What’s in Season? Turnips

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Turnips are versatile root vegetables good for roasting, mashing, and adding to soups and stews. They’re at their best in season, during fall and early winter. Like all root vegetables, they have impressive storage properties and last, properly stored in a cool, dry place, through the winter. If you buy turnips with their greens still attached, don’t throw them away, they are an excellent cooking green.

Grated Turnip and Apple Salad
1 cup Peeled & grated raw turnips
1 cup Peeled & grated tart green – apples
1/2 cup Chopped fresh parsley
Juice of 1 large lemon
1 Tbsp. Vegetable oil
Salt & pepper
Combine all the ingredients. Toss well & chill, covered in the refrigerator.

Unstuffed Turnips

2 large turnips

1 lb. ground beef

1 cup cooked rice (for gluten-free diets) or bulgur wheat

1/3 finely minced onion

1 egg

Cinnamon

Crushed red pepper flakes

 

For the sauce:

28 oz. diced tomatoes, canned or fresh

2 tbsp. vinegar

1 tbsp. smoked paprika

1 clove minced garlic

1/4 tsp. allspice

2 Tbsp. ketchup or tomato paste (optional…it deepens the flavor.)

 

Put the whole, peeled turnips in a pot of water and boil until somewhat softened. Remove and set aside to cool.

In a bowl, mix meat, rice/bulgur, onion, egg, 1/3 cup diced tomatoes, with salt, pepper, cinnamon and red pepper flakes (the amounts of the spices are entirely up to you, but don’t be stingy. I usually used at least 1 tsp. of cinnamon.) Set aside.

Mix diced tomatoes, vinegar, paprika, garlic, allspice and ketchup in a small saucepan. Heat just until boiling, then remove from heat.

Slice the turnips in half. Then slice the halves into 1/4 thick half-moons.

Put a Dutch oven on a burner on low. Pour a bit of sauce in the bottom. Then line the bottom with a layer of turnip slices.

Shape meat mixture into meatballs. Put a layer of meatballs on the rutabagas. Then a layer of rutabagas on the meatballs. Continue until all the meat and rutabagas are in the pot.

Pour remaining sauces over the rutabagas and meatballs. Bring to a boiling over medium heat, then immediately reduce heat and simmer for one hour.

Turnip, Noodle and Tomato Soup

2 small turnips, peeled and cut in small dice

4 medium tomatoes, chopped

2/3 cup of elbow or spiral noodles

1 8-ounce can of tomato sauce

5 cups water

1 tablespoon butter

Salt and pepper to taste

Peel and dice turnips. Dice tomatoes. Place all ingredients in a stockpot.

Cover.

Cook over medium heat for 45 minutes. Serve hot.

Marinated Turnips
3 md White turnips, sliced thin
1/3 c Celery tops, chopped fine
1/3 c Oil
3 tbsp. Cider vinegar
1/2 tsp. Salt
1/4 tsp. Pepper

In a bowl combine all ingredients; toss and then chill until serving time.

Southern Turnip Salad

1 cube vegetable bouillon

1 cup water

3 cups peeled, cubed turnips

¼ cup minced onion

2 cloves garlic

salt and pepper to taste

1 ½ tbsp.. sour cream

½ cup shredded sharp white cheddar cheese

Chopped fresh parsley for garnish (optional)

Place the vegetable bouillon cube into a saucepan with the water, and bring to a boil over high heat. Cook until the bouillon cube dissolves, about 1 minute. Stir in the turnips, onion, and garlic, return to a boil, and cook the mixture until the turnips are tender, about 10 minutes. Reduce the heat to a simmer, and cook until most of the liquid has been evaporated, 10 to 15 more minutes.

Lightly stir in the sour cream to coat the turnips. Sprinkle with salt and pepper, and top with shredded Cheddar cheese and parsley.

Sweet Potato & Turnip Mash

1 pound sweet potatoes, peeled and diced

8 ounces turnips (about 2 medium), peeled and diced

3 large cloves garlic

30 fresh sage leaves, divided (12 left whole, the rest cut into strips)

2 tablespoons butter

1 teaspoon kosher or sea salt

1/2 teaspoon coarsely cracked pepper

Place potatoes, turnips, garlic and 12 sage leaves in a medium saucepan and cover with water. Bring to a boil. Reduce the heat to medium-low, cover, and simmer until the vegetables are fork-tender, 12 to 15 minutes. Drain. Return the vegetables to the pan and keep covered.

Heat butter in a small skillet over medium-high heat. As it melts and turns lightly brown, add the strips of sage and allow them to crackle and flavor the butter, about 1 minute.

Pour the sage and butter over the vegetables and smash with a potato masher. Stir in salt and pepper and serve.

Serves 6, each serving contains: Calories 88, Fat 4 g, Cholesterol 10 mg, Carbohydrates 12 g, Protein 1 g, Fiber 2 g, Sodium 224 mg, Potassium 291 mg.

Written By

Photo of Tammy Kelly, Ed. DTammy Kelly, Ed. DCounty Extension Director (252) 527-2191 tammy_kelly@ncsu.eduLenoir County, North Carolina
Posted on Nov 17, 2015
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