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Turnips and Cheese
(Alright… I want to try to help many of you get through more turnips… this is a "comfort food" recipe… remember, turnips are VERY
high vitamin C, A, and K, and low in calories, too!)
2-3 large turnips, cubed
1 cup Swiss cheese, grated
3 tablespoons butter
Salt and pepper to taste
Instructions
1. Boil turnips in salted water for about 25 minutes, or until just soft.
2. Drain off water.
3. Mash with a potato masher or fork
4. Add butter, seasonings and cheese.
5. Mix until cheese starts to melt, then stop mixing.
6. Serve.
Kris Larson, April 2008
Hashed Brown Turnips
I overheard this quick recipe from one of our Core Group members. It sounded fun and delicious and easy, and yet another way to
enjoy turnips
1-3 turnips, shredded
Butter or oil
1-2 cloves garlic
salt
Heat oil (or melt butter) in skillet over medium-high heat.
Add garlic and cook for 1 minute
Add turnips and flatten in skillet. Let cook until browned, then flip.
Add salt to taste.
You can also stir fry turnips this way, too, if you don't want a solid "hash brown"
Kris Larson, April 2008
Turnips, Celery And Tomatoes
* 2-4 turnips, peeled, sliced or diced
* 2 cups celery, washed, chopped
* 4 tomatoes, sliced and diced
* 3 cups water
* 2 tablespoons butter
* Salt and pepper to taste
1. Put all ingredients in a kettle.
2. Cover, bringing to a simmer.
3. Cook slowly for about 25 minutes, until turnips are tender.
4. Then serve.
Kris Larson, April 2008
Buttered Turnips and Rutabagas with Mixed Herbs
1 ½ pounds turnips and/or rutabagas, peeled
Salt and pepper, to taste
2 Tbsp butter or sunflower oil
1 Tbsp chopped parsley
2 tsp chopped tarragon or thyme
2 Tbsp snipped chives
1 garlic clove
½ cup fresh bread crumbs browned in 1 Tbsp butter or oil
Dice the
turnips and rutabagas into ½-inch cubes. Boil them separately until they're tender-firm, abut 12-20 minutes. Drain. Melt the butter in a wide skillet. When foamy, add the vegetables and sauté over medium-high heat,
stirring frequently, until golden. Toss with the herbs and garlic, taste for salt, and season with pepper. Remove to a serving dish and scatter the crisped bread crumbs on top
Kris Larson, April 2008
Peel and eat them raw in slices, adding a touch of salt to bring out the flavor and crunch if desired.
Sandy Shaner, June 2007
Freezing Turnips
Peel and slice turnips. Bring just to a boil. Drain and cool quickly in ice water. Put in freezer bags and freeze.
"Hide the Turnips" Salad
Turnips
Red, orange, yellow bell peppers
Green and yellow squash
Can of medium black olives
Feta cheese
Tomatoes
Greek dressing (I like Good Seasons Light Greek Vinaigrette with Oregano and Athenos Feta Cheese Reduced Fat Dressing)
Seed and chop peppers.
Chop squash into small pieces.
Peel turnips, slice thin, turn ¼ turn and slice again to make thin matchsticks.
Drain and halve the black olives.
Add feta cheese and Greek dressing, toss everything together. At this point you can stop and let it marinate overnight. If you do, adjust the seasoning (some salt and pepper at
least) before serving because the vegetables tend to weep and dilute the dressing.
Before serving add chopped tomatoes (or cherry tomatoes, halved if that's what you have).
This is one of
those salads you can make as large or small as you like. I used 2 large red peppers, 2 orange and 2 yellow, 4 small yellow squash, 6 medium zucchini, 6 medium turnips, 1 can of olives, 8 medium tomatoes and filled a
very large Tupperware bowl for a potluck lunch.
You can also add any other veggies you have or substitute liberally. The first time I made this I added chunks of leftover grilled beets which
turned the entire dish an unintentional but lovely pink.
Sandy Shaner, June 2007
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