Something that we are seeing on a lot of winter menus this year are root vegetables. Parsnips, carrots, beets, sweet potatoes and turnips. Turnips are close cousins with kale, brussels sprouts, and bok choy, foods that we eat all the time, but turnips and other root vegetables often get pushed to the side. They are very important because they feed both humans and cattle. Don't know what to do with turnips to include them in your meals? Don't worry, I can help.
- One cup of turnips contain 30% of the Daily Value of Vitamin C
- Turnips contain many beneficial plant compounds that have cancer-fighting properties
- Turnips help manage and maintain blood sugar, specifically for those who have diabetes
- Along with the cancer fighting properties, turnips help with inflammation with many chronic diseases like arthritis
Recipes:
Simple Roasted Turnips (Spendwithpennies.com)
- 1 1/2 pounds Turnips, peeled and cut into bite sized pieces
- 2 teaspoons Olive Oil
- 1/8 teaspoon ground Sage
- Kosher Salt and Pepper, to taste
- 2 teaspoons Butter
- Preheat oven to 425 F
- Toss turnips with olive oil, sage, salt and pepper
- Roast 30-35 minutes or until tender
- Remove from the oven, toss with butter and season to taste
Parmesan Crusted Crushed Turnips (fromachefskitchen.com)
- 12 small to medium Turnips, peeled
- Salt
- 2 tablespoons Olive Oil
- 3 cloves Garlic, minced
- Freshly ground Black Pepper
- 1 cup freshly grated Parmesan Cheese
- Chopped fresh Chives
- Place peeled turnips in a pot of salted water to cover. Bring to a boil. Cook 20 to 30 minutes or until turnips can be pierced easily with a paring knife. Drain. Let cool slightly.
- Preheat oven to 375 degrees.
- Place the turnips on a clean kitchen towel or double layer of paper towels. Gently press each one down until it’s approximately ½-inch high. Let them drain for 15 minutes then carefully flip them over onto a dry section of the towel or onto fresh paper towels so the other side drains and dries a bit.
- Combine garlic, olive oil and salt and black pepper, to taste in a small bowl.
- Line a baking sheet with parchment paper or nonstick aluminum foil. Place the flattened turnips on the lined baking sheet. Brush each turnip with a little of the olive oil and garlic combination. Sprinkle Parmesan cheese over each turnip, gently pressing it down.
- Carefully and quickly flip each turnip over. Repeat with the remaining olive oil and garlic combination and cheese.
- Bake for 20 to 25 minutes. Flip each turnip and bake an additional 15 minutes. Garnish with chopped fresh chives and serve.
Turnip Casserole with Porcini Crumb Topping (Foodandwine.com)
- 3 cups Heavy Cream
- 1 Garlic clove, finely grated
- 1 teaspoon Dijon Mustard
- Kosher Salt and Fresh Ground Pepper
- 3 pounds Small Turnips, peeled
- 1/2 cup freshly grated Parmigiano-Reggiano Cheese
- 1/2 ounce dried Porcini Mushrooms, coarsely chopped
- 1/2 cup Panko Breadcrumbs
- Preheat the oven to 375° and butter a shallow 2-quart ceramic baking dish. In a medium saucepan, bring the heavy cream to a simmer. Whisk in the garlic and mustard and season with salt and pepper. Keep warm.
- Using a mandoline, slice the turnips crosswise 1/8 inch thick. Arrange half of the turnip slices in the prepared baking dish, overlapping them slightly. Pour half of the cream mixture over the turnips and sprinkle 1/4 cup of the grated cheese on top. Repeat with the remaining turnip slices and cream. Cover tightly with foil and bake for about 1 hour and 15 minutes, until the turnips are tender.
- Meanwhile, in a food processor, pulse the porcini until they resemble coarse crumbs. Add the panko and pulse 4 times. Transfer the crumbs to a small bowl and whisk in the remaining 1/4 cup of grated cheese.
- Remove the casserole from the oven and uncover. Sprinkle the porcini crumbs evenly over the top and bake for about 20 minutes, until the cream is bubbling and the top is golden brown. Let stand for 15 minutes before serving.
