Turnips get a bad rap. They are a great vegetable if you know how to use them, so before you judge them learn a little more about them (however there are studies to support that there is a certain gene in humans that make turnips taste bitter to some people). These turnips store well and turn sweet when they are roasted and spicy when they are fermented.
QUICK IDEAS: chop into matchsticks and add to a coleslaw; shred into potato cakes
Turnip & Potato Mash w/Chicken Legs, Orange, Vanilla Vinaigrette & Raddichio: serves 4
4 chicken legs
salt and freshly ground black pepper
1/2 cup white wine
1 onion, thinly sliced
1 tsp salt
3 turnips or rutabaga, ends trimmed, peeled, cut into large chunks
3-6 potatoes (Yukon Gold or red-skinned), cut into large chunks
1 cup stock or water
2 oranges, zest and segments or half-moons
1/2 tsp vanilla paste or extract
2 tbsp sherry or apple cider vinegar
1/4 cup olive oil
2 heads raddichio, cored and cut into petals
1) Heat the oven to 400 degrees.
2) Pat the chicken legs dry and season all over with salt and pepper. In a medium Dutch oven, heat a glug (2 tbsp) of neutral oil over medium heat and sear the chicken legs until golden brown, about 12 minutes. Transfer the chicken legs to a plate for now.
3) Deglaze the pan with white wine. Add the onion and salt, and reduce the heat to medium-low to gently cook until tender, about 7 minutes. Add the roots and stock, then bring to a boil. Place the chicken legs on top of the roots.
4) Cover and slow cook in the oven until the roots are tender and the sauce slightly reduced, 30-45 minutes.
5) Make the vinaigrette by combining the orange zest, vanilla, vinegar, and olive oil with a big pinch of salt.
6) Remove the pan from the oven. Remove the chicken legs from the pan. With a potato masher or heavy spoon, gently smash the cooked roots, working the liquid in to make a loose mash.
7) Toss the radicchio with the vanilla vinaigrette. Top the mash with the chicken legs, then the radicchio, and finally the orange segments. Alternatively, you may serve the mash, chicken legs and salad separately, whichever works for you.
Caramelized Apples and Turnips: Serves 2-3 as a side dish
2 tablespoons butter
2 lbs. turnips, peeled and thinly sliced
1 large Honeycrisp (or similar) apple, peeled and thinly sliced
1 teaspoon maple syrup
1 teaspoon sugar
1/2 cup vegetable stock
1 teaspoon butter
Salt and pepper to taste
1) Heat 2 tablespoons of butter in a large skillet until very hot.
2) Add the turnips and apples and cook until golden, tossing to brown on all sides.
3) Add maple syrup, stir quickly and sprinkle with sugar.
4) Add the stock and simmer for five minutes, covered.
5) Stir in remaining teaspoon of butter and season with salt and pepper.
6) Serve immediately garnished with a fresh herb sprig.
Sauteed Shredded Roots: Serves 4-6
From Recipes from the Root Cellar
3 tablespoons sunflower or canola oil
4 cups shredded mixed root vegetables (carrots, celeriac, parsnips, and turnips)
1 leek, trimmed and thinly sliced
4 garlic cloves
1 (½ inch) piece fresh ginger, peeled and minced
¼ cup dry white wine
Salt and pepper to taste
1) Grate root vegetables with a food processor using the grating blade. If you do not have one, a box grater will work.
2) Heat the oil in a large skillet over medium heat. Add the roots, leek, garlic and ginger, and sautee until the veggies are limp, about 5 minutes.
3) Add the wine, cover, and cook until the vegetables are tender, about 5 more minutes.
4) Season with salt, pepper and nutmeg. Serve hot.
Savory Winter Vegetable Bread Pudding: Serves 8 - 12
From Recipes from the Root Cellar
1 beet, peeled and diced
1 carrot, peeled and diced
1 celeriac, peeled and diced
1 parsnip, peeled and diced
1 turnip, peeled and diced
1 onion, diced
2 tablespoons olive oil or sunflower oil
Salt and pepper
3 cups milk
1 teaspoon crushed dried rosemary or sage
1 teaspoon dried thyme
1 (1 pound) loaf firm white bread, cut into ½ inch cubes (about 12 cups)
2 cups lightly packed grated cheddar cheese (8 ounces)
1) Preheat the oven to 425F. Lightly oil a large sheet pan or a shallow roasting pan. Butter a 9 by 13 inch baking pan.
2) Mound the beet, carrot, celeriac, parsnip, turnip, and onion on the sheet pan. Drizzle the oil over them, season with salt and pepper, and toss to coat. Arrange in a single layer on the pan. Roast for about 45 minutes, stirring and shaking the pan for even cooking, until the vegetables are tender and lightly browned.
3) In a large bowl, whisk the eggs, milk, rosemary, and thyme. Add the bread crumbs and let soak for 5 minutes.
4) Add the vegetables and cheese to the bread-cube mixture and gently toss to mix. Season well with salt and pepper and mix well. Pack the mixture into prepared baking pan.
5) Bake for 45 to 55 minutes, until the top is crusty brown and a knife inserted in the center comes out clean. If the pudding begins to look dark before it’s finished, cover with foil. Serve warm.
Country Hash: Serves 6
From Gourmet Magazine October 2009
Braised Beef Brisket (Explained at the end)
1/4 cup dijon mustard
3 tablespoons worcestershire sauce
2 medium poblano peppers
1 medium potato (an all purpose variety like Yukon Gold)
1 large purple top turnip or several smaller ones
1 medium apple (similar to fuji or gala)
1 stick plus 3 tablespoons butter, divided
1 small onion
1 medium sweet pepper of any color, cut into 1/2 inch pieces
6 large eggs
1) Finely shred the brisket and transfer to a bowl and mix with the mustard and worcestershire sauce.
2) Roast poblanos on their sides over open flame (whether on burner or grill), turning until sides are blistered 4 to 6 minutes OR broil on a rack in the oven 2 inches from heat. Immediately transfer to large bowl and cover tightly, then let stand 10 minutes.
3) Carefully rub off skins from the poblanos and cut open lengthwise to remove seeds, ribs and stem. Cut into 1/4 inch dice and transfer to a large bowl.
4) Peel potato, turnip and apple and cut into 1/2 inch cubes. Then cook in 1/2 stick of butter with 1/2 teaspoon salt and 1/4 teaspoon pepper in a heavy skillet over medium heat. Stir occasionally until golden in spots and tender 10 to 12 minutes. Transfer to bowl with poblanos.
5) Cook onion in 3 Tablspoons butter with 1/2 teaspoon salt and 1/4 teaspoon pepper in the same skillet until goldan, 8 minutes. Add the bell pepper and cook until tender, 6 to 8 more minutes. Transfer to bowl with poblano mixture.
6) Stir brisket into hash until combined.
7) Preheat oven to 250 with rack in the middle.
8) Heat 1 Tablespoon of butter in a non-stick frying pan over medium high heat. When pan and butter is hot, add half the hash and cook until crispy spots, about 12 to 14 minutes.
9) Transfer to a large (17-by-11 inch) 4-sided pan. and keep warm in the oven. Cook remaining hash in another 1 tablespoon butter and transfer to the pan in the oven.
10) Rinse and wipe out skillet. Fry eggs in 2 batches with 1 tablespoon butter per batch over medium heat. Serve eggs over hash.
FOR BRAISED BEEF BRISKET:
Preheat oven to 350 Heat oil in a dutch oven or deep pot that can also be used in the oven Season 2 lb brisket with 1 teaspoon each salt and pepper and brown in the pan, turning once, 8 minutes total Transfer to plate Reduce heat to medium and add 2 medium chopped onions and cook until golden, 10 minutes. Add 1/4 cup cider vinegar, stirring and scrapping up the brown bits (or the flavor!). Add 1 1/2 cup chicken stock and bring to a simmer. Return brisket to pot, nestling it in a the braising liquid (it will not cover the whole brisket) Cover with a tigh-fitting lid and braise in the oven until fork tender 3 to 3 1/2 hours. Let cool.
Braised Turnips with Poppy Seed Bread Crumbs: Serves 4
From Gourmet Magazine February 2008
3 tablespoons unsalted butter
2 lbs medium turnips, peeled and cut into 1 inch thick wedges
1 1/2 cups water
1 tablespoon fresh lemon juice
For Bread Crumbs:
2 tablespoons olive oil
1 garlic clove, minced
1 cup fine fresh bread crumbs from a baguette
1 tablespoon poppy seeds
1 tablespoon chopped parsley
1) Melt butter in 12 inch heavy skillet over medium heat, add turnips, water, lemon juice, and 1/2 teaspoon salt and bring to boil.
2) Reduce heat to low and simmer, covered, 30 minutes.
3) Increase heat to medium and stir and briskly simmer, uncovered, until liquid is evaporated and turnips are glazed and just tender 20 to 35 minutes.
4) While turnips cook: heat oil in another heavy bottom skillet then cook garlic about 1 minute. Add bread crumbs and poppy seeds and cook, stirring frequently, until golden 4 to 5 minutes.
5) Stir in parsley and salt to taste. Just before serving, sprinkle bread crumbs over turnips.
Roasted Vegetable Salad: Serves 4
from Recipes from the Root Cellar
*When roasting it is important to cut the root vegetables in the same size for even cooking. Use 1/2 inch as a guide.
1 large Beet, peeled and diced
2 Carrots, diced
1 Parsnip, diced
1 Turnip, diced
1 whole garlic head, cloves separated and peeled
2 tablespoons olive oil
4 Cups THINLY sliced mixed tender winter greens (cabbage, kale)
Maple-Soy vinaigrette or Molasses-Mustard Vinaigrette (recipes to follow)
Salt and freshly ground black pepper
Maple Soy Vinaigrette
2 tablespoons balsamic vinegar 2 tablespoons maple syrup (Use the real stuff!!) 2 tablespoons soy sauce 2 garlic cloves, minced 1 (1/2 inch) piece fresh ginger, peeled and minced 3 tablespoons extra virgin olive oil Whisk together first ingredients, then drizzle in oil while whisking. Stores up to 1 week.
1) Preheat oven to 450. Lightly oil a half sheet pan or large shallow roasting pan.
2) Combine the carrots, parsnip, turnip, and garlic in large bowl. Add the olive oil and toss well. Transfer to the pan and arrange in a single layer.
3) Put Beets in that same bowl and toss in remaining oil (add more if needed). Transfer to the pan and arrange in single layer. (I do the beets separate because they may bleed on the other veggies)
4) Roast the vegetable for 35 to 40 minutes, shaking pan occasionally for even cooking, until they are tender and lightly browned (this is key!).
5) Just before serving, toss the greens with about 1/4 cup of the vinaigrette in a large salad bowl. Add the roasted vegetables and another 1/4 cup of the dressing and toss again. Season with salt and pepper. Serve at once, passing the remaining vinaigrette at the table.