Turnips? Anybody have any recipes (630 views)

I've made a Turnip soup before that DH and I both enjoyed. I'm not sure what recipe I used but here's one that gets 5 star reviews:
www.spendwithpennies.com/creamy-turnip-soup/

I think Deborah Madison has a Turnip Gratin recipe that I've made before but I couldn't find it doing a Google search. If it does indeed exist, I would have gotten it out of her book, Vegetarian Cooking for Everyone.

Funny - I did a search on this board for Turnips and I found the Deborah Madison recipe that I referenced above. I posted it on a thread in 2016!

Golden Gratin of Carrots, Rutabagas, and Turnips
From Vegetarian Cooking for Everyone by Deborah Madison
butter for the dish
Bechamel sauce for gratins (below)
12 oz rutabaga, peeled and julienned
Salt and freshly milled pepper
1 small onion, finely diced
1 Tbsp butter
12 oz turnips, peeled and julienned
8 oz carrots, peeled and julienned
1 C fresh bread crumbs

Preheat the oven to 375. Lightly butter a 2-qt gratin dish.
While the sauce is cooking, boil the rutabagas in salted water for 2 min and drain.
Cook the onion in the butter in a small skillet over medium heat, about 8 minutes; the combine with the
rest of the vegetables. Season with salt and pepper and transfer to the gratin dish.
Pour the sauce over the top, cover with the bread crumbs, and bake until bubbling and golden on top,
about 45 min.

Bechamel Sauce for Gratin
2 cups milk or basic vegetable stock
2 slices onion
aromatics (a few parsley sprigs, a bay leaf, and a few thyme sprigs)
4 Tbsp butter
3 Tbsp flour
salt and freshly milled white pepper
grated nutmeg
1/2 C cream, optional

In a saucepan, slowly heat the milk with the onion, aromatics and garlic. When it reaches a boil, turn
off the heat and set it aside. Ian another saucepan, melt the butter, stir in the flour, and cook for 1
minute. Whisk in the hot milk at once, including the aromatics. Cook until thickened, then transfer to a
double boiler, cover, and cook for 25 minutes. Strain, discard the aromatics, and season with salt,
pepper, and a pinch of nutmeg. Stir in the cream.


Turnip Soup with Turnip Greens - The Greens Cookbook
INGREDIENTS

THE STOCK
None is needed for this soup
THE SOUP
1 1/2 pounds small turnips (about 1 to 2 inches across), weighed without their greens
Salt
5 tablespoons butter, in all
2 to 3 leeks, white parts only (about 8 ounces), sliced
6 branches thyme or 1/4 teaspoon dried thyme
4 cups milk
White or black pepper
About 2 to 3 cups turnip greens
Fresh chopped thyme for garnish (optional)
PREPARATION

Peel the turnips (thickly, if they are large and mature) and slice them into rounds about 1/4 inch thick. Bring 3 quarts of water to a boil; then add 2 teaspoons salt and the turnips. Cover the pot and cook for 1 minute; then drain.
Melt 3 tablespoons of the butter in a soup pot with 1/2 cup water. Add the leeks, the blanched turnips, the thyme, and 1 teaspoon salt. Stew them, covered, over medium-low heat for 5 minutes, and then add the milk. Slowly heat it without bringing it to a boil, and cook, stirring occasionally, until the turnips are completely tender.

Cool the soup briefly; then purée it in a blender. If necessary, thin it with additional milk or water. Season to taste with salt, if needed, and freshly ground pepper.

Sort through the turnip greens and remove any that are bruised or especially tough looking, and wash them. Melt the remaining 2 tablespoons of butter in a pan, add the turnip greens, and cook them over medium heat until they are tender, about 5 to 10 minutes. Season with salt and pepper. Remove the cooked greens to a cutting board and chop them, roughly or fine, as you prefer; then add them to the soup and serve. Or garnish with fresh chopped thyme.

OH WOW!!! You have me so excited! I just read all your posts out loud to DH!! THANK YOU SO MUCH. I'm now looking FORWARD to our harvest!! (We don't know what to do...just planted the starts a coupla weeks ago and already we are seeing white things at base of them!! Not sure...think too young...Wallycat: don't know what kind. We are going to take camera out to get photo of the label thing.)

All the plant starts I dragged home ARE GOING NUTS!!!!!! Such a rewarding experience...and HE did all the work. Love that hard work I didn't do!!!

HE will probably COOK them, also. (Or perhaps not...not sure he's SOLD yet, but you gals sure have helped to work on him. Those recipes sound so ... good? Or...maybe? I love the sounds of them so far!!!!! THANK YOU

Catbatty

I found this on another thread:

Spicy-Sweet Turnips

Recipe By :Jim Peterson/Ann Pittman
Serving Size : 4 Preparation Time :0:00
Categories :

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 tablespoon brown sugar
2 teaspoons butter -- melted
1/4 teaspoon salt
1/4 teaspoon crushed red pepper
1/8 teaspoon ground ginger
1 Dash ground allspice
3 (6-ounce) turnips -- peeled and each cut
into 6 wedges
Cooking spray


Preheat oven to 400`.
Combine first 7 ingredients in a jelly roll pan or shallow roasting pan coated with cooking spray; toss to coat. Bake at 400` for 35 minutes or until tender, stirring every 10 minutes.





NOTES : Yield: 4 servings (serving size: 3/4 cup).

Cooking Light-Jan/Feb-03

Thank you ALL!! So nice to hear from you and get ideas and recipes!

Turns out that the kind we had (or had) are the small Japanese ones. We sliced them and put them in salads.

Now that I have your recipes, I will go buy some other the standard kind and give them a whole new twist from my normal ones. THANK YOU ALL AGAIN!! LOVE YOU LOVE YOU LOVE YOU

Catbatty

I used to make meatless stewed daikon radish with carrots.

You could try a quick sauté in olive oil with minced fresh garlic and red pepper flakes. One of our favorite things to do with all the leafy greens in that family.

More turnip greens so I made this Bon Appetit recipe using half turnip greens and half frozen spinach. LOVED this dish! Here is the copy/paste:

This riff on the classic dish swaps paneer out for salty chunks of feta. And while feta and spinach is an iconic combination, mozzarella or even tofu cubes are also great here. Do seek out the umami-charged asafetida at an Indian grocer or online—just a pinch of this pungent powder makes all the other spices come alive.

Recipe adapted with permission from Indian-ish by Priya Krishna with Ritu Krishna (Houghton Mifflin Harcourt). Copyright © 2019.
Ingredients

4 servings

¼ cup plus 2 Tbsp. ghee or extra-virgin olive oil

2 Tbsp. coriander seeds

¼ tsp. ground cardamom

1 small onion, chopped

1 garlic clove, finely chopped

1 1½" piece ginger, peeled, chopped

1 lb. baby spinach (about 12 cups)

1 small Indian green chile or serrano chile, coarsely chopped

1½ tsp. fresh lime juice

Kosher salt

6 oz. feta, cut into 1" pieces

1 tsp. cumin seeds

¼ tsp. asafetida (optional)

¼ tsp. red chili powder

Roti or rice (for serving)
Preparation

Step 1

Heat ¼ cup ghee in a large skillet over medium. Cook coriander seeds and cardamom, stirring constantly, until starting to brown, about 2 minutes. Add onion and cook, stirring occasionally, until translucent and slightly browned, about 5 minutes. Mix in garlic and ginger and cook, stirring, 1 minute. Add spinach by the handful, letting it wilt slightly after each addition before adding more. Cook until all of the spinach is just wilted, about 3 minutes. Remove pan from heat and add chile and lime juice; season with salt. Let cool 5 minutes.
Step 2

Transfer spinach mixture to a blender (reserve skillet) and blend until a coarse paste forms, about 1 minute. Return spinach mixture to pan and set over low heat. Stir in ½ cup water, then gently fold in feta, being careful not to break up. Cook until feta is slightly softened and has absorbed some of the sauce, 5–7 minutes.
Step 3

Meanwhile, heat remaining 2 Tbsp. ghee in a small saucepan over medium-high, 1 minute. Add cumin seeds. As soon as cumin seeds start to pop, sputter, and brown, remove from heat, 1 minute tops. Immediately add asafetida, if using, and chili powder. Pour ghee mixture over spinach mixture. Serve with roti or rice.

Do Ahead: Spinach mixture (without spiced ghee mixture) can be made 1 day ahead. Let cool; cover and chill.

We eat the root part raw, in salads. They are sweet and tender. Again, just looking for greens (the top part of the turnip that sticks up out of the ground). The Saag "paneer" was delicious. A repeater. When we do recipes for the month reviews, I hope I remember to add that one! A repeater, for sure!!!