Turnips 3 Easy Ways

Honey Glazed Turnips & Radish

A little bit about turnips - they are a mild root vegetable in white, pink or even purple color and can be eaten raw or cooked. They are super versatile and have a mild bitterness and soft crisp when raw and a cabbage/potato/radish like flavor when cooked.

3TBSP Butter

1 Lg Shallot

1.5 lb. radish halved

1.5 lb turnips cubed or halved

1 cup water

1/4 cup broth - veg or chicken

1 TBSP Honey

salt

pepper

handful chopped mint leaves

handful chopped chives 

Melt butter over medium heat in large skillet. Add shallot cook for 2 mins or until golden. Add radishes & turnips, stir until coated, stir in water, broth, honey, salt & pepper - heat to a boil. Reduce to medium low cover, and simmer 15 minutes. Uncover and cook 7-10 minutes or until liquid has evaporated, stirring occasionally. Remove from heat and add mint & chives. Transfer to dish & enjoy!

Roasted Potato and Turnip Mash

6 Medium Potatoes (peeled & cubed)

2-3 Medium Turnips (peeled & cubed)

1 head of garlic 

2-3 TBSPs Extra Virgin Olive Oil

Salt & Pepper

1/2 Cup milk

3 TBSP Butter, melted

Fresh thyme

Preheat oven to 400degrees. Place potatoes and turnips on baking sheet in a single layer. Drizzle with olive oil, salt & paper. Peel off papery outer layers of garlic head and cut 1/2 inch off the top to expose the tops of the cloves. Drizzle garlic head with a generous amount of oil, ensuring the tops are covered and it seeps inside, wrap in foil (head side up). Place foil wrapped garlic and potatoes/trunips in the oven for 40 minutes. Turn over the potatoes and turnips half way through. Garlic should be brown and soft, the veggies should be tender golden brown. Cool garlic for 10 minutes and then remove roasted garlic cloves. Using a stand or hand mixer (or manual potato masher), add the roasted potatoes, turnips, garlic and mix until everything is broken up but not completely smooth. Turn mixer on low and add milk, butter and finely chopped fresh thyme. Salt & pepper to taste. Enjoy!

Sweet Turnip & Carrot Soup 

2-3 Thinly sliced leeks (1 cup)

1-2 TBSP Olive oil

3-4 Turnips peeled & diced

2-3 Carrots chopped

2 potatoes chopped

1 cup vegetable stock

3 cups water (enough to cover veggies)

black pepper

pinch of nutmeg

pinch of cinnamon

pinch of cayenne

tsp. cumin 

tsp. dried dill

1/2 tsp old bay

3/4 cup full fat coconut milk 

In large soup pot, medium heat, saute leeks in olive oil until soft. Add all remaining ingredients EXCEPT coconut milk, and bring to a boil. Make sure broth is covering veggies. Reduce to medium and simmer until vegetables are tender 20-30 minutes. Puree the soup (in batches as necessary) in high speed blender. Once entirely pureed, add back to the pot, add coconut milk and heat through. Add more seasoning to taste, and enjoy!