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Elizabeth’s Pick: Turnips (Yes, Turnips.)
I picked up my first CSA box last week, from Celestial Harvest. It’s also the first time I’ve participated in a CSA, so I had no idea what to expect when I cracked open that waxy box and peered inside. Which is one reason I’m on this magical produce tour—to try new things. At the Mill City Farmers' Market, for example, I make a beeline to the patty pan squash, spring onions, Love Tree Farmstead’s goat cheese, and occasionally Aunt Else’s Aebleskivers. The list does not include turnips. Which is exactly what I pulled out of the box, in all of its big, purple, rooty glory. Like when confronted with an ugly child, I forced myself not to look away. Then, I did what every modern cook does in times of desperation—turned to my Facebook friends for recipes. The resounding answer: roast the sucker. A generous sprinkling of sea salt, a drizzle of olive oil, and 30 minutes at 425 degrees later, I had this:
For a savory twist, I finished with fresh thyme—a little trick that works beautifully on any root vegetable. My husband turned his nose up at the dish, flashing a vaguely familiar look of disdain, but I dug right into those tender, charred morsels. And just like that, I made peace with turnips.
Posted on Monday, July 12, 2010 in Permalink
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Reader Comments:
You should try this recipe that I learned from the owner of Shepherd's Way Cheese (Mill City) last year. I have made it many times - delish. http://sweetandsavorykitchens.com/2010/06/24/turnip-risotto-root-vegetables-take-1/ I like turnips - my Dad loved to eat them raw! I will try roasting them per your FB friends' suggestions.
1. Good for you for joining a CSA! There are so many in this area to choose from, and it's a great way to learn more about the growing cycle.
2. Roasting is indeed a good way to prepare turnips. If you really want to mask the bitter quality of the root, roast a chicken on a bed of turnips (along with other roots). The chicken fat seeps out and coats the turnips, making them quite succulent.