Replacing mashed potatoes with this combination of cauliflower and turnips is a great way to lighten a favorite side dish. Greek yogurt adds creaminess, thyme adds an herbal note and goat's cheese adds a lively tang.
Banger Sausages With Cabbage And Turnips
Banger Sausages With Cabbage And Turnips
Turnips are a good canvas for the classic combination of sausage and cabbage. Fresh parsley and vinegar added at the end of cooking lend bright herbal flavor and acidity to cut the richness of the sausage and the buttery cabbage.
The high heat gives the turnips a beautiful brown color and deep flavor. The butter adds sweetness to balance the vegetable's pepperiness. Let any leftovers come to room temperature and toss them with a vinaigrette for a quick roasted turnip salad.
A lightly sweet glaze adds richness to balance the peppery spice of the turnips. If you can find them, red turnips have a great color when cooked and often lend a hint of bitterness to add complexity to this simple dish.
Roasted Parsnips, Turnips And Potatoes With Garlic
Roasted Parsnips, Turnips And Potatoes With Garlic
Doesn't this recipe sound good? It is. If you'd like some ideas about what to eat with it, click on the "goes with..." tab to the left. For the lowdown on ingredients, techniques and tools, click on "related tips."
Sauteed Turnip Greens With Chile Flakes And Mustard
Sauteed Turnip Greens With Chile Flakes And Mustard
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A Macomber turnip is a local legend in Massachusetts.
According to an honorary plaque on Main Road in Westport, Massachusetts, Aiden and Elihu Macomber returned from the Philadelphia Exposition of 1876 with a prized turnip seed in their pockets, which they planted in the fertile fields of their home town. The fruit of these seeds produced Pure Bristol White turnips that were descended from Swedish and Russian rutabagas and soon became famous from Boston to Providence.
To this day, the turnip remains a symbol of local pride.
Sweet And Sour Turnip And Carrot Salad
Sweet And Sour Turnip And Carrot Salad
A peeler and a box grater turn raw turnips and carrots into a fresh, crispy, light salad. Almost any vinaigrette or dressing would work here, but this really flavorful Asian dressing brings a variety of tastes to the raw vegetables.
Look for smaller turnips with unblemished skin that are firm to the touch and heavy for their size. (Larger turnips tend to be woody and rough-tasting.)
If you can, buy turnips that still have their bright green tops and use them in the same way you use mustard greens.
Spring turnips are more delicate than their robust winter counterparts, and should not be left to languish in the vegetable bin.
A rutabaga, sometimes called a Swedish turnip (or a Swede to the Brits), is a root vegetable that looks like a pale yellow turnip and belongs to the cabbage family. Cook a rutabaga as you would any other turnip. The rutabaga also has edible leaves.
If you are a German old enough to remember World War I, you may have had enough rutabaga to last you a lifetime. This heroic root vegetable kept many from starving in the so-called Rutabaga Winter of 1916-17, and will forever be considered a "famine food" by those who lived through it.
A turnip is a fleshy, white, bulbous root vegetable with a purple top that grows easily around the world and is eaten by man and beast alike.
Turnips are best consumed young and sweet, as like most of us they become bitter and coarse with age. Keep them in a cool place until you're ready to boil, steam, mash, glaze or purée them. Turnips can also be eaten raw.
European in origin, turnips are used frequently in Britain and France in stews and soups, including the traditional French pot-au-feu. Because they can absorb fat easily, they are often served with fatty meats such as duck.
Turnip greens are a soul food staple that may be boiled, sautéed, steamed or stir-fried.
This is a wonderful party dish, though bascially a gussied-up version of Irish stew. When you buy the lamb, be sure to ask your butcher for the bones.
Like this recipe? Find more like it in one of Barbara Kafka's many excellent cookbooks.
