Versatile Baby Turnips!
What does turnip go well with?
Produce: potatoes, carrots, parsnip, apples, sweet potatoes, lemon, and onion
Herbs & Spices: chives, sage, cumin, coriander, nutmeg, garlic, ginger, vinegar, tarragon, mustard, thyme, olive oil, paprika, and salt
Savoury: bacon, roast beef, turkey, chickpeas, and rice
Dairy: butter, cream, parmesan cheese, and mild cheese
Use them the same why you would use a potato.
Serve them sautéed in a stir fry with some carrots, mashed with potatoes, steamed with other root vegetables and butter, raw and sliced thin in a salad or into matchsticks for a garnish for any dish, for a platter, stews, soups or roasted with other root vegetables.
Slice young turnips and eat raw with dip or peanut butter or add to salads and coleslaw
Use the turnip greens as an alternative to cooked spinach or collard greens! They’re delicious sautéed or steamed as a side dish with garlic, onion, olive oil and lemon, or as an addition to soups, stews and pasta.
Or you can always ferment them for an extra health kick! But most of all enjoy them the way your would like them.
8 cups of chopped turnips (about 10-12 medium turnips)
bone broth or water for boiling
400g of bacon
2 tablespoons bacon fat, or lard, or duck fat
2 tablespoons butter melted
¼ teaspoon garlic powder or fresh to your liking
⅛ teaspoon onion powder or fresh to your liking
sea salt and pepper, to taste
2 tablespoons fresh chives, snipped or chopped
Put diced turnips is a large pot and fill with water or bone broth.
Bring to a boil and let simmer, uncovered, for about 30 minutes or until tender.
While the turnips are cooking, cook your bacon in skillet over medium heat until crispy.
Reserve 2 tablespoons of bacon grease and then crumble your bacon.
Once turnips are done simmering, drain well.
Return turnips to pot and add all remaining ingredients, except the bacon and chives.
Mash to desired consistency. Then fold in bacon.
Top with fresh chopped chives. Enjoy!