Turnip

Turnip – Basic Turnip puree for babyindex.jpg

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 leek

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.

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