Turnip – Basic Turnip puree for baby
1. Wash and peel and cube turnip.
2. Place turnip in a pot with enough water to cover the cubes then steam/boil until soft and tender
3. Puree the turnip when finished cooking. Place into your choice of appliance for pureeing and begin pureeing.
4. Add water as necessary to achieve a smooth, thin consistency.
Turnip – Baby’s Roasted Turnips
1. Wash and peel then cube turnip.
2. Place turnip in a baking pan with approximately 2-3 inches of water and cover with foil.
3. Roast at 375F for approximately 20-30 minutes until golden and soft. Check on the water level.
You may dice a few carrots and parsnips and add to the baking dish for extra color and yum.
Sprinkle nutmeg and a bit of brown sugar in the cooking water and stir prior to roasting the turnip for a yummy flavor.
Mashed Turnips with Potatoes
1 large turnip – peeled and cubed
3 white potatoes – peeled and cubed (you may also use sweet potatoes if you wish.)
1/4 cup of milk
2 tblsp of butter
dash of turbinado sugar
pepper, garlic powder
Boil potatoes and turnips together in a large pot until soft and tender
Drain and then add the milk, butter and spices
Blend with a hand mixer or potato masher – keeping this a bit chunky will make for nice finger food.
Sweet Potato and Turnip Soup (Mr. Neep)
1 medium red onion
1 or 2 large turnips
2 white potatoes
1 sweet potato
1 tblsp spoon fresh chopped rosemary
4 pints vegetable stock and/or water
pepper to taste
Cut off dark green tops from leeks, rinse very thoroughly, and dice. Chop onion, and saute leeks and onion in the bottom of a large soup pot in a little water until soft. Peel and dice turnips and potatoes, and add to soup pot. Add a little stock and stew for 5 minutes, stirring gently.
Add the rest of the stock and the rosemary, and simmer for 15 minutes, or until the potatoes are fully cooked. Puree about half of the soup in a food processor or blender, and return to the pot. Season to taste with pepper, reheat, and serve.
Apple & Turnip Salad
1 cup grated apple (2 or 3 apples)
1 cup grated turnip (we’d use rutabaga as it is more sweet)
2 to 4 tbs chopped parsley
1 tbs of olive oil
pepper, basil, nutmeg
Grate up your apple and turnip and steam gently for 10 minutes or until just tender. When cooled, empty into a large bowl and toss with olive oil and spices of your choice.