Asian Style Turnips
Turnip Casserole
Turnips with Brown Sugar Glaze
Turnip Gratin With Roasted Peppers and Fontina
Turnip and Potato Patties
Honey-Peppered Turnips
Asian Style Turnips
This recipe for turnips caught my eye because it is light and easy to
prepare. Both of these characteristics are especially appealing after
the holidays.
4 turnips, washed, trimmed and peeled
salt
Marinade:
1/2 cup water
2 tablespoons rice vinegar
2 tablespoons soy sauce
2 tablespoons sugar
2 small slices fresh ginger
1 clove garlic, minced
3 scallions, cut into 1-inch lengths
1/4 teaspoon red chili flakes
Garnish:
1 tablespoon chopped chives
2 teaspoons toasted sesame seeds
Instructions
Slice the turnips into slices about 1/8 of an inch thick and place them
on a cookie sheet. Sprinkle the slices with salt and allow them to
stand for 2 hours.
After 2 hours, rinse and drain the slices and set them aside.
In a saucepan combine the marinade ingredients and bring the mixture to
a boil. Add the turnips and toss them with the marinade. Continue
cooking until the liquid comes to a boil.
Allow the turnips and the liquid to cool, then transfer the slices and
mariade to a glass jar. Cover the jar and refrigerate up to 12 hours,
shaking the jar occasionally, to allow the flavors to blend.
Serve garnished with chives and sesame seeds.
Notes
I found this recipe in my friend Renee Shepherd's cookbook, "More
Recipes from a Kitchen Garden." Many of you may be familiar with
Renee's seed company, Renee's Garden. She has also been a guest on my
television shows to share her secrets for growing plants from seed.
This cookbook is loaded with tasty recipes that can easily be prepared
with vegetables that you can grow in your own garden.
This recipe for turnips caught my eye because it is light and easy.
Both of these characteristics are especially appealing after the
holidays.
Turnips are available in most markets year round, but are considered in
season from October through February. It is best to select small, young
turnips because they have the best flavor, a delicate, almost sweet
taste.
You can store turnips, wrapped in plastic, in the refrigerator for up
to 2 weeks. They will also keep in a cool basement.
Turnips are also a good source for vitamin C, another plus during the
cold and flu season.
Source: <http://www.pallensmith.com>
Turnip Casserole
2 medium turnips (or several small)
1 cup applesauce
3 Tbsp butter or margarine, softened
2 tsp. sugar
1 tsp. salt
1/8 tsp. pepper
1 egg
2 Tbsp melted butter
3/4 cup bread crumbs
Peel, cube and cook the turnips. Mash well. Combine mashed turnips with
the applesauce, 3 Tbsp butter, sugar, salt, pepper and egg. Place
mixture into a greased casserole dish. Combine the melted butter and
the bread crumbs and put on top of the casserole. Heat, uncovered, at
350 for 30 minutes. This casserole may be prepared ahead of time and
kept in the refrigerator. Heat just before serving.
Starkoski Peg
Source: <http://groups.yahoo.com/group/We-Love-COOKBOOKS-RECIPES/>
Turnips with Brown Sugar Glaze
2 lbs turnips peeled and quarterd
salt and pepper to taste
1/2 cup brown sugar
4 Tbsp butter
juice of one orange
oil
Place turnips in a roasting pan well coated in oil and roast till
tender, Last 15 - 20 mins of cook time add the butter brown sugar and
orange Juice....Serve hot.
Source: Orchidguy rec.food.recipes 11MAY2005
Turnip Gratin With Roasted Peppers and Fontina
Makes 4 to 6 side-dish servings
Admittedly, turnips are something of an acquired taste, but this dish
should help with the acquisition. The cream accents the turnips' earthy
nature while taming their pungency, and the roasted peppers -- which
can certainly come from a jar -- bring out their subtle sweetness.
Turnips can give off a lot of juice during cooking, so this gratin can
be saucy -- a great reason to serve it with crusty bread.
2 tablespoons unsalted butter, plus extra for gratin dish
3 medium cloves garlic, minced or put through a press
2 bay leaves
1 pinch ground nutmeg
1 teaspoon salt
Freshly ground black pepper to taste
1 cup whipping cream
2 1/4 pounds turnips (about 6 medium), peeled and very thinly sliced
(about 1/8 inch thick)
1 cup sliced roasted red peppers (about 6 ounces)
1/4 cup grated parmesan cheese (about 1 ounce)
1 1/4 cups coarsely grated fontina cheese (about 6 ounces)
Butter a 1 1/2-quart shallow gratin dish, casserole or other oven-safe
dish and set aside. Adjust rack to upper third of oven and preheat to
400 degrees.
Melt butter in a large saucepan over medium-low heat; add garlic and
cook, stirring constantly, until fragrant but not brown, about 45
seconds. Add bay leaves, nutmeg, salt, pepper, cream and turnips;
increase heat to medium, stir to coat turnips and bring to a simmer.
Adjust heat back to medium-low, cover pot and simmer, stirring
occasionally, until turnip slices are tender and pliable, 12 to 15
minutes.
Transfer half the turnips to buttered gratin dish and distribute
evenly. Arrange roasted peppers in an even layer over turnips, then
cover peppers with remaining turnips in an even layer. Top evenly with
parmesan, then fontina, and bake until turnips are very tender and
cheese browns deeply, about 35 minutes. Rest for 15 minutes and serve.
Source:
<http://www.oregonlive.com/recipes/oregonian/index.ssf?/base/exclude/1137110109238551.xml&coll=7>
Turnip and Potato Patties
1/2 pound turnips, peeled and cut into 1/4-inch cubes (about 1 1/3 cups)
6 oz potato, peeled and cut into 1/2-inch cubes (about 1 cup)
2 1/2 Tbsp thinly sliced scallion greens
1 egg, beaten lightly
1/4 cup all-purpose flour
Grapeseed oil, peanut oil, or canola oil (high smoke point vegetable oils)
Salt and pepper
In a large saucepan of boiling salted water, cook the turnip and
potato cubes for 15 to 17 minutes, until they are tender, and drain
them. In a bowl, mash them with a fork and stir in the scallions, the
egg, flour, and salt and pepper to taste.
Coat the bottom of a large, heavy bottomed skillet with about
1/4-inch of the oil. Heat the pan on medium high heat until the surface
of the oil begins to shimmer, but not smoke. Spoon 1/4-cup mounds of
the turnip potato batter into the pan, flattening them into 1/2-inch
thick patties with the back of a spatula. Fry the patties until they
are golden, turning them once, about 4 minutes on each side. Transfer
the patties to paper towels to drain off excess oil.
Makes six patties.
Recipe adapted from Gourmet Magazine, January 1985.
Source:
<http://www.elise.com/recipes/archives/001823turnip_and_potato_patties.php>
Sweet Potato and Turnip Swirl
"The pairing of sweet potatoes and turnips could make a turnip lover
out of all of us. Preparation time is 15 minutes. This recipe is from
The WEBB Cooks, articles and recipes by Robyn Webb, courtesy of the
American Diabetes Association."
Yield: 6 - 1/2 cup servings.
Servings:6 (change)
1/2 pound turnips, peeled and cubed
2 sweet potatoes, peeled and cubed
1 teaspoon minced fresh ginger root
1 tablespoon reduced fat margarine
1 tablespoon white sugar
2 teaspoons orange zest
In a medium saucepan over medium high heat, cover the turnips and sweet
potatoes with enough water to cover. Bring to a boil and cook until
soft, about 15 to 20 minutes. Drain; transfer to a food processor and
puree.
In a saucepan over medium heat, combine the ginger, margarine, sugar,
and orange peel. Allow margarine to melt and mix ingredients together
well. Add the puree and swirl together. Serve warm.
Source:
<http://thanksgiving.allrecipes.com/az/SweetPotatoandTurnipSwirl.asp>
Honey-Peppered Turnips
from Greene on Greens
Serves 4 to 6
1 Tbsp. unsalted butter
2 Tbsp. honey
1 lb. turnips, peeled*, cut into 1/4" cubes
1/2 tsp. freshly ground black pepper
Salt
Chopped fresh parsley
*remember if they're small, you probably don't need to do this! -
Debbie
Melt the butter with the honey in a medium saucepan over medium-low
heat. Stir in the turnips and pepper. Cook, covered, until tender,
about 12 minutes. Add salt to taste and sprinkle with parsley.
Source: <http://www.writerguy.com/deb/compost/2002/Nws19-2002.html>
--
Rec.food.recipes is moderated by Patricia Hill at [email hidden].
Only recipes and recipe requests are accepted for posting.
Please allow several days for your submission to appear.
Archives: http://www.cdkitchen.com/rfr/ http://recipes.alastra.com/