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Ten Turnip Treatments
Oven-Fried
Turnips
Garlic Mashed Turnips
Turnips with Bread
Crumbs
and
Parsley
Roasted
Turnips, Sweet Potatoes,
Apples, and Dried Cranberries
Escalloped Turnips
Turnip Casserole
Potato Turnip Casserole
USDA Quick Turnip Soup
Italian
Turnip and Rice Soup
with Parmesan Cheese
Drying Turnips
Garlic
Mashed Turnips
3 cups diced turnip
2 cloves garlic, minced
1/4 cup heavy cream
3 tbls melted butter
salt and pepper
1. Cook turnip cubes and garlic cloves in boiling water 15 min or until
soft. Drain very well.
3. Mash turnips (can use food processor), then add cream and butter with
salt and pepper.
Oven-Fried
Turnips
4 turnips, trimmed and peeled (about 1 1/4 pounds)
2 tbls olive oil
1 tsp kosher salt
½ tsp chili powder
1. Heat oven to 425 degrees F. Cut turnips into 2-inch-by-1/2 inch
sticks. Place turnips in a Ziploc bag, pour in oil, salt & chili
powder. Seal bag & toss to coat turnips.
2. Spread out turnips in a single layer on a foil-lined cookie sheet.
Cook for 30 minutes, turning halfway through.
3. You can substitute other spices as desired for the chili powder.
Turnips
with Bread Crumbs and Parsley
4 small turnips (about 3/4 pound), peeled
1 tbls unsalted butter
2 tbls fresh bread crumbs
2 tsp minced fresh parsley leaves
1/2 tsp freshly grated lemon zest
1. In a large saucepan of salted boiling water cook turnips 15
minutes and drain. When turnips are cool enough to handle, cut each into
8 wedges.
2. In a large skillet cook turnips in butter over moderate heat,
stirring occasionally, until almost tender and golden on the edges,
about 10 minutes. Stir in bread crumbs, parsley, zest, and salt and
pepper to taste and cook, stirring occasionally, until turnips are
tender, about 5 minutes.
Source: Gourmet
Roasted
Turnips, Sweet Potatoes, Apples,
and Dried Cranberries
3 cups (1/2-inch) cubed peeled turnips (about 1
1/4 pounds)
3 cups (1/2-inch) cubed peeled sweet potato (about 1 1/4 pounds)
2 1/2 cups (1/4-inch) cubed peeled Granny Smith apple (about 1 1/2
pounds)
1 cup dried cranberries
1/2 cup packed dark brown sugar
1 tbls fresh lemon juice
Cooking spray
2 tbls butter or stick margarine, cut into small pieces
1. Preheat oven to 350°. Combine the first 6 ingredients in a
shallow 2-quart baking dish coated with cooking spray. Top with butter.
2. Bake at 350° for 1 1/2 hours or until tender, stirring after
45 minutes.
Source: Cooking
Light
Escalloped
Turnips
3 cups diced turnips
1 teaspoon sugar
2 cups water
5 tbls butter, divided
3 tbls flour
1⁄2 tsp salt
1⁄8 tsp nutmeg
milk, as needed
1⁄2 cup crushed dry cereal
2 tbls grated cheese
1. Cook turnips in boiling salted and sugared water until tender.
Drain and reserve liquid.
2. Melt 3 tablespoons butter; stir in flour, salt and
nutmeg. Add reserved liquid, stirring constantly (if less than
11⁄2 cups, add milk to make full amount). Cook and stir over
medium heat until sauce thickens.
3. Combine with turnips in lightly oiled casserole. Combine cereal, 2
tablespoons melted butter and cheese; spread over turnip mixture.
4. Bake in a moderately hot oven (350° F) until brown, about 25
minutes. Serves 6
Source: Ann Severns,
University
of
Alaska
Cooperative Extension Service
Turnip
Casserole
8 med. turnips, peeled & cut into
2"x1/2" strips
1/2 cup finely chopped celery
2 large carrots, scraped & cut into 2"x1/2" strips
1/4 cup chopped onion
1 cup English peas
1 (4oz.) jar chopped pimento
1 (10 3/4 oz.) can cream of mushroom soup
1 cup sour cream
1/2 tsp dried basil
1/2 cup herb-seasoned stuffing mix
1/4 cup melted margarine
1. Place first 4 ingredients in a large pot, cover with water and
cook 5-8 min. or until vegetables are tender. Drain well.
2. Stir in peas and pimento. Set aside while combining
other ingredients.
3. Stir soup, sour cream and basil together, add vegetable mixture. Pour
into a well-greased 9" square casserole dish. Combine stuffing and
butter. Spread over top of casserole.
4. Bake at 350° for 30 minutes.
Source: South
Carolina Department of Agriculture
Potato
Turnip Casserole
1 large potato, peeled and cut up
2 small turnips, peeled and cut up
1 large sweet onion, peeled and cut up
3 tbsp butter
1 large garlic clove, peeled and minced
1/2 cup heavy cream
1 tsp salt
black pepper to taste
1/4 tsp nutmeg
3 tbsp heavy cream (on top)
1. Parcook the potato and turnips until just done. Saute the onion in
butter.
2. Mix all ingredients (except cream) together into a
greased casserole dish.
3. Top with the 3 tbsp. cream and bake in a preheated 325 degree oven
for 30 minutes.
Source: The
Roanoke
Times
USDA Quick
Turnip Soup
2 tbls finely chopped onion
2 tbls butter or margarine
2 tbls flour
1 quart hot milk
1 cup grated raw turnips
salt and pepper to taste
1. Cook the onion in the butter or margarine for a few minutes. Blend
in the flour. Add the milk, turnips, salt, and pepper.
2. Cook about 10 minutes, stirring frequently until the
turnips are tender.
Source:
U. S.
Department of Agriculture,
University
of
Alaska
Fairbanks
Cooperative Extension Service
Italian
Turnip and Rice Soup
with Parmesan Cheese
2 tbls butter
1 tbls olive oil
1 pound of turnips, peeled and cut into a 1/2-inch dice
3 pints of chicken or vegetable stock
1/2 cup of rice (arborio if you have it)
Salt and pepper
Garnish: minced parsley and freshly grated Parmesan cheese
1. Melt the butter and oil in a large saucepan and bring to a froth.
Toss in the turnips and saute until brown, about 5 or so minutes. Pour
in the stock, bring to a boil, reduce heat and cook, covered, for about
10 minutes.
2. Stir in the rice and cook, covered, over medium heat for about 15
minutes. When ready to serve, stir in salt and pepper to taste, then
parsley and 1 to 2 ounces of Parmesan.
3. Ladle into bowls and pass extra parmesan separately.
Source: The
Roanoke
Times
Drying
Turnips
1. Choose firm round turnips. Wash, remove tops and pare. Cut into
slices 1⁄4 to 1⁄2 inch thick. Steam blanch 3 to 5
minutes.
2. Dry at 130° F for 8 to 10 hours or until brittle.
3. Pack into clean, dry container with tight fitting lid. Use in
soups or as a snack.
Source:
University
of
Alaska
Cooperative Extension
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