Peppery Turnip Fries

8 medium turnips, about 2 1/2 pounds
1 teaspoon freshly grated nutmeg or 1/2 teaspoon ground nutmeg
3/4 to 1 teaspoon freshly ground black pepper
1/4 teaspoon salt
1/4 cup grated Parmesan cheese
olive oil spray
lime juice or ketchup

Peel the turnips with a vegetable peeler, slice and cut into 2 1/2 by 1/2 inch sticks. Combine with the nutmeg, pepper, salt and Parmesan cheese in a large plastic bag; close the bag and shake to coat the turnips. Spray 2 large baking sheets lightly with the olive oil spray. Spread the turnips in a single layer on the sheets and spray again with the olive oil. Bake in a preheated 425F oven for 15 minutes. Turn the fries over and continue baking for 15 minutes, until the fries are tender and golden in color. Serve hot with a sprinkle of lime juice or ketchup.

Creamed Turnips

20 ounces turnips, peeled and shredded
1/4 teaspoon baking soda
1 tablespoon unsalted butter
4 tablespoons light cream

Place turnips in a heavy non stick saucepan with just enough water to cover. Bring to a boil over high heat. Remove from heat and quickly stir in baking soda to remove bitterness. Drain turnips. Rinse under running water and drain again. Return to saucepan. Add butter, cream and salt and pepper to taste. Simmer over medium heat 3 to 4 minutes.

Turnips in Orange Sauce

2 pounds turnips, peeled, cut into 1 inch cubes, and cooked
1/2 teaspoon salt
1/2 cup orange juice
2 tablespoons firmly packed brown sugar
1/4 teaspoon ginger
1 tablespoon butter or margarine, melted
1 cup fresh orange sections

Drain turnips and mash. Beat in the salt, orange juice, brown sugar, ginger and butter or margarine. Put into a buttered baking dish and decorate with orange sections; bake at 350F for 5 to 7 minutes. Or heat in a saucepan without orange sections; put into a serving dish and decorate with the orange sections. Serves 4 to 6.

Scalloped Turnips

3 medium turnips, peeled and sliced
2 tablespoons butter or margarine
2 tablespoons all purpose flour
1 1/2 cups milk
1 teaspoon salt
1/8 teaspoon pepper
1/2 cup shredded mild Cheddar cheese

Cook turnips uncovered in boiling salted water over for 15 minutes or until tender. Drain; transfer to a lightly greased 2 quart casserole. Melt butter in a heavy saucepan over low heat; blend in flour, and cook 1 minute, stirring constantly. Gradually stir in milk; cook over medium heat, stirring constantly, until thickened and bubbly. Stir in salt and pepper. Pour sauce over turnips; sprinkle with cheese. Bake at 450F for 10 minutes. Serves 6.

Turnip Kimchee

5 pounds turnips
4 quarts oil
1 cup rock salt
1/4 cup sugar
2 tablespoons minced garlic
1 1/2 teaspoons paprika
1 1/2 tablespoons minced ginger root
1 1/2 teaspoons ground red pepper
1/2 teaspoon monosodium glutamate
1 tablespoon sugar

Pare and cut turnips crosswise into thirds, then lengthwise into quarters. Combine water, rock salt and 1/4 cup sugar in a large bowl. Put turnips into water and place a weighted plate on top to keep them submerged. Soak for 6 hours. Rinse turnips 5 times in cold water. Drain and put into jars. Combine remaining ingredients and pour over turnips. Let stand at room temperature for 2 days, then refrigerate. Makes 2 quarts.

Turnip Latkes

8 cups coarsely grated raw turnips
10 large radishes, coarsely grated
10 eggs
6 tablespoons wheat bran
1 teaspoon black pepper, (or to taste
1 to 2 teaspoons salt, or to taste
olive oil

Mix all the ingredients thoroughly in a large bowl. Heat oil in a large flat bottomed pan or griddle. Drop by spoonfuls onto griddle being careful not to overcrowd. Cook on medium or medium high heat until dark golden brown on one side. Flip and repeat on the other side. If they aren't golden brown, you need more oil. Use a flat slotted spatula to remove finished latkes on to a plate with a paper towel on it. Add more oil in between each batch. Makes around 20 latkes.

Turnips and Turnip Greens with Mustard Butter

1 stick unsalted butter, softened
2 tablespoons whole grain Dijon mustard
1 tablespoon finely chopped shallots
11 garlic cloves, minced
kosher salt and freshly ground pepper
6 pounds turnip greens, large stems discarded
2 tablespoons extra virgin olive oil
2 medium onions, halved and thinly sliced
4 oil packed anchovy fillets, drained and mashed
5 pounds medium turnips, peeled and quartered
8 piquillo peppers, seeded and cut into 1/4 inch strips

In a bowl, blend the butter with the mustard, the shallots and 1 teaspoon of the garlic. Season with salt and pepper. In a stockpot of boiling water, cook the turnip greens until tender, about 10 minutes. Drain and let cool, then squeeze the greens dry and coarsely chop them. In a large enameled cast iron casserole, heat the olive oil. Add 2 tablespoons of the mustard butter and the onions and cook over moderately low heat until softened, about 10 minutes. Add the anchovies and the remaining garlic and cook until the garlic softens. Add the turnip greens and cook, stirring, for 10 minutes. Bring a large pot of salted water to a boil. Add the turnips and cook until tender, about 12 minutes. Drain and return the turnips to the pot; shake over high heat to dry them out. Remove from the heat and stir in 3 tablespoons of the mustard butter. Season with salt and pepper. Reheat the greens. Stir in the piquillos and the remaining 3 tablespoons of mustard butter. Season with salt and pepper. Spoon the greens into a warmed bowl. Top with the turnips and serve. Serves 10.

Turnip Souffle

6 medium turnips
2 tablespoons butter
1/4 cup grated cheese
1/2 cup milk
2 whole eggs, separated
salt, pepper and cayenne to taste

Boil turnips in salted water until tender. Drain and mash. Add butter, milk, cheese and well beaten egg yolks. Season to taste. Mix thoroughly. Fold in stiffly beaten egg whites. Pile lightly into well oiled baking dish. Set in pan of warm water. Bake in a moderate oven at 375F approximately 20 to 25 minutes or until an inserted knife comes out clean. Serves 6.

Stewed Turnips

5 pounds yellow turnips
2 lbs of potatoes
2 cups of milk
2 oz of butter
10 oz of bacon
½ lb of onions
salt

Wash, peel and dice turnips. Boil for about 1 hour until done. Peel potatoes, dice and boil until done. Drain water and mix both vegetables. Add milk and salt and mash well. Mix in butter. Dice bacon and saute together with chopped onions. Pour onion bacon gravy over the turnips. Serve with polish sausage.

Turnip and Apple Bake

1 turnip
1 tablespoon butter
salt and pepper
2 cups thinly sliced apples
2 tablespoons brown sugar
1/4 teaspoon each cinnamon and nutmeg
1/2 cup dry bread crumbs
2 tablespoons brown sugar
2 tablespoons butter melted

Cook turnip in salted boiling water, mash with butter and seasonings. Mix sliced apple with brown sugar and spices. In greased casserole layer turnip and apples with turnip layer last. Mix bread crumbs melted butter and brown sugar and put over turnip, bake in 350F oven 50 to 60 minutes.

From: <NOBR>Genie·</NOBR>

Sent: 7/30/2008 9:19 PM

Hashed Turnips       1 lg Yellow turnip       2 tb Butter       1 ts Salt     1/4 ts Pepper       1 tb Parsley     1/4 c  Cream   Peel turnip and chop into small pieces. Boil until tender; drain and return to pan. Add butter,seasonings and cream. Let boil up once and serve.

From: <NOBR>Genie·</NOBR>

Sent: 7/30/2008 9:20 PM

Turnips in Orange Sauce 2 pounds turnips, peeled, cut into 1-inch cubes, and cooked 1/2 teaspoon salt 1/2 cup orange juice 2 tablespoons firmly packed brown sugar 1/4 teaspoon ginger 1 tablespoon butter or margarine, melted 1 cup fresh orange sections    Drain turnips and mash.  Beat in the salt, orange juice, brown sugar, ginger and butter or margarine.  Put into a buttered baking dish and decorate with orange sections; bake at 350 degrees for 5 to 7 minutes.  Or heat in a saucepan without orange sections; put into a serving dish and decorate with the orange sections.  Yield 4 to 6 servings.   Source: Southern Living Vegetable Book

From: <NOBR>Genie·</NOBR>

Sent: 7/30/2008 9:21 PM

Mashed Turnips & Potatoes 1 pound turnips 1 pound potatoes 2 cloves garlic (optional) salt pepper butter milk Boil turnips, potatoes and garlic with water to cover until tender. Drain and add butter. Mash untill smooth, adding milk to desired texture and salt and pepper to taste.

From: <NOBR>Genie·</NOBR>  (Original Message)

Sent: 8/18/2008 2:04 PM

Creamed Turnips 3 lbs medium turnips 1 large onion, chopped 4 cups milk 1/2 cup heavy cream 3 Tbsp unsalted butter 1 Tbsp fresh thyme leaves (or 1/2 teaspoon dried thyme) 3/4 teaspoon salt 6 black peppercorns 6 whole cloves 2 bay leaves 3 Tbsp all-purpose flour White pepper Freshly grated nutmeg 1 Peel and quarter turnips. In a large saucepan of boiling salted water, cook turnips until tender, 15 to 20 minutes, drain. 2 In a heavy saucepan bring milk and cream just to a simmer and keep hot over low heat. 3 In a 4-quart heavy kettle cook onions in butter over med low heat for one minute. Add flour and cook 3 more minutes, stirring as you cook. Whisk in hot milk mixture and bring to a boil over med high heat, whisking constantly to prevent lumps. Reduce heat to a simmer, whisking occassionally for 15 minutes. 4 Pour sauce through a sieve into a large heavy saucepan and discard solids. Stir into sauce white pepper, nutmeg, and salt to taste. Turnips and sauce may be made up to this point one day ahead and kept separately in bowls, covered and chilled. 5 Return sauce to a simmer and add turnips. Mash turnips with a potato masher. Cook mixture, covered, over med low heat, for a few minutes. Serve with fresh ground pepper or parsley. Serves 8.

From: <NOBR>Genie·</NOBR>  (Original Message)

Sent: 9/9/2008 12:57 PM

CARAMELIZED TURNIPS 8 small turnips 2 tablespoons olive oil salt to taste freshly ground black pepper Preheat oven to 425°F. Turnips that are sufficiently young and tender need only be rinsed and dried before cooking; older purple-top turnips will need to be peeled. Cut the turnips into halves, or quarters if they are small. Big ones should be cut in half lengthwise and the halves sliced into wedges. Toss the turnips in a bowl with a generous splash of olive oil and salt and pepper. Spread them out in an even layer on a baking sheet and roast them for about 10 minutes, then toss them once (if tossed more frequently, they tend to break apart as they become tender). Roast for 5 minutes more and check for doneness - depending on the water content of the turnips, they can take from 15 to 30 minutes. The turnips are done when they are fork tender and nicely caramelized. SERVES 4