Mashed Yellow Turnips with Crispy Shallots by The Union Square Cafe Cookbook, by Danny Meyer and Michael Romano 6072910 Ingredients 1 1/2 cups light olive or vegetable oil 3 tablespoons unsalted butter 5 to 6 shallots, peeled and sliced into thin rings 2 large yellow turnips (rutabagas), about 4 pounds total Kosher salt 1 cup whole milk 6 tablespoons (3/4 stick) salted butter 1/2 teaspoon freshly ground black pepper Instructions Heat the oil and unsalted butter in a saucepan over medium-low heat until it reaches 220 degrees F. Reduce the heat to low, add the shallots, and cook until they are a rich golden brown, 30 to 40 minutes. The temperature should stay below 260 degrees F. Stir the shallots occasionally to make sure they brown evenly. Remove them from the oil with a slotted spoon, drain well, and spread out to cool on paper towels. Once they have dried and crisped, they can be stored at room temperature, covered, for several days. Peel the turnips to remove the waxy skins and cut them into generous 1-inch chunks. Place them in a saucepan with water to cover and 1 teaspoon of salt. Bring to a boil and simmer, covered, until easily pierced by a paring knife, about 35 minutes. Drain. In a separate saucepan, heat the milk and salted butter over low heat until the butter has melted and the milk just begins to simmer. Puree the turnips in several batches in a food processor fitted with the steel blade. With the motor running, add the melted butter and milk in a steady stream. The turnips should be smooth. Return the puree to the saucepan, season with 1 teaspoon salt and the pepper, and reheat, stirring, over medium heat. Serve piping hot, sprinkled generously with crispy shallots. Powered by Recipage
Leek & Turnip Soup Ingredients 4-5 turnips, cut in small chunks 3 small potatoes, cut in chunks 3 leeks, white parts only 1 clove garlic, minced 1/4 cup parsley, chopped 1/2 teaspoon thyme 1 tablespoon butter 1 1/2 teaspoon salt 6 cups water or stock 1/2 cup milk Instructions Saute the first 6 ingredients in the butter for 5 minutes. Add the water (or stock) and salt, and simmer for 30 minutes. Puree in a blender or food processor, add the milk, and reheat. Powered by Recipage
Damon’s Awesome Turnips Ingredients 4 strips bacon 1 medium onion 1 large bunch turnips with greens ½ tsp sugar pinch nutmeg 1 sprig rosemary (1 tsp dried) 2 Tbsp white wine vinegar 1 Tbsp Worcestershire Salt and pepper Instructions While heating a large skillet over med-high heat, chop bacon into 1” pieces Cook bacon until nearly crisp, about 10 minutes While the bacon is cooking, Thinly slice the onionCut turnips into quarters, and cut those into ¼” quarter-rounds Chop the greens coarsely and the stems into small piece Remove bacon to drain on a paper towel Empty about half the bacon grease from the skillet so that 2-3 Tbsp of it remains Cook the onion in the bacon fat until translucent Add turnips to the skillet (reserve greens)Add the sugar and the nutmeg Finely chop and add the rosemary Add the stems When the turnips are nearly tender, add the greens, Worcester, vinegar, and the bacon Cover and cook 5 more minutes Mix, and salt and pepper to taste Powered by Recipage
Baby Carrots and Turnips with Garlic Cloves by from Roger Vergé’s Vegetables in the French Style 6072515 Ingredients Cloves from 2 large heads of garlic (or, lots of green garlic) 9 ounces baby carrots 5 ounces baby turnips 3 tablespoons butter 1 teaspoon sugar Salt and freshly ground black pepper 3 tablespoons coarsely chopped parsley Instructions Peel garlic and put into a saucepan with 1 quart cold salted water. Bring to the boil and cook 2-3 minutes. Drain the garlic. (With green garlic, cut into clove-size pieces, and boil for 1-2 minutes.) Peel the carrots and turnips. Cut into pretty, bite-size pieces. Put into a heavy saucepan with ¼ cup water, a pinch of salt, 2 T. butter, and the sugar. Cover and cook over medium-low heat for 15 minutes. Remove the lid, raise heat to high, and completely reduce the cooking juices. Put the remaining tablespoon of butter in a skillet over medium heat; when it begins to turn golden, add garlic and sauté until lightly golden. Add the garlic to the carrots and turnips. Season with salt and pepper, sprinkle with parsley, and serve in a warmed serving dish. Powered by Recipage
“From Asparagus to Zucchini: A Guide to Farm-Fresh, Seasonal Produce,” from the Madison Area CSA Coalition, 1996 Roasted Turnips & Kohlrabi in Wine 6072220 Ingredients (Serves 4) 3-4 peeled and cubed turnips 1 cubed kohlrabi 2 cups red wine ½ cup honey chopped carrots optional Instructions Place turnips in saucepan Add remaining ingredients and enough water to barely cover. Simmer until tender. Pour into baking dish and bake at 350º for 30 minutes. Serve with rice &/or chicken. Powered by Recipage
from Sunday’s NYT magazine via basketeer Juli Berwald, who adds: I confess I didn’t have any bucatini on hand, and used penne, which worked fine. Katie’s note: We ate lots of simple pasta in Italy (for Slow Food Internatl.) with this sage/browned butter sauce. Perfect for these Italian turnips! Peel and dice 3-4 turnips into about 1/2 inch cubes. Melt 2 Tbs. butter in pan and sauté turnips until they start to turn brown, about 10 minutes. Add 2/3 cup of veggie or chicken broth, some white wine, and 1-2 Tbs. of chopped fresh sage. Cook about 10 more minutes until nearly all the liquid is absorbed. Toss in the cooked pasta. Add a little Parmesean cheese & buon apetito!
6 cups cubed turnips 2 T. butter 2 eggs, beaten 3 T. flour 1 T. brown sugar, packed 1 t. baking powder salt and pepper 1 pinch nutmeg 1/2 cup fine breadcrumb 2 T. butter, melted Cook turnip until tender, drain and mash (by hand). Add butter and eggs and beat well. Combine flour, sugar, baking powder, seasoning and nutmeg. Stir into turnip mixture. Pour into a buttered casserole dish. Mix breadcrumbs and butter and sprinkle on top. Bake at 375 for 25 minutes or until light brown on top.
Since we rarely give vegan recipes, thought some of you might appreciate this. From a customer. Tonight I made the turnips with veggie chickun (quorn style), organic white wine, and safflower butter with a pinch of salt and green garlic. You sauté the garlic and turnips (quartered or smaller if you like) in the butter until they brown a little. Add fresh rosemary, oregano, sage, as much as you like for flavor, then add the “chickun.” Toss and cook for a few minutes on medium heat, then add the white wine and cook down until you have a nice saucy consistency.
from the Old Farmers’ Almanac Cookbook 4 medium-sized turnips 1 large onion 3 T. butter 3 slices bread Salt and pepper 2 egg yolks ½ c. cream Slice and coarsely chop the vegetables and cook them slowly in the butter for 5 minutes. Add 6 cups boiling water, salt & pepper, and bread, which you have first dried out in a slow oven and crumbled. Simmer the soup for 30 minutes, then puree it. Reheat over low heat, stir in a mixture of the cream with the beaten egg yolks. Serve at once. Garnish with parsley and a little diced raw green garlic.
CSA basketeer Christina found this cool recipe from a gluten-free slow cooking blog, and adds, “Everything is vegan, but you can substitute parmesan for the nutritional yeast for amore traditional style pesto. It looks so good in that turnip soup too. ” recipes and images courtesy of: http://healthyslowcooking.com/2012/04/23/potato-turnip-soup-with-spring-greens-pesto/ Spring Greens Pesto gluten-free, soy-free 1/2 cup water 1/2 cup orange juice 4 cups greens (collards, kale, arugula, spinach, etc.), stems removed and chopped ¼ to ½ cup nutritional yeast 1/2 cup chopped pecans 1 to 2 tablespoons olive oil or extra orange juice 1 teaspoon balsamic vinegar (or plain lemon juice) ½ teaspoon smoked salt (or plain salt to taste and a few drop liquid smoke) After you prep the greens add the water and orange juice to a sauté pan on medium heat. Add greens and cook until greens are tender, but still bright green (about 10 minutes). You can add extra water in cooking if it gets too dry. Put all ingredients into a food processor and process until grainy or finely minced but not pureed. Add extra olive oil, water, or orange juice if the mixture is too thick. Makes 1 to 2 cups pesto Is recommended as well in this soup: Slow Cooker Potato Turnip Soup 2 cups turnips, peeled and chopped 4 cups potatoes, peeled and chopped 4 cups water 1 tablespoon vegan chick’n bouillon 1 sprigs rosemary, 2 to 3 inch or 1/2 teaspoon ground salt and pepper to taste 1 to 2 cups unsweetened non-dairy milk, optional Add everything except salt, pepper, and almond milk to your slow cooker. Cook on low 6 to 8 hours. Remove rosemary sprig and discard. Puree using an immersion blender. If you want a thinner soup add the non-dairy milk and blend it in also. Add salt […]