Through the Fire

Cooking our way into a new relationship with food!

Turnip the Volume!

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Turnips. Love them ? Hate them ? Never had one ? Fall is the season to try.

Turnips are pretty nutritional, being high in Vitamin C and low in carbohydrates for being a root vegetable. The greens are loaded with calcium.

I have to say turnips are not on my every day menu. Sometimes I find myself reaching for them in the store, sometimes I will forget about them, and sometimes I’ll want them just for some variety.  I often cube them up and add to soup or a rich beef stew instead of a potato. If I am making a mix of roasted root vegetables, I will add some. They have a bitter edge to them which works well with the sweetness of carrots in particular.

Unknown-3 www.johnnyseeds.com

This time of year I can find these small Harukei turnips sold with their lovely greens still attached.I find these have a milder flavor which I much prefer!  I clean them well. I cut the bulb in half, leaving greens attached to both pieces. Heat up some butter in a skillet. Toss in the turnips, add some mashed garlic and let them cook until the white part is soft and a bit caramelized and the greens are tender. Sometimes if the bulbs are taking longer to cook, I add a splash of broth or wine and steam them a bit. Season with salt and pepper and you have a fabulous side dish.

I found a few recipes I am looking forward to trying. How about this one ?

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Ginger Glazed Turnips, Carrots, and Chestnuts
from http://bonappetit.com

Ingredients

SERVINGS: 8

  • 2 pounds turnips, peeled, cut into 1×1 inch strips (about 6 cups)
  • 1/2 pound carrots, peeled, thinly sliced on a diagonal (2 cups)
  • 12 tablespoons (1 1/2 sticks) unsalted butter, cut into 1 inch pieces, divided
  • 1/2 cup (packed) light brown sugar
  • 1 2-inch piece ginger, peeled, very thinly sliced
  • Kosher salt, freshly ground pepper
  • 1 cup shelled roasted chestnuts from a jar
  • 2 tablespoons minced assorted herbs (such as flat-leaf parsley, tarragon, and chives)

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