Oct
03
    
Posted (Lori) in News
TURNIPS

You can use turnips pretty much like potatoes—boil them, steam them, roast them, mash them. One difference is that turnips can be eaten raw and make great crudités. Cut off the rough tops and greens, peel them and you’re set.

Debbie’s recipe for CREAMY TURNIP SOUP is in Recipes from America’s Small Farm, p. 189. It’s much better when made with vegetable or chicken stock instead of water—but the stock can be the water in which you cooked other root vegetables, such as the ones in multi-root mash, below.

MULTI-ROOT MASH

Mashed turnips are nice; just boil or steam them, add milk, butter, and your favorite herbs and spices and mash like potatoes. But even better: turnips mashed with other root vegetables.

2 tablespoons butter or olive oil

1 leek or onion, sliced thinly

4 cups of roughly chopped root vegetables—turnips, potatoes, beets, carrots, celeriac, parsnips; winter squash and sweet potatoes can also be added.

6 cups water

Salt and pepper to taste

Cheese or sour cream to taste

Chopped chives or other herbs

Melt the butter or oil in a large saucepot. Saute the leek/onion until very soft over medium heat. Then add the chopped vegetables and toss with the butter/oil and softened leek/onion for a minute or two. Add the water and bring to a boil, then reduce heat and simmer for 30-40 minutes until all the vegetables are very soft. Allow to cool slightly, then pour off most of the water—don’t discard, save it to use as stock, leaving about 1 cup with the vegetables. Transfer to a blender/food processor or use a stick blender to puree until smooth. Or, if you prefer, mash the whole thing with a potato masher.

Add salt and pepper to taste. If you like, add cheese or sour cream and sprinkle with chives or other herbs.

SOUP: To turn this into a soup, add milk or cream until you achieve desired consistency; serve with croutons.

The Best Ever Turnips

Recipe Courtesy of Michelle Urvater, The Food Network

2 pounds white turnips, peeled and cut into 1/2 inch pieces

6 tablespoons butter

4 cloves garlic, peeled

Salt and freshly ground black pepper

Bring a lot of salted water to a boil and parboil the turnips for 7 minutes; add the garlic and boil 1 minute longer; drain.

Melt 4-5 tablespoons of butter and cook the garlic and turnips, covered, over low heat for 5 minutes.

Transfer turnips and garlic to a food processor and puree until smooth, adding 4 more tablespoons butter with the machine turned on. Season well with salt and pepper and, if made in advance, reheat in a double boiler.

OVEN-BAKED TURNIP FRIES

1 pound turnips, (about 2 medium), peeled and cut into 1/2-inch wedges

1/8 teaspoon cayenne pepper

1/8 teaspoon ground nutmeg

1 tablespoon extra-virgin olive oil

Coarse salt and ground pepper

1/4 cup grated Parmesan (1/2 ounce)

Preheat oven to 475 degrees. On a rimmed baking sheet, combine turnips, cayenne, nutmeg, and oil. Season with salt and pepper and toss well to coat. Sprinkle with Parmesan and toss gently to combine. Arrange turnips in a single layer and roast until golden on both sides, 25 to 30 minutes, flipping halfway through.

TURNIPS WITH PANCETTA AND SESAME SEEDS

From Dan Barber (Stone Barn and Blue Hill) and Bon Apetit

2 large turnips (each about 8 ounces); or, if you are using smaller ones, cut into halves or quarters instead of eighths.

1/2 cups white sesame seeds

1 large egg

16 very thin slices pancetta (about 1/4 pound)

Vegetable oil (for deep-frying)

Kosher salt and freshly ground black pepper

Peel the turnips and each cut into 8 wedges. Place the sesame seeds in a medium bowl; whisk the egg in another medium bowl to blend.

Preheat the oven to 350°F. Wrap 1 pancetta slice around each turnip wedge, covering most of turnip. Dip each pancetta-wrapped turnip wedge into beaten egg to coat, then dip into sesame seeds, coating generously on all sides. Set aside on wax paper.

Heat 2 inches of vegetable oil in a heavy medium saucepan. Attach a deep-fry thermometer to the side of the pan and heat the oil to 350°F. Working in batches, add sesame-coated turnip wedges to oil, and deep-fry until sesame seeds are golden, about 1 minute (turnips will be very crunchy).

Transfer turnips to paper towels to drain, then arrange on a rimmed baking sheet and bake just until they are beginning to soften, about 7 minutes. Sprinkle generously with salt and pepper and divide among 4 plates.

SAUTÉED TURNIPS WITH TURNIP GREENS RECIPE

DANIEL GRITZER, Serious Eats

Because the cooking process is divided into two steps (blanching and sautéing), the turnip bulbs come out beautifully browned, while the greens stay plump and tender.

Taking advantage of all parts of the vegetable gets the most out of a single ingredient.

Serves 4 as a side dish

ACTIVE TIME: 25 minutes TOTAL TIME: 25 minutes

Ingredients

Kosher salt

1 1/2 pounds small turnips, with green tops

3 tablespoons extra-virgin olive oil, plus more for drizzling

Freshly ground black pepper

Directions

Bring a medium pot of salted water to a boil. Meanwhile, cut greens from turnip bulbs, leaving a small portion of stem (less than 1/2 inch) attached to each bulb. Wash leafy greens and turnips well of any sand. Peel turnips. (You can also leave the turnip skin on, as it’s edible, in which case, just wash and scrub them extra well.) Slice each turnip pole to pole into 4 to 6 wedges of 1/2 inch thick each.

Add leafy greens to boiling water and cook just until tender, 1 to 2 minutes. Using tongs or a spider, transfer greens to cold water to chill, then drain, squeeze out excess water, and chop into small pieces.

Heat oil in a cast iron, carbon steel, or stainless steel skillet over high heat, just until the first wisps of smoke appear. Add turnip wedges, season with salt and pepper, and cook, stirring and tossing occasionally, until well browned in spots, about 3 minutes; lower heat if turnips threaten to burn.

Add chopped greens and toss to combine, cooking just until greens are warmed through, about 1 minute longer. Drizzle with fresh oil, season with salt and pepper, and serve.

TURNIP QUICKIES—from RealSimple.com

Sautéed Turnips and Greens

Cook peeled and cut-up turnips and sliced garlic in olive oil in a large skillet until tender. Add the turnip greens and cook until just wilted. Season with salt and pepper and a squeeze of lemon juice.

Roasted Turnips With Ginger

Peel and cut turnips into wedges. Toss with sliced fresh ginger, canola oil, salt, and pepper on a rimmed baking sheet. Drizzle with honey and roast at 400° F until tender.

Mashed Turnips With Crispy Bacon

Simmer peeled and cut-up turnips in boiling salted water until tender. Drain and mash with butter, salt, and pepper. Fold in crumbled cooked bacon and chopped chives; top with shaved Parmesan.

Creamy Leek and Turnip Soup

Cook thinly sliced leeks in butter in a large saucepan until soft. Add peeled and cut-up turnips and enough chicken broth to cover. Simmer until very tender. Puree until smooth, adding water or broth as necessary to adjust the consistency. Season with salt and pepper.

And here are some slightly more complicated turnip recipes from TheKitchn.com

http://www.thekitchn.com/in-season-turnips-and-interest-67615



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