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Recipes - Turnips
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The turnip has been considered a food source for both man and animal since ancient times.
Grown in the United States since the early 1600's, Americans are once again "discovering" the
crop once known as the vegetable of the nobility.
Grown in the United States since the early 1600's, Americans are once again "discovering" the
crop once known as the vegetable of the nobility.
CREAMY TURNIP SOUP WITH CARROT JULIENNE
3 tablespoons butter
2 leeks, thinly sliced (white and pale green parts only)
1 medium onion, thinly sliced
5 turnips (about 2 1/2 pounds), peeled, cut into 1/2-inch-thick slices
1 medium russet potato, peeled, cut into 1/2-inch-thick slices
5 cups (or more) canned low-salt chicken broth
1 3/4 cups milk
1/4 cup whipping cream
Pinch of ground nutmeg
2 carrots, cut into matchstick-size strips
1 turnip, peeled, cut into matchstick-size strips
2 tablespoons chopped fresh dill
Melt butter in heavy large Dutch oven over medium heat. Add leeks and onion and sauté until
onion is translucent, about 12 minutes. Add 5 sliced turnips and potato and sauté 2 minutes. Add
5 cups broth. Bring to boil. Reduce heat to medium-low and simmer until vegetables are very
tender, about 30 minutes.
Puree soup in blender in batches until very smooth. Return to Dutch oven. Add milk and cream.
Bring to simmer. Season to taste with nutmeg, salt and pepper. (Can be prepared 1 day ahead.
Cover and refrigerate.)
Cook carrot and turnip strips in pot of boiling salted water until just crisp-tender, about 2 minutes.
Drain.
Bring soup to simmer, thinning with more broth if necessary. Ladle into bowls. Garnish with carrot
strips, turnip strips and chopped fresh dill.
Serves 6.
Bon Appétit
December 1995
3 tablespoons butter
2 leeks, thinly sliced (white and pale green parts only)
1 medium onion, thinly sliced
5 turnips (about 2 1/2 pounds), peeled, cut into 1/2-inch-thick slices
1 medium russet potato, peeled, cut into 1/2-inch-thick slices
5 cups (or more) canned low-salt chicken broth
1 3/4 cups milk
1/4 cup whipping cream
Pinch of ground nutmeg
2 carrots, cut into matchstick-size strips
1 turnip, peeled, cut into matchstick-size strips
2 tablespoons chopped fresh dill
Melt butter in heavy large Dutch oven over medium heat. Add leeks and onion and sauté until
onion is translucent, about 12 minutes. Add 5 sliced turnips and potato and sauté 2 minutes. Add
5 cups broth. Bring to boil. Reduce heat to medium-low and simmer until vegetables are very
tender, about 30 minutes.
Puree soup in blender in batches until very smooth. Return to Dutch oven. Add milk and cream.
Bring to simmer. Season to taste with nutmeg, salt and pepper. (Can be prepared 1 day ahead.
Cover and refrigerate.)
Cook carrot and turnip strips in pot of boiling salted water until just crisp-tender, about 2 minutes.
Drain.
Bring soup to simmer, thinning with more broth if necessary. Ladle into bowls. Garnish with carrot
strips, turnip strips and chopped fresh dill.
Serves 6.
Bon Appétit
December 1995
POTATO AND TURNIP GRATIN
4 cups heavy whipping cream
2 cups low-salt chicken broth
6 large fresh thyme sprigs
4 large fresh sage sprigs
2 large fresh rosemary sprigs
2 large garlic cloves, pressed
1 Turkish bay leaf
1 tablespoon coarse kosher salt
1 teaspoon ground black pepper
1/4 teaspoon ground nutmeg
1/4 teaspoon cayenne pepper
3 1/2 pounds russet potatoes
2 pounds turnips
1 cup freshly grated Parmesan cheese
Position rack in top third of oven and preheat to 350°F. Bring first 11 ingredients to boil in large
saucepan. Reduce heat and simmer until mixture is reduced to 33/4 cups, about 35 minutes.
Strain cream mixture into large bowl.
Peel potatoes; cut into 1/8-inch-thick rounds, adding immediately to cream mixture to prevent
discoloration. Peel turnips; cut into 1/8-inch-thick rounds. Add to potato mixture; stir to coat.
Pour vegetable mixture into 15x10x2-inch glass baking dish and press to even layer. Cover dish
with foil. Bake 1 hour. Uncover; sprinkle with cheese. Bake until top is golden brown, potatoes are
tender, and most of cream mixture is absorbed, about 25 minutes longer.
Makes 12 servings.
Bon Appétit
Menus
December 2005
Bruce Aidells and Nancy Oakes
4 cups heavy whipping cream
2 cups low-salt chicken broth
6 large fresh thyme sprigs
4 large fresh sage sprigs
2 large fresh rosemary sprigs
2 large garlic cloves, pressed
1 Turkish bay leaf
1 tablespoon coarse kosher salt
1 teaspoon ground black pepper
1/4 teaspoon ground nutmeg
1/4 teaspoon cayenne pepper
3 1/2 pounds russet potatoes
2 pounds turnips
1 cup freshly grated Parmesan cheese
Position rack in top third of oven and preheat to 350°F. Bring first 11 ingredients to boil in large
saucepan. Reduce heat and simmer until mixture is reduced to 33/4 cups, about 35 minutes.
Strain cream mixture into large bowl.
Peel potatoes; cut into 1/8-inch-thick rounds, adding immediately to cream mixture to prevent
discoloration. Peel turnips; cut into 1/8-inch-thick rounds. Add to potato mixture; stir to coat.
Pour vegetable mixture into 15x10x2-inch glass baking dish and press to even layer. Cover dish
with foil. Bake 1 hour. Uncover; sprinkle with cheese. Bake until top is golden brown, potatoes are
tender, and most of cream mixture is absorbed, about 25 minutes longer.
Makes 12 servings.
Bon Appétit
Menus
December 2005
Bruce Aidells and Nancy Oakes
Sweet Salad Turnips with Thin-Sliced Fried Tofu
2 lbs sweet salad turnips
5 cups water
2 tsp. dashinomoto
1/4 cup or less soy sauce
1/4 cup mirin
1 package thin-sliced fried tofu
1. Peel turnips and cut into bite-sized pieces.
2. Place fried tofu into boiling water and boil for about a minute. Remove and cut into four
squares and then cut squares diagonally to make triangles.
3. Mix water and dashinomoto, soy sauce and mirin with the turnips and tofu and boil gently over
low heat for at least one hour.
4. The boiling liquid can then be used to boil other greens, such as mizuna or daikon greens.
2 lbs sweet salad turnips
5 cups water
2 tsp. dashinomoto
1/4 cup or less soy sauce
1/4 cup mirin
1 package thin-sliced fried tofu
1. Peel turnips and cut into bite-sized pieces.
2. Place fried tofu into boiling water and boil for about a minute. Remove and cut into four
squares and then cut squares diagonally to make triangles.
3. Mix water and dashinomoto, soy sauce and mirin with the turnips and tofu and boil gently over
low heat for at least one hour.
4. The boiling liquid can then be used to boil other greens, such as mizuna or daikon greens.
GLAZED TURNIPS
Glazed turnips make a nice side dish for roasted meats or poultry.
Active time: 20 min Start to finish: 35 min
click photo to enlarge
2 lb small to medium (2-inch) turnips
About 1 1/2 cups plus 3 tablespoons water
2 tablespoons butter
1 tablespoon sugar
1/2 teaspoon salt
Garnish: chopped fresh flat-leaf parsley
Peel turnips, then halve horizontally and quarter halves. Arrange turnips in 1 layer in a 12-inch
heavy skillet and add enough water (about 1 1/2 cups) to reach halfway up turnips. Add butter,
sugar, and salt and boil over moderately high heat, covered, stirring occasionally, 10 minutes. Boil
turnips, uncovered, stirring, until tender and water has evaporated, about 8 minutes.
Sauté turnips over moderately high heat, stirring, until golden brown, about 5 minutes more. Add
3 tablespoons water and stir to coat turnips with glaze.
Makes 4 servings.
Gourmet
February 2001
Glazed turnips make a nice side dish for roasted meats or poultry.
Active time: 20 min Start to finish: 35 min
click photo to enlarge
2 lb small to medium (2-inch) turnips
About 1 1/2 cups plus 3 tablespoons water
2 tablespoons butter
1 tablespoon sugar
1/2 teaspoon salt
Garnish: chopped fresh flat-leaf parsley
Peel turnips, then halve horizontally and quarter halves. Arrange turnips in 1 layer in a 12-inch
heavy skillet and add enough water (about 1 1/2 cups) to reach halfway up turnips. Add butter,
sugar, and salt and boil over moderately high heat, covered, stirring occasionally, 10 minutes. Boil
turnips, uncovered, stirring, until tender and water has evaporated, about 8 minutes.
Sauté turnips over moderately high heat, stirring, until golden brown, about 5 minutes more. Add
3 tablespoons water and stir to coat turnips with glaze.
Makes 4 servings.
Gourmet
February 2001