Cooking & Baking
Related: About this forumWhat to do with turnips?
Several of the families in my (rural) community plant food plots during deer hunting season. They are mostly a mixture of various kinds of greens, purple-top turnips, white icicle radishes. I picked a bunch of kale today and pulled up at least a dozen turnips that were large as baseballs. I always put them in soups, stews, pot roast, and right now there are some on the stove together with a rutabaga which I will serve mashed with butter, salt & pepper.
Does anyone have suggestions on other ways to prepare turnips? Has anyone made slaw or pickles with turnips?
woodsprite
(11,914 posts)then mash with butter. I don't think I've ever had them another way. When I was just poking around the net now, I came up with some recipes that looked good at
http://www.bonappetit.com/recipes/slideshow/turnip-18-recipes-underrated-root-vegetable
dem in texas
(2,674 posts)I have used jicama in a salad many times. Cut in thin match-stick pieces, mix with orange slices and purple onion, dress with a light oil and vinegar (with a little water too) and serve on shredded lettuce.
When I was a kid, we'd eat turnips raw, cut in thin slices. You might taste a piece of raw turnip before turning it into a salad. Probably smaller sizes would be milder.
My aunt was well-known for her creamed turnip dish. She'd cook the turnips until soft, then add to a white cream sauce. We all loved it, she would get request to bring this dish to family events because we all liked it so much.
japple
(9,825 posts)The creamed turnip dish sounds great. I have made turnips au gratin and think they could probably be mixed with potatoes in that dish and it would be even better.
Thanks for the suggestions.
Warpy
(111,261 posts)Horses like them, too. I don't. I can tolerate them in soups and I can get them down if they're roasted, but I've never been much of a turnip fan.
I have made pickled daikon radish that was very good, pickled in tamari soy sauce. It could work with turnip.
eppur_se_muova
(36,262 posts)Here's an "Americanized" version of a Korean analog ... I've had the Chinese version, which is similar, but less spicy.
http://www.pennilessparenting.com/2012/03/mu-sangchae-korean-turnip-salad-recipe.html
follow the links for other turnip recipes !
japple
(9,825 posts)sounds delicious.
rusty quoin
(6,133 posts)They are bitter, and I add sugar, but you guys know more than me. I never used them in soups. I will try that.
japple
(9,825 posts)really adds a rich flavor, and no one will even know why the mashed potatoes taste so good.
rusty quoin
(6,133 posts)and I don't like, making a beef stew better.
I will try try a turnip in mashed potatoes. Playing around with a little bitter to silky smooth potatoes with butter..a little milk to break up the starch and thickness could absolutely work.
Thank you for that.
SoCalDem
(103,856 posts)or make a pot of vegetable beef soup & dump them in
japple
(9,825 posts)and give the soup a depth of flavor that I miss when they are not in the soup.
rusty quoin
(6,133 posts)To start then depending on what type of soup you go from there. You add them at the beginnings as an aromatic all the time?
Vinca
(50,271 posts)The empressof all
(29,098 posts)I have tried but even in complex vegetable soups they just turn me off. I've tried rutabaga as well and just don't care for it. It's a good thing there are so many vegetable choices out there.....I'm learning to appreciate kale but that's been a while in coming and a little persistence in the kitchen Love those white radishes tho....sliced thin on black bread with butter and sea salt...or in a light pickle. Have you tried them lightly sauted in butter? The radishes not the turnips....I can't help you there
rusty quoin
(6,133 posts)I treat it like parsley, that is used at the end of the process. I know that it is good for us, so I add enough to make it look good, and then more, maybe too much, but I don't mind too much fresh greens in meat stews. If they are relatively fine chopped, they are a welcome addition.