Purple-top Turnips...More than just a pretty face!
Hello Purple-top Turnips... You're so pretty with that purple blush on you. Now, what do I do with you?
Here are a couple of ideas:
Turnip Mash with Crispy Bacon
After dicing, boiling and mashing them through a ricer and seasoning the turnips, dry-fry up some diced, lean smoked bacon and when crisp, sprinkle over the mashed turnips and drizzle some fruity olive oil over the top.
How about this scrumptious, simple soup
Italian Turnip and Rice Soup
2 Tablespoons butter
1 Tablespoon olive oil
1 pound of turnips peeled and cut into a 1/2-inch dice
3 pints of chicken or vegetable stock
1/2 cup of rice, arborio if you have it
salt and pepper
Garnish: minced parsley and 3 to 4 ounces parmesan cheese cup fresh grated parmesan cheese.
Melt the butter and oil in a large saucepan and bring to a froth. Toss in the turnips and saute til brown, about 5 or so minutes. Pour in the stock, bring to a boil, reduce heat and cook, covered, for about 10 minutes. Stir in the rice and cook, covered, over medium heat for about 15 minutes. When ready to serve, stir in salt and pepper to taste, then parsley and 1 to 2 ounces of Parmesan.
Ladle into bowls and pass the extra Parmesan separately.
Turnips in Ginger Orange Sauce
2 pounds turnips, peeled, cut into 1-inch cubes, and cooked
1/2 teaspoon salt
1/4 pint orange juice
2 tablespoons firmly packed brown sugar
1/4 teaspoon ground ginger
1 tablespoon butter or margarine, melted
1 large orange, segmented
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 350 F for 5 to 7 minutes.