, cover turnips with salted cold water by 2 inches in a large pot and simmer, uncovered, until very tender, 10 to 20 minutes (depending on freshness of turnips).
Drain turnips in colander and immediately add to warm potatoes, then mash with butter and horseradish. Season with sugar (to taste), salt, and pepper and stir in parsley.
Makes 6 servings.
Gourmet
Gourmet Entertains
February 2002
http://www.epicurious.com/recipes/recipe_views/views/106165