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* Exported from MasterCook *

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

Val, hope this is the one and you enjoy it. I can't remember the last time I had turnip. I might have to try that recipe too.

I need to make that soup again. I have some butternut squash I want to use soon.

For some reason that Mexican recipe just doesn't sound good to me. I love Mexican and like turnips but don't know if I'd like them together. Here are a couple of my favorites from Deborah Madison. She says if your turnips are really large or old, peel and blanch them for about 1 minute to remove any bitterness. I do that every time I cook turnips.


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.

McGee,
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