What’s for Dinner? - Early Summer 2006

Oh, what to do with turnips…
Possibly one of our most challenging items for many of you. Maybe you are trying them for the first time, maybe you have nightmares of being force-fed them as a kid. Well, don’t despair. Here are a variety of recipes for you to try from roasted to raw. Try them, try them, Sam I am…

Spicy Turnip Saute

About 1 lb. turnip, peeled and sliced into matchsticks
1 carrot, peeled and cut into matchsticks
1 T. soy sauce
1 tsp. sake
1 ½ tsp. honey
1 T. sesame oil
¼ tsp. chili flakes
2 tsp. toasted sesame seeds

In a small bowl, mix the soy, sake and honey. Heat the sesame oil in a wok or skillet

Grated Turnip and Apple Salad

1 c. peeled and grated turnip
1 c. peeled and grated green apple
½ c. chopped fresh parsley
juice of 1 large lemon
1 T. vegetable oil
salt and pepper to taste

Combine everything, toss, cover, chill, and serve.

Turnips in Mustard Sauce

1 T olive oil
about 3 pounds turnips, peeled and quartered
1 c. stock, any kind
2 tsp. cornstarch
3 T. Dijon mustard
¼ c. fresh chopped parsley
salt and pepper

Place oil in a deep skillet which can be covered and turn to medium heat. Add the turnips, salt and pepper to taste and cook, stirring occasionally, until the turnips begin to brown. Add the stock and cover and simmer until tender, about 10-15 minutes. Remove turnips to a serving dish with a slotted spoon and mix the cornstarch and mustard into the pan juices. Cook on low heat until thickened. Pour over turnips and serve, great with a roast.