Saturday, July 12, 2008

pretty purple vegetables

For no other reason, except acknowledging that you have been confronted by a lot of text here at Chez Nazi and too little pictorial prettiness, I give you...

turnips (Vic Market, June 2008).

There has been a paucity of recipes too, I know, though a rather lot of cooking. But do you really need a recipe for (gluten-free) pasta with baked cauliflower and anchovies?

But back to turnips. Is there anything wintery and exciting you can do with them that doesn't involve cheese or meat?

Just a thought.

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Anonymous Duncan | Syrup&Tang said...

Hmmm... i'm interested in what people suggest cos I haven't yet discovered the turnip magic. They're in my 'yuk' category.

5:45 pm  
Blogger docwitch said...

NOt very imaginative, but apart from using them in vegie soups, I've also made 'turnip chips'. This was kind of by accident when I ran out of potatoes and sweet taties. Garlic, olive oil, rosemary and salt...not bad. They also taste good with real mayonnaise.

But for me, the turnip will never be true love.

7:19 pm  
Blogger Lucy said...

Ah, just my thinking, too.

Well, I made some rather good fritters with an equal quantity of potatoes to turnips, steamed until tender and well drained. Mashed with lots of garlic and fresh ginger and some indian spices (I used ouhly ground panch phorah, but the cumin/coriander route would be good, too). Rolled in panko crumbs then pan-fried. Not bad.

Look forward to other responses...I want to love them this year - one of my yearly eating goals!

10:12 am  
Blogger Johanna said...

I don't use these turnips - my time in Scotland turned me to the rutabaga type but I imagine thaty are interchangeable. They are excellent in a Scotch barley stew and recently I made lovely turnip, mushroom and pecan galettes which I think would be lovely without the little dairy in it, although a little time consuming. (both on my blog but let me know if you want more info). They would also be good in other stews or curries which you put root vegies in.

6:08 pm  
Anonymous Duncan | Syrup&Tang said...

'Rutabaga' usually refers to swedes... very different from turnips, usually. :)

11:45 pm  
Blogger Thermomixer said...

Turnips are delicious (as are swede turnips) in many ways. Three simple ways that MAY change peolpes' thinking are
1) simply braised - oil to coat & lightly brown in pan (with some sugar sometimes to get more caramel flavour) before adding enough stock or water to have about 1cm deep, cover, turn down low and add more water/stock as needed - they become deliciously sweet. Do similar with less water with witlof - Yum
2) chop into 2 cm cubes & put inside some aluminium foil with oil or butter, S&P and sugar and cook either in the oven or steam - glazed turnips
3) for the more savoury/pickle lovers - like Terry Durack in Good Weekend - grate raw turnip, add some sugar, vinegar or lemon juice S&P and let marinate for an hour - turnip kraut -YUMMY

11:35 am  
Blogger Thermomixer said...

Shame you didn't get the turnip tops with them - great in pasta and you can make sauces for pasta with the glazed turnips. Number 4 idea is to grate the turnips and brown them with some oil, stock & sugar(small amount) to produce a caramelised sauce for pasta dishes.

They go well with carrots and potatoes to.

11:45 am  
Anonymous Dani said...

Ditto to everything the theromixer and docwitch said. I love turnips. Very thin raw slices are gorgeous in salads too , especially coleslaw. And mashed. Yum. And turnip soup (although I would garnish that with blue cheese myself).

And now let's play 'name that quote'..."it's my dream turnip"

4:00 pm  

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