Any good turnip recipes?

[noobiechickenlady]

Being from the deep south, I have had my share of turnip greens, diced turnip root & fatback. Yum!
I've also replaced potatoes with them, and I have to say bashed neeps are decent. I like faux-tatoes made from cauliflower better.

So anyways, I want something new, something that might actually appeal to the kiddos instead of being a veggie that they have to at least take 3 bites of. (thats my rule with veggies & the kids, you gotta take 3 actual bites, not nibbles)

Any ideas?

 

[ToLiveToLaugh]

I do blended soups. This is one I did this winter, and it went over pretty well.

"Ingredients:

* 1 lb white turnips (about 4 medium turnips)
* 1 medium Russet (or other starchy) potato
* 2 Tbsp unsalted butter
* 1 medium onion, peeled and roughly chopped
* 1 clove garlic, peeled and crushed
* cup dry white wine
* 1 qt vegetable broth or stock
* Kosher salt, to taste
* Ground white pepper, to taste

Preparation:

1. Cut turnips into (roughly) same-sized pieces, about inch to 1 inch thick, depending on diameter. Don't worry about precision the soup is going to be pured anyway. We just want the pieces to be of uniform size so that they cook evenly.

2. Peel the potato and cut it into pieces about the same size as the turnips.

3. In a heavy-bottomed soup pot, heat the butter over a low-to-medium heat.

4. Add the onion, garlic and turnips and cook for 2-3 minutes or until the onion is slightly translucent, stirring more or less continuously.

5. Add the wine and cook for another minute or two or until the wine seems to have reduced by about half.

6. Add the stock and the potato. Increase the heat to medium-high and bring to a boil. Then lower the heat and simmer for 15 minutes or until the turnips and potatoes are soft enough that they can easily be pierced with a knife. Don't let them get mushy, though.

7. Remove from heat and pure in a blender, working in batches if necessary.

Tip: Use care when processing hot items in a blender as the hot steam can sometimes blow the blender lid off. Start on a slow speed with the lid slightly ajar to vent any steam, then seal the lid and increase the blending speed.

8. Return pured soup to pot and bring to a simmer again, adding more broth or stock to adjust the thickness if necessary.

9. Season to taste with Kosher salt and white pepper.

10. Garnish with a toasted crouton and serve right away.

Makes about 1 quarts (6 8-oz. servings) of soup.

Optional:

* Stir cup hot cream into the soup just before serving.

Note: The soup can be thickened with rice instead of potato. Just substitute about 1/3 cup of uncooked rice for the potato, and simmer the soup until the rice is soft. "

 

[freemotion]

Our favorite is also very simple. We steam the cubed turnips or rutabagas for a few minutes, then add sliced carrots and steam until soft. Mash the two together coarsely with a potato masher and lots of butter and salt. Yum! If you don't like the turnip taste much, add more carrots. This is really, really good.

 

[MorelCabin]

This is not a meal...but did you all know that turnips are very very good for lung health? Here's a recipe for cough syrup that works...and is great tasting for the kiddos!

Take a raw turnip and hallow out the inside, leaving a good inch of turnip in there all the way around. Keep the cap like you would a pumpkin. Fill the cavity with brown sugar, put the cap back on and leave sit on your counter for a day or two. It will turn into a syrup. Bottle the syrup and refridgerate for up to a week, maybe a little longer. Use as required. It works!

 

[noobiechickenlady]

Thanks!

TLTL, soup! I love soup, and I have a stick blender that I have yet to use to blend a soup. I think it might be tired of the smoothies. I might leave out the tater though, free will get me

Hmmm, carrots with the turnips I bet that would kick them up a bit. Gears are turning, little cream cheese or kefir would probably go great with that. Why can I never leave a good recipe alone???

Morel, I have heard that before, never tried it though.

 

[MorelCabin]

Our favorite is also very simple. We steam the cubed turnips or rutabagas for a few minutes, then add sliced carrots and steam until soft. Mash the two together coarsely with a potato masher and lots of butter and salt. Yum! If you don't like the turnip taste much, add more carrots. This is really, really good.

This was a family favorate growing up...just had it the other day actually. We add a little brown sugar to ours...it is so yummy!

 

[ToLiveToLaugh]

This is not a meal...but did you all know that turnips are very very good for lung health? Here's a recipe for cough syrup that works...and is great tasting for the kiddos!

Take a raw turnip and hallow out the inside, leaving a good inch of turnip in there all the way around. Keep the cap like you would a pumpkin. Fill the cavity with brown sugar, put the cap back on and leave sit on your counter for a day or two. It will turn into a syrup. Bottle the syrup and refridgerate for up to a week, maybe a little longer. Use as required. It works!

Dude. Thank you.