10 June 2010
I got a few red turnips in my Door to Door box last week, and I admit, I had no idea what to do with them. When I was googling around to find out, I discovered this hilarious description:
Many people think of turnips as woody, leaden spheres, the color of baseballs and with about as much culinary appeal.
I can’t stop laughing at “leaden spheres.” But anyway, turnips are actually a good source of vitamin C, potassium, and iron. For like no calories, of course (36 per cup). But what do with them?
First of all, store them unwashed in plastic bag in the fridge for up to a week.
The best turnip flavor enhancers are lemon juice, vinegar, curry powder, chives, oregano, marjoram, thyme.
When I read about the first two, I immediately thought, “Why not put them in a salad?” Raw turnips are actually quite good. Mild, slightly spicy, a little bit crunchy.
Other good things to do with turnips:
- Boil in salted water for 10 minutes, or steam for 12.
- Make garlic-mashed turnips and potatoes by boiling the turnips, potatoes, and garlic in hot water, mashing, and then adding butter and seasoning.
- Saute the turnips with spinach or other greens. Then add texture with dried fruit and/or nuts.
- Puree them in a soup. They combine well with apples and onions.
- Roast them with your chicken, turkey, or duck.
- Make them in place of potatoes. They have a similar texture, but aren’t as starchy.