Thursday, December 18, 2008


I rec'd this on one of my farm newsletters today;

(Adapted from Gourmet mag. and Akin Farm's Wendy Akins)

Simmer a pound of trimmed small turnips in salted water to cover until perfectly tender.
Meanwhile, toss the remains of a baguette or other crusty bread into the food processor and make fresh bread crumbs.*

For 2 cups of crumbs, melt 3 tablespoons of butter in a skillet large enough to hold the turnips.

Add either one fresh garlic clove, minced fine, or two or more cloves caramelized roasted garlic.

Mush around in the butter to mix well and then stir in the crumbs. Saute briefly, then put in the turnips and heat through.

A bit of snipped parsley on top is a nice touch. Or cilantro or chives or onion tops; something green

* I never use store bought bread crumbs. I save the bits and heels of good bread in the freezer for all kinds of use.

Sounds yummy!

Eat Your Food - Naturally!


  1. Here's a recipe I plan to try tomorrow, although bread crumbs and garlic sound tastier...

    From The All New Joy of Cooking (Rombauer, Rombauer Becker, and Becker):

    Braised Turnips

    Boil, uncovered, over high heat for about 6minutes:
    1 1/2 lbs turnips, left whole if small, quartered if large.

    Drain. Pour into a large, heavy skillet and bring to a boil over high heat:
    1 c. chicken stock

    3 T butter
    1/2 t salt, or more to taste
    Ground black pepper to taste

    Stir until butter is melted. Add the blanched turnips. The stock should come about 3/4 inch up the side of the turnips; add more stock or water if needed. Reduce heat, cover and simmer until the turnips are tender but still slightly resistant to the tip of a sharp knife, 10 to 20 minutes. Remove the turnips to a serving dish. Boil the cooking liquid over high heat until reduced to a thin, syrupy glaze. Pour it over the turnips and serve immediately.

    I hope everyone has a very joyful, peaceful holiday season, Merry Christmas and Happy New Year!

  2. Sounds yummy Sara! I simply sliced thin, put them in olive oil with a bit of agave syrup (my dad is diabetic so real sweets are limited), and cooked till tender. Added a bit of salt and pepper to season. Very good! My dad had not ever eaten turnips, and I'm not sure I've really either - but we both ate them all up!

  3. I just cooked mine up on the stove with some olive oil, peppers, greens and sesame seeds. Yummy.


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