Printer Friendly

Turnips in a whole new light?

Turnips in a whole new light?

Roasted golden, or as mashed potato alternative

Frequently overlooked and often lacking for advocates, turnips tend to be relegated to use as a flavor backup in soups and stews. In fact, though, this root can more than hold its own and adapts readily to many cooking methods. When paired with appropriate seasonings, turnips' natural sweetness is enhanced. These two recipes present turnips in a flattering light. In the first, turnip wedges are basted with a mixture of lime juice, chili powder, cumin, and cilantro, then oven-roasted until golden and tender. In the second, cooked turnips are mashed with potatoes and mixed with roasted garlic and onion. Either dish makes a fine accompaniment for grilled or roasted meats.

Oven-roasted Turnips with Cilantro and Lime
3 pounds (about 4 large) turnips
1 cup lightly packed fresh cilantro

(coriander) leaves, minced 1/4 cup lime juice

2 tablespoons extra-virgin olive oil or

salad oil
1 tablespoon honey
1 teaspoon chili powder

1/2 teaspoon ground cumin

Salt and pepper Peel turnips and cut into 1/2-inch wedges. Spread out in a 9- by 13-inch baking pan. Set aside. Combine cilantro with lime juice, oil, honey, chili powder, and cumin; stir until well blended. Pour about half the mixture over the turnips and gently mix until all wedges are evenly coated. Roast in a 450 [degrees] oven until wedges are browned and very tender when pierced, about 50 minutes, basting every 10 minutes with remaining cilantro mixture until all is used. Transfer to a platter and serve warm. Add salt and pepper to taste. Makes 6 servings. Per serving: 93 cal.; 1.5 g protein; 4.9 g fat; 13 g carbo.; 110 mg sodium; 0 mg chol.

Mashed Turnips and Potatoes with Roasted Garlic and Onions

Try this as a robust alternative to plain mashed potatoes.
2 tablespoons olive or salad oil
1 large (about 1/2 lb.) onion, chopped
3 large heads garlic (about 9 oz.
 total), unpeeled

1 1/4 pounds (about 2 large) turnips,


1 1/2 pounds (about 2 large) russet

potatoes, peeled

1 1/2 cups regular-strength chicken broth

1/4 cup low-fat or whole milk

Salt and pepper

Pour oil into a 10- by 15-inch baking pan. Add onion and mix until evenly coated. Push onion to 1 side to make room for garlic. Cut garlic heads in half crosswise. Set garlic, cut sides down, in pan. Roast garlic and onion in a 375 [degrees] oven until garlic is very tender when pierced all the way to the center and onions are browned, about 45 minutes; stir onions (without disturbing garlic) occasionally during cooking. Set aside until cool enough to handle. Meanwhile, quarter the turnips and potatoes. Place them in a 3- to 4-quart pan with the broth. Bring to a boil over high heat, then cover and simmer until vegetables are very tender when pierced and cooking liquid is almost all gone, 25 to 35 minutes. While turnips and potatoes are cooking, squeeze garlic out of papery husks (discard husks) and place in a small bowl. With the back of a spoon, mash garlic to a smooth paste. Mix in roasted onions. Set mixture aside. Transfer turnips and potatoes to a large bowl and, with an electric mixer or potato masher, beat hot vegetables until they are in small lumps. (If desired, run vegetables through a food mill to remove any tough turnip fibers.) Add the milk and the garlic-onion mixture; beat until vegetables are smooth and creamy. Spoon into a shallow 1 1/2- to 2-quart casserole. Broil 4 inches from heat until top is dappled with golden brown spots, about 5 minutes. Serve hot; add salt and pepper to taste. Makes 6 servings. Per serving: 192 cal.; 5.2 g protein; 5.5 g fat; 32 g carbo.; 81 mg sodium; 0.8 mg chol.

PHOTO : Cilantro-flecked wedges of turnip with lime juice, chili powder, and cumin roast in oven

PHOTO : until golden brown

PHOTO : Smooth and creamy, mashed turnips and potatoes are flavored with sweet roasted garlic and

PHOTO : onion
COPYRIGHT 1990 Sunset Publishing Corp.
No portion of this article can be reproduced without the express written permission from the copyright holder.
Copyright 1990 Gale, Cengage Learning. All rights reserved.

Article Details
Printer friendly Cite/link Email Feedback
Title Annotation:recipes
Date:Apr 1, 1990
Previous Article:Polenta for dinner or breakfast, savory or sweet.
Next Article:French vinegar by way of Boise; here's a reliable way to make vinegar at home.

Related Articles
Cabbage cousins, broccoli brothers, kale kinfolk...the overlooked greens.
Taking roots.
Root cellar vegetables.
Tulip Time fun.
Turkey Roll?
WEEKEND: FOOD: Website's full of winter warmers.
Some observations on the management of turnip insect pests.
Vegan roots.
Grilled lamb tongues with turnip puree and garlic almond foam (serves 4).

Terms of use | Copyright © 2017 Farlex, Inc. | Feedback | For webmasters