INGREDIENTS 2 pounds turnips (tender leaves reserved), peeled and cut in half 3 tablespoons unsalted butter, browned 1 tablespoon thyme leaves, chopped 1 ½ teaspoons sugar ½ teaspoon salt 1 […]
Turnips
Ingredients 1/4 cup vegetable or olive oil 1 medium onion, diced 4 cloves garlic, minced 4 large carrots, thinly sliced 4 cups peeled and cubed butternut squash 12 cups vegetable […]
Butternut Vegetable Soup
Ingredients 1 1/2 pounds turnips (about 3 medium), peeled and cut into 1/4-inch-thick rounds Coarse salt and ground pepper 1/4 cup all-purpose flour 1 pound sweet potatoes (about 2 medium), […]
Turnip and Sweet Potato Gratin
Ingredients 4 turnips 1 tbsp vegetable or coconut oil 1/3 cup parmesan cheese, grated 1 tsp garlic salt 1 tsp paprika 1 tsp onion powder Directions Preheat oven to 425 […]
Crispy Turnip Fries
Ingredients 1/2 pound turnips, peeled and cut into 1/4-inch cubes (about 1 1/3 cups) 6 oz potato, peeled and cut into 1/2-inch cubes (about 1 cup) 2 1/2 Tbsp thinly […]
Turnip and Potato Patties
Roasted Turnip and Rosemary Infused Potato Mash Ingredients 1.5 pounds Yukon Gold potatoes peeled 2 sprigs fresh thyme 3 + 2 garlic cloves 1 sprig fresh rosemary 1/2 pound young turnips, peeled 1/2 pound celery 1/2 cup […]
Roasted Turnip and Rosemary Infused Potato Mash
COOK ROOT VEGETABLES Salted water to cover 1 large rutabaga (also called a Swede or a yellow turnip, often has a waxy skin for preservation), about 2-1/4 pounds, trimmed, peeled, […]
LEEK and ROOT VEGETABLE GRATIN
IN SEASON: May, June, September, October STORAGE: Wash and trim tops/leaves to 1/2 inch. Store in plastic bag in the refrigerator. Can also be stored in a cold and moist […]