I just happen to be lucky enough to be connected with a local farmer, and a bushel of turnips ended up in my kitchen. Nice firm, purple topped turnips, still rugged with the dirt they grew in.
I’m not one to push away vegetables especially when they were in the ground yesterday in on my counter today.
I must admit, though, I had the same trepidation most people have with turnips. They are a bit pungent because they are related to arugula and the radish. I told you my radish story here and how I learned to love them once I understood them. Turnips are not bland, but flavorful and have a distinguished taste. I found that even the pickiest eater will eat a turnip if it’s prepared properly.
A good scrub and a potato peeler and the turnip is ready to jump into stew, get roasted with olive oil and sea salt, get smashed up with a nob of butter, or join forces with other root vegetables, especially doing well with carrots and or white potatoes.
Roasted turnips are a lower carb, lower calorie alternative to the potato and can be cooked in many of the same ways a potato is cooked. Turnips are a good addition to any roasted vegetable, but look especially nice alongside the carrot.
I must mention the health benefits aside from being a lower calorie, lower carb food. Turnips are high in anti-oxidants which fight cancer, high in fiber, are heart healthy possessing anti-inflammatory properties and are high in calcium and potassium.
When sliced thinly, the roast up quickly and I can see an egg plopped right on top.
One day I make them hasselback style. Funny, I’ve yet to do this to a potato. I promise to come back this recipe.
I made them very prominent in this veal stew with turnips and white wine and now I doubt I can ever make a stew without turnips. This was one of my favorite stews and now I’m thinking I must go back to my famous lamb stew and add in turnips.
So tell me, do you eat turnips and what is your favorite way to make them?
- 2 medium turnips
- 1 teaspoon olive oil
- sea salt
- Preheat oven to 400 degrees
- Scrub turnips well, peel with potato peeler. Cut into wedges.
- Put olive oil on hands and toss turnips, caring not to put too much olive oil on turnips.
- Roast for ten minutes, turn, roast 10 minutes more. All ovens are different as are wedge sizes. You may need to experiment with timing.
- Eat immediately.