We Have Turnips

This year my son planted turnips. He insisted they were rutabagas. When planting he was calling them rugabagas – it is amazing how his language changes. I think Rabbit on Winnie the Pooh grows rutabagas, so that is why he wanted to grow them. I did look for rutabaga seed, but couldn’t find any. So we planted some turnip seeds.
 
We gave some to Carmen (a family friend who likes turnips). Misako came over and she and I made some soup. We used chicken broth, lentils, shallots, carrots, turnips (of course), ham, mashed potatoes and gravy. It was a soup made with what I had in the refrigerator. We used lentils instead of beans as I didn’t have any beans soaked. I think we might have added some green onions and parsley.
 
Here are some more turnip recipes that I found that sound good: 
 
Manx Broth 
Submitted by: Saoirse  Prep Time: 25 Minutes
Cook Time: 2 Hours  Ready In: 2 Hours 25 Minutes
Yields: 8 servings
"Beef shank, leek, celery and turnip flavor this hearty broth from Isle Of Man (where I grew up!)"
INGREDIENTS:
3 quarts water
1 pound beef shank
1/2 cup pearled barley
1 carrot, coarsely chopped
1/2 turnip, peeled and chopped
1 leek, sliced
2 stalks celery, chopped
1 tablespoon dried thyme
1/2 cup chopped fresh parsley
salt and pepper to taste
DIRECTIONS:
1. Bring the water to a boil in a large pot. Add the beef shank, barley, carrot, turnip, leek and celery. Season
with thyme, salt and pepper. Bring to a boil, then simmer gently over medium heat for 2 hours. Remove the
shank from the pot and cut the meat into small pieces. Return the meat to the pot, and discard the bone. Return
to a boil and then stir in the parsley. Serve very hot.
Nutritional Information
Manx Broth
Servings Per Recipe: 8
Amount Per Serving
Calories: 158
Total Fat: 6g
Cholesterol: 25mg
Sodium: 116mg
Total Carbs: 12.2g
    Dietary Fiber: 3g
Protein: 13.6g
 
Turnips in Orange Sauce
2 pounds turnips, peeled, cut into 1-inch cubes, and cooked
1/2 teaspoon salt
1/4 pint orange juice
2 tablespoons firmly packed brown sugar
1/4 teaspoon ginger
1 tablespoon butter or margarine, melted
i large orange, segmented.
Drain turnips and mash.
Beat in the salt, orange juice, brown sugar, ginger
and butter or margarine.
Put into a buttered baking dish and decorate with
orange sections; bake at 180 C for 5 to 7 minutes.
makes 4 to 6 servings.
 
 
 
 
creamy turnip puree with walnuts, anchovies, and parsley
Bon Appétit | December 2003
 
The salty nut topping provides a nice contrast to the sweet mashed turnips.
Makes 12 servings.
 
6 pounds medium turnips, peeled, quartered
3 garlic cloves, peeled
1 1/2 cups (or more) whipping cream
1/4 cup (1/2 stick) butter
1/4 cup olive oil
6 anchovy fillets
1 cup walnuts, coarsely chopped
1/2 cup finely chopped fresh Italian parsley
 
Cook turnips and garlic in large pot of boiling salted water until turnips are very tender, about 30 minutes. Drain.
Return turnips and garlic to pot; stir over medium-high heat until dry, about 2 minutes. Working in batches,
puree turnips, garlic, 1 1/2 cups cream, and butter in processor until smooth. Return puree to pot. Season to
taste with salt and pepper. Add more cream if necessary to reach desired consistency. (Can be made 1 day
ahead. Cover and refrigerate.)
Heat olive oil in heavy medium skillet over medium-low heat. Add anchovies and cook, mashing with back of
wooden spoon until dissolved, about 1 minute. Add walnuts and cook until slightly crisp, about 5 minutes. Stir in
parsley. Rewarm turnip puree over medium heat, stirring frequently. Transfer to serving bowl. Spoon walnut
mixture over.
—-
notes mentioned it was oily maybe cut the butter
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