It Aint Just Bunny Food

Turnips

So Benjamin Bunny loved his turnips and fought the farmer to get them. Would you go so far for a turnip? You might after tasting these recipes.

Everyone says Turnips are like potatoes, but I kind of disagree. They can tend to be bitter and more fibrous.Turnips lend well with sweet flavor profiles. This amazing root vegetable is in season from October thru March. They are filled with vitamins and minerals and can be a healthy source of antioxidants. You'd be surprised that turnips are filled with vitamin C which help with immunity and tissue repair and burning fat. Turnips help motivate your metabolism your nervous system function and builds eye strength and the cleansing of the liver. It wasn't carrots for eyesight, it was turnips.

The wonderful thing about the turnip is that everything is edible. The greens are even more nutritious. The dark leafy greens are filled with calcium, folate, iron, zinc and selenium. If you make turnips a regular part of your diet, you will experience many benefits like a healthy digestive tract and lower cholesterol. 

Turnip and Tato Cakes

4 turnips, peeled and cut into cubes
2 peeled potato cut into 1/2-inch cubes
2 1/2 tablespoons thinly sliced green onions
1 egg, lightly beaten
1/4 cup all-purpose flour

Grape-seed oil or canola oil (high smoke point vegetable oils)
Salt and pepper
Sour cream or creme fraiche (optional)

Cook the potato and turnip in a large pot of boiling water for 15 to 17 minutes or until tender. Drain the vegetables and transfer to a bowl. Mash with either a fork or potato masher and then stir in green onions, egg, flour and salt and pepper to taste.

Coat the bottom of a heavy bottom skillet with about ¼ of oil and heat over medium high heat until the surface of the oil begins to shimmer. Using a ¼ cup measure, spoon the mixture into the oil and flatten with a spatula into patties. Cook  for about 2-4 minutes on each side, or until golden brown, and then transfer to a plate lined with paper towels to drain the excess oil.

                                                       Creamy Turnip Soup

Recipe and Photo courtesy of eating well

4 medium turnips plus 1 1/2 cups thinly sliced turnip greens or spinach, divided
2 tablespoons extra-virgin olive oil, divided
1 tablespoon butter
1 medium onion, sliced
1/2 teaspoon dried rosemary
1/2 teaspoon salt plus a pinch, divided
1/4 teaspoon freshly ground white pepper plus a pinch, divided
4 cups reduced-sodium chicken broth
1/4 cup shredded carrot
2 tablespoons thinly sliced scallion greens
2 teaspoons white wine vinegar

Peel and slice turnips. Heat 1 tablespoon oil and butter in a large saucepan over medium heat. Add onion and cook, stirring, until beginning to brown, about 5 minutes. Add the turnips, rosemary, 1/2 teaspoon salt and 1/4 teaspoon white pepper; stir to combine. Cover and cook, stirring once or twice, for 10 minutes.
Add broth, increase heat to high and bring to a boil. Reduce heat to maintain a simmer, cover and cook until the turnips are tender, 10 to 12 minutes more.

Meanwhile, toss spinach in a medium bowl with carrot, scallion greens, vinegar, the remaining 1 tablespoon oil and pinch of salt and pepper.
Puree the soup in the pan using an immersion blender or transfer to a regular blender and blend until smooth.

Turnip Au Gratin

6 small turnips, peeled and thinly sliced

1.5 c. heavy cream
2 garlic clove, crashed
2 spring fresh thyme, leaves chopped
pinch of ground nutmeg
7 slices bacon, cut into 2-3cm pieces
salt and freshly ground pepper

1/4 c. grated Parmesan

Heat oven to 350o In a small saucepan, whisk together the cream, garlic, thyme. Bring the mixture to the boil and simmer for 3 minutes, stirring constantly. Remove from the heat and season to taste with salt and freshly ground pepper.

Prepare a small baking dish and arrange the turnip slices and bacon slices in overlapping layers. Pour over the cream mixture and sprinkle with Parmesan over top. Bake for 30-35 minutes, until the turnips are tender.