Turnip Recipes

Here are some turnip recipes:

from the Craddock's:

Pioneer Beef Stew from the Craddocks

carrots, potatoes, onions, turnips from the farm plus a scant pound of lean beef, browned in olive oil with garlic and a chili pepper (from the store) all went together to blend a beautiful aroma floating thru the house. S & P and a handful of chopped flat parsley added at serving time was all the seasoning needed.

TURNIPS WITH BREAD CRUMBS AND PARSLEY

4 small turnips (about 3/4 pound), peeled
1 tablespoon unsalted butter
2 tablespoons fresh bread crumbs
2 teaspoons minced fresh parsley leaves
1/2 teaspoon freshly grated lemon zest

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.

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.

Serves 2. Gourmet

Braised Baby Turnips and Carrots

from Alice Waters' Chez Panisse Vegetables

A very simple stewing is all that is wanted for very tiny and delicate turnips and carrots. Wash and trim the vegetables. Both should be tender enough to make peeling unnecessary. Trim off the carrot tops but leave a half inch or so of the stalks. Leave the tender turnip greens attached, trimming off only the leaves that are wilted or damaged. Put the young roots in a saucepan with a little butter and water, and stew gently, covered, until softened but not overcooked. Season with salt and pepper and serve. This is especially nice if you have a variety of carrots of different shapes and colors.

LEEK AND TURNIP SOUP

Ingredients:
1 leek
1 medium red onion
1 large turnip (more would be good)
1 sweet potato
1 Tbl fresh chopped rosemary
2 pints water
Vegetable bouillon or stock cubes

Method:
Cut off dark green tops from leeks, rinse very thoroughly, and dice. Chop onion, and saute leeks and onion in the bottom of a large soup pot in a little water until soft. Peel and dice turnips and potatoes, and add to soup pot.

Add a little stock and stew for 5 minutes, stirring gently. Add the rest of the stock and the rosemary, and simmer for 15 minutes, or until the potatoes are fully cooked. Puree about half of the soup in a food processor or blender, and return to the pot. Season to taste, reheat, and serve.