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Turnips

Posted at 2:41 PM on February 22, 2008 by Margaret Hochla (4 Comments)

5 pounds of fresh and pungent turnips! I am busy looking up some ways to be creative cooking them. Some of us like turnip greens with small cubed turnips, and I like mashed turnips. My father-in-law never ate them, however, calling them fit only for the hogs. Therefore, my husband is taking a "wait and see" attitude toward them.

My sister likes them raw. I'm sure you could put them in stews, and maybe vegetable stock. Someone else told me they cube them and pan fry them like potatoes. Any ideas?

Comments (4)

Go Margaret!
I've been stunned ever since moving to Canyon Texas (just south of Amarillo) a couple years ago at how very difficult it is to get anything local, how few people understand why it matters, and the decision re: whether to plant a garden. In most places I've lived, the answer's an obvious 'yes!' but here with so little water, I'm ambivalent at best.
Good luck to you! I'd love to see you be able to eat locally, even for a few months.

Posted by Jennifer | February 23, 2008 9:31 PM

Hi Margaret - Check out Cher's entry in the archives "Turnip Recipes Anyone?". I sent her my mother's recipe for turnip that everyone loves - even people who were never fans of turnip come back for second helpings. Cher tried my mother's recipe and her family seemed to enjoy it, too. Other people also sent her some recipes for turnip. Check it out and good luck! We have enjoyed reading your experiences as a fellow locavore. Take care, Barbara

Posted by Barbara Kattman | February 24, 2008 9:09 AM

Hey Margaret,
Here's recipe sent to me:
Mario Batali's Simple Italian Food. He calls for prosciutto but I substitute a local bacon. This is truly winter in the mouth...

olive oil
medium red onion, cut into 1/4 inch cubes
2 medium turnips, cut into 1/4 inch cubes
1 teaspoon fresh rosemary
1 tablespoon balsamic vinegar
2 slices of bacon, cut into 1/4 inch squares
salt and pepper
baguette or peasant bread slices

In a saute pan, brown the bacon. Remove bacon and place on paper towels. Drain excess bacon grease. Heat olive oil in pan until smoking. Add onion and turnips and cook over low heat, stirring regularly until golden brown, 8-10 minutes. Remove to mixing bowl and, while still warm, stir in the rosemary, balsamic vinegar, and bacon. Season to tast with salt and pepper and set aside.

Toast bread under broiler until brown. Spoon turnip mixture over each piece and enjoy!

Posted by Paulette Thompson | February 25, 2008 5:50 PM

Paulette's recipe for turnip sounds fabulous! I am definitely going to try it out this week. We have turnip sitting in the refrigerator right now. We are big turnip fans. Thanks!

Posted by Barbara Kattman | February 25, 2008 8:26 PM