Recipes : Turnip

Fabulous Fall Roots Soup

Submitted by Kathleen Haines
Adapted from The Splendid Table
Fabulous Fall Roots Soup

Ingredients:

  • 3-5 leeks or 2-3 large onions
  • about 1.5 lbs. carrots
  • 2 turnips or large potatoes
  • olive oil
  • 6-8 cups stock, chicken or veggie
  • 1-2 cups creme fraiche

Make It:

I made this with leeks, carrots, and turnips, since those were what I had on hand, but it would adapt very easily to almost any combination of root veggies, white and/or sweet potatoes, and some type of onion.

Wash, peel, and cut the veggies into pieces that are somewhat uniform in size.  Toss with some olive oil and roast in a large roasting pan at 425 degrees, until they start to soften and caramelize.  Turn the veggies about every 10 minutes.  The leeks/onions will take about 20-30 minutes, the turnips/potatoes about 40 minutes, and the carrots about 45-60 minutes.  (All the measurements are approximate.  My roasting pan was filled, with about 2/3 carrots and 1/3 each leeks and turnips.)

As the veggies finish roasting take them out and put them in a soup pot.  When they are all in the pot, cover with stock and bring to a simmer, then simmer for about 30 minutes or until the veggies are all tender.  Puree with an immersion blender or in a blender or food processor.  Whisk in about 3/4 cup creme fraiche.  Season with salt and pepper.

To serve the soup, ladle into individual bowls, and put a spoonful of the remaining creme fraiche on top.  

I think Vermont Butter and Cheese makes creme fraiche, or you can make your own with Butterworks Farm heavy cream and cultured buttermilk:  Heat 2 cups heavy cream and 1-2 tablespoons cultured buttermilk to 85 degrees, pour into a glass jar, partially cover and leave at room temperature for 8-24 hours, until thickened.  Stir and refrigerate for another 24 hours before using.  It will keep for about 2 weeks in the refrigerator.

Categories:

Roast chicken with turnips

Submitted by Maryellen
Adapted from Bitten blog

Ingredients:

  • 1 chicken, about 3 pounds
  • Salt and pepper to taste
  • 4 tablespoons softened butter or olive oil
  • 2 pounds turnips, peeled and cut in slices 1/4 inch thick.

Make It:

Heat the oven to 450 degrees. Put a cast iron skillet or heavy roasting pan in the oven, on the low rack. Salt and pepper the chicken, and rub it with a third of the butter or oil.

When oven is hot, add another third of the butter or oil to pan. Place chicken in hot pan, breast up; roast 15 minutes, or until top begins to brown. Take chicken out of the oven. Scatter turnips around it and put remaining butter or oil over them. Tilt pan so juices run out of chicken.

Roast 15 minutes longer, and then baste chicken with pan juices. Continue to roast (lower heat to 350 if bird is becoming too brown) until an instant-read thermometer inserted in meaty part of thigh registers 155 degrees, 15 to 30 minutes more. Remove bird from pan, and raise heat to 500 degrees. Return turnips to oven in pan.

Let chicken rest while turnips brown, about 5 minutes. Carve chicken, and serve with turnips and pan juices.

Read the original recipe.

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Scalloped Turnips

Submitted by Maryellen
Adapted from simplyrecipes.com

Ingredients:

  • 4 tablespoons butter
  • 1/2 cup thinly sliced sweet onion
  • 4 cups peeled, sliced turnips
  • 2 tablespoons flour
  • 1 teaspoon salt
  • Freshly ground black pepper
  • 1 cup milk
  • 1/2 cup cream

Make It:

Sauté the onions in 1 tablespoon butter until just wilted. Butter a casserole dish and turn the oven on to 350.

Layer a third of the sliced turnips in the casserole dish; top with a third of the onion; sprinkle with 2 teaspoons of flour, 1/3 teaspoon of salt, and one grind of pepper; pat with dollops from 1 tablespoon of butter. Repeat this layering twice.

Mix milk and cream together and pour over the turnips. Cover and bake for 30 minutes, then remove cover and bake for another 30-45 minutes, or until tender and bubbly.

Read the original recipe.

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Turnip slaw

Submitted by Maryellen
Adapted from Joy of Gardening Cookbook

Ingredients:

  • 5 cups grated turnips
  • 2 cups grated beets or carrots
  • ½ cup chopped sweet onion
  • ½ cup minced parsley or other herb
  • ¼ cup olive oil
  • 3 tablespoons lemon juice
  • ½ teaspoon sugar
  • Salt and pepper

Make It:

Peel and then grate the turnips and beets or carrots and toss together with the onion and herb. Whisk the rest of the ingredients together into a dressing. Pour over the salad, and toss to coat.

Read another turnip slaw recipe, this time with cabbage and buttermilk dressing.

Categories:

Caramelized Turnips

Adapted from Adapted from “Chez Panisse Vegetables”

Ingredients:

  • Turnips
  • Olive oil
  • Salt and Pepper

Make It:

Preheat the oven to 425.

Peel the turnips, cut them in half lengthwise, then cut them into wedges. Toss them with a generous splash of olive oil and salt and pepper.

Spread them out in an even layer on a baking sheet and roast for about 10 minutes, then toss them once (if tossed or turned more frequently, they tend to break apart as they become tender). Roast for 5 minutes more and then check for doneness. They can take 15-30 minutes. The turnips are done when they are fork tender and nicely caramelized.

Categories:

Sautéed Grated White Turnips

Adapted from Adapted from the New York Times who adapted it from "The Union Square Cafe Cookbook"

Ingredients:

  • 1 1/2 pounds turnips
  • 2 tablespoons butter
  • 2 shallots or scallions, minced
  • 1 tablespoon parsley, chopped

Make It:

1. Peel and grate the turnips (this can be done with a food processor or vegetable mill).
2. Melt the butter over moderate heat and sauté the shallots until soft.
3. Add the turnips, salt and pepper and about one-fourth inch of water. Cover and cook for five minutes, stirring occasionally, until the turnips are tender. Correct seasoning, sprinkle with parsley and serve.

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