Buttered Turnip Puree
Recipe courtesy of Tyler Florence


Total Time:
30 min
Prep:
10 min
Cook:
20 min
Yield:4 servings
Level:Easy
Ingredients

3 large turnips, peeled and cut into uniform chunks
1 quart milk
3 fresh thyme sprigs
1 clove garlic, peeled and gently smashed with the side of a knife
1/2 cup (1 stick) unsalted butter, cut into small cubes
Kosher salt and freshly ground black pepper

Directions

Combine the turnips, milk, thyme and garlic in a medium saucepan. Set over medium heat and partially cover the pan. Bring to a gentle simmer and cook for 20 to 30 minutes, until the turnips are tender-the tip of a paring knife should go through without resistance.
Drain the turnips, reserving the cooking liquid, and transfer to a food processor (discard the thyme sprigs). Add about 1 cup of the reserved cooking liquid and the butter, season with plenty of salt and pepper and puree until smooth. Add more of the liquid, if necessary. Serve hot.


Recipe courtesy of Tyler Florence for Food Network Magazine

Read more at: http://www.foodnetwork.com/recipes/tyler-florence/buttered-turnip-puree-recipe2.print.html?oc=linkback

Braised Turnips with Leeks and Bacon
(makes 6-8 side servings)

4 lbs turnips, trimmed, peeled and chopped to a large dice
2 leeks, white and light green parts only, chopped
4 oz. or so slab bacon, chopped to a small dice (or “lardons”)
4-5 cups water
1 tablespoon extra-virgin olive oil
salt and pepper to taste

Heat the oil in a large, heavy-bottomed pot or Dutch oven. Cook the bacon at medium-high, stirring occasionally, until just crispy and browned (about 2-3 minutes). Remove bacon and add the leeks to the same pan. Reduce heat to low and cook, stirring occasionally and seasoning with a pinch of salt and pepper, for 5-6 minutes, or until softened. Return the bacon to the pan along with the turnips. Increase heat to high, stir and season with salt and pepper for 1-2 minutes. Add enough water to cover by about half the height of the turnips. Partially cover the pot and cook for 20-30 minutes, stirring intermittently to cover all the turnips. Serve once the turnips are very tender but still holding their shape, and most of the liquid has evaporated.

http://noteatingoutinny.com/2012/11/15/braised-turnips-with-leeks-and-bacon/

Roasted Turnips with Cilantro Peanut sauce

Roasted turnips are good in and of themselves. Here's a way to make them irresistible. I also think they are very good used like roasted beets in a salad with greens and feta cheese.

Chunks of any type of turnip or rutabaga
Olive oil to coat
Salt and pepper

Clean and top turnips, remove thicker skin areas, and chop into similar sized chunks. Toss with olive oil, salt and pepper, and spread out on a baking sheet. Bake in the oven at 375 or 400 until soft to the tines of a fork, and starting to brown a little. While baking you can make up a container of the Cilantro Peanut Sauce below and use it for dipping the roasted chunks or as a sauce poured over them.

From Sarah Voiland, 2010.

Cilantro Peanut Sauce

This sauce is great on udon noodles, tofu, roasted turnips, fries, almost anything.

1/4 cup peanut butter
1/4 cup honey (or other sweetener)
3 tbs soy sauce
2 tbs cider or rice vinegar (or other light vinegar)
2 tbs lemon or lime juice
2-4 tbs olive oil
1 bunch cilantro, chopped
1 tbs sesame oil (optional)
1-2 cloves garlic, minced (optional) - or green garlic
1 tbs minced fresh ginger (optional, or a little ginger powder)
a little of your favorite spicing agent (cayenne powder, chili flakes)

    Mix everything together. You can mix it in a pouring container or the container you'll store leftovers in later. Add a little water to get desired consistency. Salt to taste.
   When I do this I just stick some of each thing in and stir and taste it and then add more of things as needed, so if you want it more peanut buttery, you can add more, etc.

From Sarah Voiland, 2010.

Crispy Turnip 'Fries'

Ingredients:

3 pounds turnips

1 tablespoon vegetable oil

1/3 cup grated Parmesan cheese

1 teaspoon garlic salt

1 teaspoon paprika

1 teaspoon onion powder

Directions:

1.Preheat oven to 425 degrees F (220 degrees C). Line a baking sheet with a piece of aluminum foil and lightly grease.

2.Peel the turnips, and cut into French fry-sized sticks, about 1/3 by 4 inches. Place into a large bowl, and toss with the vegetable oil to coat. Place the Parmesan cheese, garlic salt, paprika, onion powder in a resealable plastic bag, and shake to mix. Place the oiled turnips into the bag, and shake until evenly coated with the spices. Spread out onto the prepared baking sheet.

3.Bake in preheated oven until the outside is crispy, and the inside is tender, about 20 minutes. Serve immediately.

Turnip Soup with Greens

Ingredients:

1 pound bacon, cut into ½ inch dice
2 cups onion, cut into ½ inch dice
2 cups potatoes, peeled, cut into ½ inch dice
2 cups turnips, peeled, cut into ½ inch dice
4-6 sprigs thyme or 1 bay leaf
1 cup greens, torn
1 cup cream
salt and pepper

Directions:

In a large sauce pan over medium heat, add bacon. Cover and cook slowly until fat renders, about 4 minutes. Remove from heat and pour off all but 1 tablespoon of fat.

Return pan to medium heat, add onion and cook until translucent, about 4 minutes. Do not brown.

Add potatoes and turnips to cook, stirring for 2 minutes. Add thyme, enough water to cover, bring to a boil, and reduce. Cook at brisk simmer for 15-20 minutes until tender.

Meanwhile, cook torn greens in butter or some of the bacon fat over high heat until wilted. Reduce and cook over medium-low heat for 1-2 minutes. Add greens to soup and simmer for 2-3 minutes. Add cream, salt, and pepper. Remove bay leaf or thyme and serve.

If soup becomes too thick, thin with broth, water or cream.

From: Don
Serves: 4

- See more at: http://waywardseed.com/products/recipes/detail-turnip-soup-with-greens.html#sthash.2WQkk5C2.dpuf

Orecchiette with Caramelized Turnips, Tuscan Kale, and Cracked Pepper from 'The Vermont Farm Table Cookbook'

Ingredients

  • Salt
  • 1 pound orecchiette
  • 1/4 cup canola oil
  • 2 medium turnips, peeled and cut into 1/4-inch dice
  • 1 pound Tuscan kale, stems and center ribs removed, roughly chopped
  • 2 garlic cloves, minced
  • 1/2 teaspoon red pepper flakes
  • Freshly cracked black pepper
  • 8 tablespoons (4 ounces) unsalted butter
  • 2/3 cup grated Parmigiano-Reggiano cheese, plus extra for garnish

Procedures

  1. Bring 6 quarts salted water to a boil in a large pot over medium-high heat. Add the pasta and cook until al dente, about 8 minutes. Drain the pasta, reserving 3/4 cup of the pasta water. Set aside.

     

  2. Meanwhile, heat the oil in a large saucepan over medium-high heat until hot but not smoking. Add the turnips and reduce the heat to medium. Cook, stirring often, until the turnips are tender and golden, about 6 minutes.

     

  3. Add the kale and cook, stirring often, until the kale is very tender, about 8 minutes. Add the garlic and red pepper flakes, and cook, stirring often, 1 minute. Add the reserved pasta water as needed and season with cracked pepper to taste. Add the butter and stir gently until melted.

     

  4. Add the pasta to the kale mixture and toss with tongs until the pasta is well coated. Stir in the Parmigiano-Reggiano. Season with salt and additional cracked pepper to taste.

     

  5. Divide the pasta into warm bowls, sprinkle with additional cheese, if desired, and serve.

Roasted Turnips with Cilantro Peanut sauce

Roasted turnips are good in and of themselves. Here's a way to make them irresistible. I also think they are very good used like roasted beets in a salad with greens and feta cheese.

Clean and top turnips, remove thicker skin areas, and chop into similar sized chunks. Toss with olive oil, salt and pepper, and spread out on a baking sheet. Bake in the oven at 375 or 400 until soft to the tines of a fork, and starting to brown a little. While baking you can make up a container of the Cilantro Peanut Sauce below and use it for dipping the roasted chunks or as a sauce poured over them.

From Sarah Voiland, 2010.

Cilantro Peanut Sauce

This sauce is great on udon noodles, tofu, roasted turnips, fries, almost anything.

1/4 cup peanut butter
1/4 cup honey (or other sweetener)
3 tbs soy sauce
2 tbs cider or rice vinegar (or other light vinegar)
2 tbs lemon or lime juice
2-4 tbs olive oil
1 bunch cilantro, chopped
1 tbs sesame oil (optional)
1-2 cloves garlic, minced (optional) - or green garlic
1 tbs minced fresh ginger (optional, or a little ginger powder)
a little of your favorite spicing agent (cayenne powder, chili flakes)

    Mix everything together. You can mix it in a pouring container or the container you'll store leftovers in later. Add a little water to get desired consistency. Salt to taste.
   When I do this I just stick some of each thing in and stir and taste it and then add more of things as needed, so if you want it more peanut buttery, you can add more, etc.

From Sarah Voiland, 2010.

Braised Turnips with Leeks and Bacon
(makes 6-8 side servings)

4 lbs turnips, trimmed, peeled and chopped to a large dice
2 leeks, white and light green parts only, chopped
4 oz. or so slab bacon, chopped to a small dice (or “lardons”)
4-5 cups water
1 tablespoon extra-virgin olive oil
salt and pepper to taste

Heat the oil in a large, heavy-bottomed pot or Dutch oven. Cook the bacon at medium-high, stirring occasionally, until just crispy and browned (about 2-3 minutes). Remove bacon and add the leeks to the same pan. Reduce heat to low and cook, stirring occasionally and seasoning with a pinch of salt and pepper, for 5-6 minutes, or until softened. Return the bacon to the pan along with the turnips. Increase heat to high, stir and season with salt and pepper for 1-2 minutes. Add enough water to cover by about half the height of the turnips. Partially cover the pot and cook for 20-30 minutes, stirring intermittently to cover all the turnips. Serve once the turnips are very tender but still holding their shape, and most of the liquid has evaporated.

http://noteatingoutinny.com/2012/11/15/braised-turnips-with-leeks-and-bacon/

Beef Stew with Root Vegetables

Ingredients

3 tablespoons olive oil
    1 tablespoon butter
    2 pounds beef stew meat
    3 cloves garlic, minced
    1 medium onion, diced
    1 cup red wine
    4 cups beef broth, more as needed
    1 tablespoon Worcestershire sauce
    2 to 3 tablespoons tomato paste
    1 1/2 teaspoons sugar
    1/2 teaspoon paprika
    1/2 teaspoon kosher salt
    Freshly ground black pepper
    2 carrots, roughly sliced
    2 parsnips, roughly sliced
    1 small turnip, roughly sliced
    2 tablespoons all-purpose flour, optional
    Minced fresh parsley, for garnish

Directions

Heat the oil and butter in a pan and brown the beef. Remove the beef from the pan, throw in the garlic and onions and cook until softened, about 3 minutes. Pour in the wine, beef broth, Worcestershire sauce, tomato paste, sugar, paprika, salt and some pepper. Then return the beef to the pan, cover and simmer on a low heat until the meat is very tender, 1 1/2 to 2 hours. If the liquid level gets too low, add more broth as needed.

Add the carrots, parsnips and turnips and continue to simmer until the vegetables are tender and the liquid is reduced, about 30 minutes.

If the stew is still too liquidy, remove a cup of cooking liquid from the pan and stir in the flour. Add the flour mixture back into the pan and stir. Simmer for 10 minutes until the stew is thick. The meat should be very tender; if it's tough, let it continue to cook.

To finish, add the parsley and stir through the stew.

Read more at: http://www.foodnetwork.com/recipes/ree-drummond/beef-stew-with-root-vegetables-recipe/index.html?oc=linkback