Something About Turnips

A recent email question asked, “Do you know of any other ways to prepare turnips?”

 

Though not my most favorite vegetables there are more interesting ways to cooking them than to bake, boil or steam them.

Why not consider mashing them with Sweet Potatoes because these make a nice combo.

How about shredding them and mixing them in your next batch of coleslaw?  This makes a good healthy tasting salad.

Why not julienne them into strips and use as a terrific garnish or eat them raw with a dip or some peanut butter?  You can not get a healthier snack.

Consider sowing some seeds with your children or grandchildren and let them learn the value and essence of gardening.  Slow your life down a little, get away from TV, go play in the dirt with them!

Consider using the greens as an alternative to your salads.  Why not cook some turnip greens with your spinach or collard greens adding garlic, onions, olive oil and lemons and use as a side dish?

Try adding turnips to stews, soups and even pastas!  Adding them to stews and soups in small cubes is just as nice as potatoes.

The next time you do a roast of meat or roasted veggies just cube up some turnips and add them to the pan.

Try Maple Glazed Turnips (A recipe from the Culinary School of America)

Ingredients:

2 lb purple-top turnips
2 tbsp unsalted butter
3 tbsp maple syrup
1/4 tsp ground cinnamon
1 pinch freshly grated nutmeg
Salt and pepper as needed
Water as needed
1 tbsp chopped flat-leaf parsley
2 tsp fresh lemon juice

Directions:

Peel the turnips and cut into even 1-inch cubes. Heat 1 tablespoon of butter in a sauté pan over medium heat. Add the maple syrup, cinnamon, nutmeg, and salt and pepper to taste. Add the turnips and then enough water to reach a depth of 1/4 inch. Bring to a boil over high heat. Reduce the heat to a simmer, cover, and pan steam until the turnips are tender, 7 to 8 minutes.

Remove the cover from the pan, and continue to cook the turnips until the water has cooked away and the syrup has glazed each piece evenly, about 3 minutes. Add the remaining butter to the pan with the parsley and lemon juice. Shake the pan until the butter is melted and the turnips are evenly coated. Season to taste with additional salt and pepper. Serve immediately.

May the Creative Force be with you as you tread the earth lightly!

Arlene Wright-Correll

Home Farm Herbery