Turnips, like radishes, are a very versatile, easy to prepare or cook vegetable that is appreciated by many cultures but often forgotten in American cuisine. Fall/winter turnips or storage turnips (the typical being the half purple/half white round root, although we grow several different varieties) are best used for roasted mixed veggies, soups, gratins, tarts, and other long-cooking preparations. However, spring turnips (we grow Des Vertus, a French heirloom, but Hakurei turnips are the most commonly recognized) are sweet and tender and don’t need or really benefit from such effort. They are so delicately flavored that they really make a great raw snack, but they can also be added to salads, stir-fries, sandwiches, tacos, and even quick-pickled. Here are a few recipes to get the creative juices going. Try using radishes in similar ways. I really like radishes in salads with early spring lettuce, scallions, white beans, oregano, and a lemon or red wine vinegar vinaigrette or stir-fried with equal parts soy sauce and balsamic vinegar with a dash of maple syrup or agave. They also make a great addition to tabouleh or salsa (tomato and mango based). or just eat them instead of snacking on carrots (or cookies)!
Nutritional benefit: both are a very good source of Vitamin C and Potassium and also provide Vitamin B6, Fiber, and Calcium.
Turnip and Egg Tacos
This recipe could easily be adapted for other eating styles - replace the egg with shrimp, fish, steak, chicken, or marinated tempeh.
Adapted by Farmer Dave’s from Trusted Earth Farm and Forage
Ingredients:
• 1 small bunch hakurei turnips (4 Des Vertus turnips)
• 2 garlic scapes – diced (use garlic, garlic scapes aren’t in yet)
• 2 tablespoons butter
• 1/4 tsp cumin
• salt and pepper to taste
• 2 eggs
• 6 small tortillas of your choice
• 3 oz queso fresco
• chopped cilantro to taste, if desired
• Salt & pepper
Directions:
Remove the turnips from their greens. Dice the turnips and mince the greens. Dice the garlic scapes. In another bowl crack your two eggs and whisk like scrambled eggs.
Heat 1 1/2 tablespoons of butter over medium heat in a large pan. Once the butter has melted, add in the turnips and scapes – toss to coat them thoroughly with the butter. Cook for two – three minutes. Add the cumin, salt and pepper. Toss everything again to make sure it’s all coated with butter and evenly seasoned.Cook another minute. Set aside – and in the still hot skillet – add your eggs and scramble quickly. Warm your tortillas.
Assemble your tacos with the remaining ingredients!
Turnip Salad, like Potato Salad
Ingredients:
1 cube vegetable bouillon
1 cup water
3 cups peeled, cubed turnips
1/4 cup minced onion
2 cloves garlic, minced
salt and black pepper to taste
1 1/2 tablespoons sour cream
1/2 cup shredded sharp white Cheddar
cheese
chopped fresh parsley for garnish
(optional)
Directions:
Place the vegetable bouillon cube into a saucepan with the water, and bring to a boil over high heat. Cook until the bouillon cube dissolves, about 1 minute. Stir in the turnips, onion, and garlic, return to a boil, and cook the mixture until the turnips are tender, about 10 minutes. Reduce the heat to a simmer, and cook until most of the liquid has been evaporated, 10 to 15 more minutes.
Lightly stir in the sour cream to coat the turnips. Sprinkle with salt and pepper, and top with shredded Cheddar cheese and parsley.
Asian-Style Greens from rasamalaysia.com
The original recipe used bok choy, so if you have your bok choy from last week you can use that or a mix. It will work with any green or cabbage.
Ingredients:
Your favorite Chinese greens (baby bok choy, turnip greens, mustard greens, Napa cabbage or a mix)
1 tablespoon oyster sauce (Lee Kum Kee brand preferred) or a mix of soy sauce and rice vinegar or sherry
1 tablespoon water
1/4 teaspoon cooking oil
1/2 teaspoon sugar
2 dashes of white pepper powder
1 tablespoon oyster sauce (Lee Kum Kee brand preferred) or a mix of soy sauce and rice vinegar or sherry
1 tablespoon water
1/4 teaspoon cooking oil
1/2 teaspoon sugar
2 dashes of white pepper powder
Garlic Oil:
2 cloves garlic (finely chopped)
1 teaspoon oil
1 teaspoon oil
Prepare the garlic oil first by heating up your wok and stir fry the minced garlic until they turn light brown. Dish out and set aside.
Heat up a pot of water and bring it to boil. Add two small drops of cooking oil into the water. Drop your vegetables into the boiling water and quickly blanch them for about 20-30 seconds (depends on the quantity). As soon as they turn slightly wilted, transfer them out and drain the excess water off the vegetables. Arrange the vegetables on a plate.
In a wok, heat up the cooking oil, and then add the oyster sauce, water, sugar, and white pepper powder. As soon as the sauce heats up and blends well, transfer and drench it over the blanced vegetables. Top the vegetables with the garlic oil and serve immediately.
Cook’s Note:
For the garlic oil, the garlic will continue to cook in the oil so as soon as they turn light brown in the wok, you should dish it out. Eventually, they will turn golden brown.
