6 to 8 cups cubed turnip
2 tablespoons butter or canola margarine
2 eggs well beaten
3 tablespoons flour
1 tablespoon brown sugar
1 teaspoon baking powder
1/2 teaspoon salt
1/2 teaspoon pepper
pinch of nutmeg
Topping:
1/2 cup fine bread crumbs
2 tablespoons melted butter or canola margarine
Cook and mash cubed turnip with 2 tablespoons of butter or canola margarine. Add mixed dry ingredients to mashed turnip along with 2 eggs, well beaten. Put turnip mixture into casserole dish. Sprinkle with topping and bake for 25 minutes at 350F or until light brown on top.
Turnip and Pork Fricassee
1 dozen turnips
8 to 12 ounces pork tenderloin cut into cubes
1 tablespoon Cajun seasoning
1/4 teaspoon cayenne pepper or to taste
2 tablespoons vegetable oil
2 tablespoons all purpose flour
1/2 cup chopped onions
1/4 cup chopped bell pepper
1/4 cup chopped celery
2 cups chicken broth
1 tablespoon chopped green onions
Season pork with seasoning. Mix. Cover and refrigerate for 2 hours or more. Heat oil. Add pork and brown evenly. Remove pork, leaving oil in pan. Add oil and stir to make roux to desired color, dark or just brown. When roux is done, add onions, celery and bell peppers. Season with cayenne pepper, optional. Cook until tender. Add pork to skillet and cook while stirring for 4 to 5 minutes. Add turnips and broth. Bring to boil. Reduce heat to medium low. Stir occasionally for 40 to 50 minutes. When done, remove from heat and add green onions. Serve with rice. 4 servings.
Steamed Turnip Cakes
1 pound corn starch
3 cups cold water
6 pounds turnips, peeled and grated
10 ounces Cantonese sausage, about 8 sausages
1/2 cup Chinese dried shrimps
6 tablespoons cooking oil
1 teaspoon soy sauce
1/2 teaspoon sugar
2 cups chicken broth
1/2 cup water
1 tablespoon cooking wine
1 tablespoon sugar
1 1/2 tablespoons salt
1 teaspoon ground pepper
Soak dried shrimps in lukewarm water until softened, drain. Mix well the corn starch with 3 cups of cold water, by hand. Dice the sausages. Heat 2 tablespoons of oil in a pan and stir fry the sausages and dried shrimps for about 7 minutes. Add the soy sauce, cooking wine and 1/2 teaspoon sugar. Stir fry for 1 more minute, remove from heat, and set aside.In a large stock pot, heat up 4 tablespoons of oil, the chicken broth, 1/2 cup of water, 1 tablespoon sugar, salt and ground pepper. Add the grated turnip and mix well. Cook, covered, over high heat for about 15 minutes. Grease four 9 inch round cake pans with some shortening. Add sausages to the cooked turnip mixture and mix well. Then add the cornstarch mixture and stir quickly over low heat until it looks transparent, about 7 minutes. Place cake mixture in greased pans, and steam over high heat for 1 hour and 20 minutes. Let the cakes cool completely before cutting. Cooled cakes can be easily taken out of pans upside down. Turnip cakes taste better when served warm and topped with soy sauce and a little bit of chili sauce. Or they can be cut up into thin slices and pan fried slightly with oil before serving.
Peppery Turnip Fries
8 medium turnips, about 2 1/2 pounds
1 teaspoon freshly grated nutmeg or 1/2 teaspoon ground nutmeg
3/4 to 1 teaspoon freshly ground black pepper
1/4 teaspoon salt
1/4 cup grated Parmesan cheese
olive oil spray
lime juice or ketchup
Peel the turnips with a vegetable peeler, slice and cut into 2 1/2 by 1/2 inch sticks. Combine with the nutmeg, pepper, salt and Parmesan cheese in a large plastic bag; close the bag and shake to coat the turnips. Spray 2 large baking sheets lightly with the olive oil spray. Spread the turnips in a single layer on the sheets and spray again with the olive oil. Bake in a preheated 425F oven for 15 minutes. Turn the fries over and continue baking for 15 minutes, until the fries are tender and golden in color. Serve hot with a sprinkle of lime juice or ketchup.
Creamed Turnips
20 ounces turnips, peeled and shredded
1/4 teaspoon baking soda
1 tablespoon unsalted butter
4 tablespoons light cream
Place turnips in a heavy non stick saucepan with just enough water to cover. Bring to a boil over high heat. Remove from heat and quickly stir in baking soda to remove bitterness. Drain turnips. Rinse under running water and drain again. Return to saucepan. Add butter, cream and salt and pepper to taste. Simmer over medium heat 3 to 4 minutes.
Turnips in Orange Sauce
2 pounds turnips, peeled, cut into 1 inch cubes, and cooked
1/2 teaspoon salt
1/2 cup orange juice
2 tablespoons firmly packed brown sugar
1/4 teaspoon ginger
1 tablespoon butter or margarine, melted
1 cup fresh orange sections
Drain turnips and mash. Beat in the salt, orange juice, brown sugar, ginger and butter or margarine. Put into a buttered baking dish and decorate with orange sections; bake at 350F for 5 to 7 minutes. Or heat in a saucepan without orange sections; put into a serving dish and decorate with the orange sections. Serves 4 to 6.
Scalloped Turnips
3 medium turnips, peeled and sliced
2 tablespoons butter or margarine
2 tablespoons all purpose flour
1 1/2 cups milk
1 teaspoon salt
1/8 teaspoon pepper
1/2 cup shredded mild Cheddar cheese
Cook turnips uncovered in boiling salted water over for 15 minutes or until tender. Drain; transfer to a lightly greased 2 quart casserole. Melt butter in a heavy saucepan over low heat; blend in flour, and cook 1 minute, stirring constantly. Gradually stir in milk; cook over medium heat, stirring constantly, until thickened and bubbly. Stir in salt and pepper. Pour sauce over turnips; sprinkle with cheese. Bake at 450F for 10 minutes. Serves 6.
Turnip and Onion Gratin
1/2 pound turnips, peeled and grated
1 onion, chopped fine
2 teaspoons cornstarch
1/4 cup plus 1 tablespoon freshly grated Parmesan
1/3 cup heavy cream
In a bowl toss the turnips and the onion with the cornstarch, 1/4 cup of the Parmesan, and salt and pepper to taste and transfer the mixture to a buttered 9 inch square dish, patting it down. Drizzle the cream evenly over the mixture, sprinkle the mixture with the remaining 1 tablespoon Parmesan, and bake the gratin in the middle of a preheated 375F oven for 25 to 30 minutes, or until the top is golden. Serves 2.
Turnip Kimchee
5 pounds turnips
4 quarts oil
1 cup rock salt
1/4 cup sugar
2 tablespoons minced garlic
1 1/2 teaspoons paprika
1 1/2 tablespoons minced ginger root
1 1/2 teaspoons ground red pepper
1/2 teaspoon monosodium glutamate
1 tablespoon sugar
Pare and cut turnips crosswise into thirds, then lengthwise into quarters. Combine water, rock salt and 1/4 cup sugar in a large bowl. Put turnips into water and place a weighted plate on top to keep them submerged. Soak for 6 hours. Rinse turnips 5 times in cold water. Drain and put into jars. Combine remaining ingredients and pour over turnips. Let stand at room temperature for 2 days, then refrigerate. Makes 2 quarts.
Turnip Latkes
8 cups coarsely grated raw turnips
10 large radishes, coarsely grated
10 eggs
6 tablespoons wheat bran
1 teaspoon black pepper, (or to taste
1 to 2 teaspoons salt, or to taste
olive oil
Mix all the ingredients thoroughly in a large bowl. Heat oil in a large flat bottomed pan or griddle. Drop by spoonfuls onto griddle being careful not to overcrowd. Cook on medium or medium high heat until dark golden brown on one side. Flip and repeat on the other side. If they aren't golden brown, you need more oil. Use a flat slotted spatula to remove finished latkes on to a plate with a paper towel on it. Add more oil in between each batch. Makes around 20 latkes.
Turnips and Turnip Greens with Mustard Butter
1 stick unsalted butter, softened
2 tablespoons whole grain Dijon mustard
1 tablespoon finely chopped shallots
11 garlic cloves, minced
kosher salt and freshly ground pepper
6 pounds turnip greens, large stems discarded
2 tablespoons extra virgin olive oil
2 medium onions, halved and thinly sliced
4 oil packed anchovy fillets, drained and mashed
5 pounds medium turnips, peeled and quartered
8 piquillo peppers, seeded and cut into 1/4 inch strips
In a bowl, blend the butter with the mustard, the shallots and 1 teaspoon of the garlic. Season with salt and pepper. In a stockpot of boiling water, cook the turnip greens until tender, about 10 minutes. Drain and let cool, then squeeze the greens dry and coarsely chop them. In a large enameled cast iron casserole, heat the olive oil. Add 2 tablespoons of the mustard butter and the onions and cook over moderately low heat until softened, about 10 minutes. Add the anchovies and the remaining garlic and cook until the garlic softens. Add the turnip greens and cook, stirring, for 10 minutes. Bring a large pot of salted water to a boil. Add the turnips and cook until tender, about 12 minutes. Drain and return the turnips to the pot; shake over high heat to dry them out. Remove from the heat and stir in 3 tablespoons of the mustard butter. Season with salt and pepper. Reheat the greens. Stir in the piquillos and the remaining 3 tablespoons of mustard butter. Season with salt and pepper. Spoon the greens into a warmed bowl. Top with the turnips and serve. Serves 10.
Turnip Souffle
6 medium turnips
2 tablespoons butter
1/4 cup grated cheese
1/2 cup milk
2 whole eggs, separated
salt, pepper and cayenne to taste
Boil turnips in salted water until tender. Drain and mash. Add butter, milk, cheese and well beaten egg yolks. Season to taste. Mix thoroughly. Fold in stiffly beaten egg whites. Pile lightly into well oiled baking dish. Set in pan of warm water. Bake in a moderate oven at 375F approximately 20 to 25 minutes or until an inserted knife comes out clean. Serves 6.
Turnip Stew
5 pounds yellow turnips
2 lbs of potatoes
2 cups of milk
2 oz of butter
10 oz of bacon
½ lb of onions
salt
Wash, peel and dice turnips. Boil for about 1 hour until done. Peel potatoes, dice and boil until done. Drain water and mix both vegetables. Add milk and salt and mash well. Mix in butter. Dice bacon and saute together with chopped onions. Pour onion bacon gravy over the turnip stew. Serve with polish sausage.
Turnip and Apple Bake
1 turnip
1 tablespoon butter
salt and pepper
2 cups thinly sliced apples
2 tablespoons brown sugar
1/4 teaspoon each cinnamon and nutmeg
1/2 cup dry bread crumbs
2 tablespoons brown sugar
2 tablespoons butter melted
Cook turnip in salted boiling water, mash with butter and seasonings. Mix sliced apple with brown sugar and spices. In greased casserole layer turnip and apples with turnip layer last. Mix bread crumbs melted butter and brown sugar and put over turnip, bake in 350F oven 50 to 60 minutes.
Turnip and Carrot Slaw
4 ounces raw turnip, grated
4 ounces carrots, grated
4 tablespoons vinaigrette
2 tablespoons snipped dill
lettuce leaves
salt and freshly ground pepper
In a bowl combine the grated turnips and carrots and dress with the vinaigrette. Toss well, then add the dill and season to taste with salt and pepper. Arrange on salad plates lined with the lettuce.
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