I don’t hate turnips. I just think they’re useless. Unfortunately, and in a sure sign of cooler weather, the turnips are upon me again from the CSA bag. I don’t want to waste them, but they don’t seem worth the trouble to prepare. (Aren’t these turnips from the bag pretty? The bulbs are only about 1 1/2 inches in diameter.)
As long as I’ve been in the Rolling Prairie Farmers Alliance CSA—I think this is the 12th year—I’ve struggled with certain cool-weather crops. And after all these years, I still haven’t figured out anything to do with turnips or radishes that I can get enthusiastic about.
When I see these humble roots in my bag, I think, “Oh, heck. What am I going to do with these.” Usually, I try to hide them in things—chop them up small and put them in a tuna salad, or quarter them and add them to a stir fry. I’ve tried roasting them (turnips, not radishes), and my friend Maxine uses a big one (later strained out) for flavor in her chicken soup.
Maybe it’s the nature of turnips to be in the background, and I’ll keep trying, because heaven knows I don’t want to waste them. But if anybody knows a dish or recipe that makes you eager for tender small turnips, please let me know! A bundle of them is calling my name. (I’ve got radishes, too, if you’ve got tips for them.)
Laura // Oct 3, 2007 at 5:47 pm
I’ve always loved turnips roasted with carrots and/or potatoes. A little butter, some garlic, salt and pepper, maybe some dill. Put them in the over for a while. Hmmmm. So good. Even better with roast chicken or a pot roast.
No tips on the radishes as I am definitely not a fan…
Janet Majure // Oct 4, 2007 at 1:08 pm
Thanks, Laura. And I love your website header art!
I have tried roasting them with potatoes and found them to be awfully mushy, but I’ll give ‘em another whirl. Anyone else?
Kei // Oct 8, 2007 at 2:27 pm
Hi!
Those young turnips are very popular in Japan, where they’re usually pickled. My dad would always get really excited when they’d turn up (bad pun unintentional) at the farmer’s market. The easiest way to pickle them is to cut them in half, lay them out in a bowl, salt them, cover them in foil and put something heavy on top. We always used a large salad bowl and a tea kettle full of water. They take about a day or two to be ready. You rinse them off and then eat them with rice, miso soup and a piece of broiled salmon or mackerel.
The greens can be pickled in the same way and eaten with the same accompaniments.
Alternately, you can coat them with miso instead of salt; or add shiso leaves and a splash of mirin or rice wine vinegar to your pickling bowl.
Give it a shot! I’d be curious to hear what you think.
Kei // Oct 8, 2007 at 2:32 pm
Forgot to say something about the radishes. Here’s something different to try with them. Cut them into thick matchsticks and toss them with a handful of shredded mint and asian basil leaves, lime juice, crushed peanuts, bird chiles cut into thin rounds and a splash of fish sauce (nuoc mam). It’s really addictive.
Janet Majure // Oct 9, 2007 at 6:56 pm
Hi, Kei.
Hey, thanks for the suggestions. Not sure if I can lay my hands on Asian basil, but I’ll give one or both of your suggestions a try—and I’ll let you know how it goes.
‘Pickled’ turnips a good option | foodperson.com // Oct 18, 2007 at 6:42 pm
[...] recent suggestion, I had an acceptable turnip experience this week. On a comment to my “Calling all turnip lovers” post, she suggested a method of preparing little turnips that she called pickling. I’m [...]