What to do with turnips?

OK, so we've heard from various members about various vegies that they aren't fond of. Beets are a common one (though pickled beets are a favorite at our table!) Also, some aren't much into kale. Etc....! For us, and me (Merlin) in particular, the one item I grow for you, not me (!) is cooking turnips. Mind you, raw salad turnips (Japanese type) are fine, and if they're sweet like in early-season, you can eat them like an apple. But cooked turnips?!!

This year, with a nice supply of good-quality cooking turnips (Purple-Top and Golden-Globe varieties), we've been on the hunt for ideas. If you can handle straight cooked turnips, more power to you!

Some ideas:

Mash them in with mashed potatoes. Add butter, or just salt and pepper to taste.

We've also used turnips in oven-roasted mixed vegetables. Cut in small pieces, they go nicely with a mix of many summer or fall vegetables. For example, potatoes, sweet potatoes, beets, onions, etc. Season with your favorite herb mix.

We're also trying out a "marinated radish salad", using turnips. The radish version has been tasty, so we'll see.... It's on the May 2010 page: http://sunnyslopefarm.blogspot.com/2010/05/radical-radishes-marinated-radish-salad.html

A recent favorite is "Turnips with Honey and Lemon". This is a modification of the same recipe using radishes, from the RELISH.COM web site: http://relish.com/recipes/radishes-honey-lemon/

Turnips with Honey and Lemon

2 Tbsp honey
1 Tbsp lemon juice
1 Tbsp vinegar
1 Tbsp olive oil
3-4 nice-sized cooking turnips, roots trimmed, cut to bite-size
1 tsp salt
1/2 tsp freshly ground black pepper
1 Tbsp chives

Whisk honey, lemon juice and vinegar in a small bowl. Heat olive oil in a skillet over medium-high heat. Add turnips and saute' 2 minutes. Add honey mixture and stir to coat. Reduce heat to medium, cover and cook t minutes, or until soft, stirring occasionally. Add salt, pepper and chives. Serve warm or room temperature.


Send us your turnip ideas!