Food Buzz

Because maybe you do care what I had for lunch...

Wednesday, January 16, 2008

Turnips: why?

I never buy or cook turnips, and I just reminded myself why. Yesterday I put them in a pot roast and not only did they come out smelling and tasting like old, wet socks, they also infused the beef with their nasty flavor. Thankfully I only used two small turnips so the effect was minimal.

Turnips. What do you do with them? Does anybody out there use them? There must be some way to make them delicious or at least edible, or we wouldn't keep growing and selling them, don't you think?

(Image from Purdue University)


Swizzies said...

Turnips are delicious -- RAW and peeled as part of an overall crudite strategy. Raw only. They taste yukky when cooked, universally.

J.M. Tewkesbury said...

Swizzies is right: they're good raw and peeled. Bee eats them quite often that way. They have a sharp flavor, kind of like a radish. Otherwise, the only way I've ever heard to prepare them (but never have) is mashed.

Surely Cook's Illustrated has some divine manner for making this root veggie.

Anonymous said...

I made mashed turnips with caramelized onions (bashed neeps) as part of my Burns dinner last year. They were pretty good, but nowhere near as tasty as the potatoes. I think I got the recipe from Irish cooking guru Darina Allen. I also occasionally toss a couple of baby ones into a winter couscous.

Ir they taste like radishes raw, I for sure won't like them that way.

Anne Bradshaw said...

Turnip greens are good. And if Rutabagas are same as Turnips, then here's a good sounding pie recipe. I haven't tried it, but can visualize the smell :-)

Rutabaga/molasses Pie

1 1/3 c Rutabaga Cooked/mashed/sieved
1 c Light brown sugar
2 tb Unsulphured molasses
2 Eggs; lightly beaten - (or 1/2 cup egg substitute)
1 1/4 c Light cream
1/2 t Ginger
1 t Cinnamon
1/2 t Nutmeg
1/4 t Ground cloves
1/2 t Salt
1 t Vanilla
Unbaked deep 9-in. pie shell
1/2 c Heavy cream whipped (if desired)
Sliced filberts (hazelnuts)

Preheat oven to 450 deg. Beat together the rutabaga, brown sugar, molasses, eggs, light cream, ginger, cinnamon, nutmeg, cloves, salt and vanilla. Pour into the pie shell and bake fifteen minutes. Reduce the oven heat to 350 deg. and bake about 40 minutes longer, or until set. Do not overbake. Cool. Serve topped with whipped cream and sliced filberts.

Adriana Velez said...

Oh, raw, of course! I'll definitely try that. I'm thinking they might go well with Jerusalem artichokes, in fact. Thanks!