Need turnip ideas

[Mudpuppie]

I've decided I need to eat more turnips.

Actually, my garden is producing them rather well at the moment. I only know three ways to fix them: steamed, mashed, and raw.

Any guidance and/or recipes?

Thanks very much!

[laurel]

Everything is good roasted or sauteed...

[sparrowgrass]

Here is my favorite thing to do with turnips:

Feed them to a pig. Eat the pig.

Turnips are on the very short list of veggies I cannot abide.

[Pan]

Here is my favorite thing to do with turnips:

Feed them to a pig. Eat the pig.

Turnips are usually pretty bitter, so I can understand your sentiment.

I think they're good when boiled so much they're kind of killed, like in couscous.

[Mudpuppie]

Here is my favorite thing to do with turnips:

Feed them to a pig.  Eat the pig.

Turnips are usually pretty bitter, so I can understand your sentiment.

I think they're good when boiled so much they're kind of killed, like in couscous.

Actually, I've tried feeding them to my chickens, but they don't want them!

Turnips are bitter when they're old, but the baby turnips are really sweet and delicately flavored. This is why I'm not sick of them yet, and why I want to expand my repetoire.

[stevea]

I love root vegetables, but in my garden, they just didn't grow big. Lots of delicious greens, but not many roots. Now, my parsnips, on the other hand, are large and ready to pick. But I wish I had better luck with turnips.

Anyhow, I definitely agree with roasting and sauteing. I love having a variety of vegetables (carrots, potatoes, parsnips, turnips) coated with a little olive oil, salt, and thyme, and roasted. Also throwing the turnips in with other vegetables in a pot roast is good. And there's always vegetable soup.

[essvee]

Make the classic French dish: duck with turnips.

[essvee]

Here.

http://www.epicurious.com/b_ba/b02_twelve/...a_12turnip.html

[Larry]

Somebody posted that at wd50 they make this amazing turnip cake, but can't find it at the mometn. I wonder if it tastes anything like it??

[HeatherM]

Pickle them! Pickled turnip is a common garnish at the middle eastern restaurants that I go to in the Dearborn MI area, and it's very good. The pickle also has beets in it, so the turnip turns a very nice pink colour.

Sample Recipe Here

[Mayhaw Man]

I am crazy about turnips. They are the root of turnip greens and how can I not like something that is the "root cause" of my favorite winter green.

I like to boil them until soft in lightly salted water and whip with heavy cream, butter, black pepper, and an egg (temper first or you get turnips and scrambled eggs). They come out light and fluffy. Great with a meaty dish like roast or braised beef tips.

[sfmiller]

1. Make scallopped potatoes or a potato gratin with cream, substituting turnips for 1/2 the potatoes.

2. Braise them. Lightly saute halved smallish ones or 1" chunks of larger ones in butter till they just start to color a bit, add chicken or vegetable broth to come up about 1/3 of the way, season with S & P and maybe herb of choice (bay leaf, thyme sprig is nice). Cover & barely simmer till tender.

3. Oven roast, per others' suggestion. I like them with other assertive winter vegetables like parsnips and winter squash.

[helenjp]

Try this link for making middle eastern style pink pickled turnips. I make this every year ready for Christmas and New Year, because it is so pretty on the table (and soooo easy).

http://202.186.86.35/kuali/recipes/arpickles.html

I usually store them for 10-20 days rather than the 5 suggested in this recipe. Also, you can add coriander seeds or celery leaves to the pickling vinegar mix.

I use chunks of red cabbage held together with toothpicks to color my pickles, as I cannot buy beetroot locally.

Other vegetables can be added...squares of red bell pepper (I don't use the very top, just to reduce the chance of mold or other spoilage), chunks of blanchd cauliflower, radishes, slices of carrot cut with fancy cutters, etc.

[Mudpuppie]

I love root vegetables, but in my garden, they just didn't grow big. Lots of delicious greens, but not many roots. Now, my parsnips, on the other hand, are large and ready to pick. But I wish I had better luck with turnips.

This crop is a first for me. I usually end up with puny greens and no roots. This year I must have good karma.

Anyhow, I definitely agree with roasting and sauteing.  I love having a variety of vegetables (carrots, potatoes, parsnips, turnips) coated with a little olive oil, salt, and thyme, and roasted.

I forgot to add roasting to the list of things I know how to do. Indeed, it's one of my favorites. One of my best wintertime comfort foods: roasted root vegetables. Dice potatoes, carrots, parsnips, rutabagas, turnips, sweet potatoes, onions, leeks (minced) and garlic; coat with olive oil, thyme, S/P and paprika; roast until tender.

The leeks get crispy and a little charred. Sooooooo good.

Thanks for all the ideas, and especially the links. Yum.

[Jason Perlow]

Lo Bak Ko?

http://chinesefood.about.com/library/blrecipe053.htm

[Mudpuppie]

I use chunks of red cabbage held together with toothpicks to color my pickles, as I cannot buy beetroot locally.

I am so sorry for you!

[Mudpuppie]

Lo Bak Ko?

http://chinesefood.about.com/library/blrecipe053.htm

Yes!!! This is the one I had in the back of my mind, but couldn't manage to remember. I knew there was a really great, unusual turnip product that I wanted to hunt down -- turnip cake, it was!

You've made me a very happy girl.

[Jason Perlow]

Yeah, I hate turnips too, and these are pretty tasty.

[fifi]

Coarsely grate in a food processor. Use as mulch on your row of garlic.

Don't feed it to the poor pig. The SPCA will get you for making it eat turnips and the pig might pick up some of the turnip flavor.

Can you tell that I hate turnips?

[itch22]

Julia Child has a GREAT recipe for glazed turnips! Blanch them in boiling salted water. Brown them in pork fat. Then braise them for about an hour in beef broth with butter and sugar, boiling down the liquid at the end to creat a syrupy glaze. They are fork tender and taste delicious! I know turnip haters who've been converted by this recipe.

[ducphat30]

This is an Alsatian technique, I do not quite remember the exact name of the dish. The turnips are first cut on a spinning cutter to make "noodles" similair in shape to "a la guitarra" then marinated overnite in lemon juice, coarse sea salt and reisling. The next day rinse the turnips and allow to drain in a collander. In a heavy bottom pan, sweat bacon in goose fat until soft add small dice of onions and chopped garlic, cook to the just before starting to caramelize stage deglaze with more reisling, reduce by 80%, add the rinsed turnips, cover and braise at 350 degrees F for an hour. Stir a couple of times during the process. These are great with duck breast, confit, braised pork shoulder, and excellent with foie gras with a nice apple reduction. The marination (sp?) of the turnips in the acid helps them keep their shape during cooking. I forgot to mention that this works well with turnips that have been peeled and thinly sliced, as well.

[Al_Dente]

Aside from Fifi's comments, this thread is the perfect example of the virtues of eGullet. 20 posts offering help with the lowly turnip.

This site rocks.

[Mudpuppie]

Coarsely grate in a food processor. Use as mulch on your row of garlic.

Don't feed it to the poor pig. The SPCA will get you for making it eat turnips and the pig might pick up some of the turnip flavor.

Can you tell that I hate turnips?

You know, you people have obviously never had any good turnips. There are a lot of bad turnips in the world. I feel bad for your misfortune.

Edited to add .

Edited December 17, 2003 by Mudpuppie (log)

[Adam Balic]

Thinly slice turnips layer in a gratin dish with a cheese (wich cooks well etc), season with pepper, salt nutmeg and cinnamon. Moisten (not to the swimming stage) with stock and bake in the oven. Original recipe (~AD 1500?) also uses some sugar.

[Adam Balic]

Navarin D'Agneau is also an excellent turnip stew.

Recipe