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Turnips!

post #1 of 16
10/11/10 at 10:45pm
Thread Starter 
Got some turnips in my CSA this week. Anyone have a favorite way to prepare them?
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post #2 of 16
10/11/10 at 11:19pm
slice them real thin. slice potatoes real thin. combine them in a gratin dish and bake at 400 degrees until they're just about tender. pour over enough cream just to barely cover and then grated gruyere. bake until brown.
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post #3 of 16
10/11/10 at 11:23pm
cut them into wedges (depend on size). Put them in a saute pan with a bit of water and more butter. cover and cook over medium heat until tender. remove lid and turn up heat, cook until the liquid is reduced and the turnips have browned.
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post #4 of 16
10/12/10 at 12:20am
Quote:
Originally Posted by foodguy View Post
cut them into wedges (depend on size). Put them in a saute pan with a bit of water and more butter. cover and cook over medium heat until tender. remove lid and turn up heat, cook until the liquid is reduced and the turnips have browned.

Why do wedges when a perfect tourne only takes 34.8 seconds? /iammatt
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post #5 of 16
10/12/10 at 2:14am
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Originally Posted by kwilkinson View Post
Why do wedges when a perfect tourne only takes 34.8 seconds? /iammatt
Hey wine boy, how's it hanging? I love turnips, and I do them the second way foodguy suggested. I usually add a little bit of sugar.
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post #6 of 16
10/12/10 at 2:21am
Quote:
Originally Posted by iammatt View Post
Hey wine boy, how's it hanging? I love turnips, and I do them the second way foodguy suggested. I usually add a little bit of sugar.

I know. But the /iammatt thing is my only real trick anymore.
It's hanging pretty well. Professionally I couldn't ask for more. The rest of life... ehh. I'm alive and healthy, as are the people I care about, so I shouldn't complain. You?
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post #7 of 16
10/12/10 at 3:16am
Make a Puree (will require some cream to thicken) - top with a few large sauteed scallops w/ salt and pepper, and a touch of truffle oil.
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post #8 of 16
10/12/10 at 3:19am
If you eat them, what are you supposed to throw at your enemies? /mario
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post #9 of 16
10/12/10 at 3:26am
Chinese turnip cakes are also quite good, although I don't know how to make them, I assume it's quite easy.
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post #10 of 16
10/12/10 at 1:27pm
Quote:
Originally Posted by ChicagoRon View Post
Chinese turnip cakes are also quite good, although I don't know how to make them, I assume it's quite easy.
i haven't either, but i think it should be quite easy to make a pave with turnips ... that sounds like a really good idea, actually.
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post #11 of 16
10/12/10 at 4:20pm
the first thing you have to do is buy a damascus steel bird's-beak paring knife. anything less would be uncivilized.
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post #12 of 16
10/12/10 at 5:39pm
Thread Starter 
Quote:
Originally Posted by foodguy View Post
cut them into wedges (depend on size). Put them in a saute pan with a bit of water and more butter. cover and cook over medium heat until tender. remove lid and turn up heat, cook until the liquid is reduced and the turnips have browned.

Will try this tonight. Thanks.

Quote:
Originally Posted by iammatt View Post
Hey wine boy, how's it hanging? I love turnips, and I do them the second way foodguy suggested. I usually add a little bit of sugar.

With a little bit of sugar. Thanks

Quote:
Originally Posted by Rambo View Post
If you eat them, what are you supposed to throw at your enemies?

/mario

Their own shells. Duh.


Quote:
Originally Posted by Douglas View Post
the first thing you have to do is buy a damascus steel bird's-beak paring knife. anything less would be uncivilized.

Of course. It's a custom commissioned Kramer. Should get me down to a civilized 34 seconds flat.
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post #13 of 16
10/12/10 at 5:42pm
The method described above is called glacé. Turn to coccotte, put in shallow pan with a shallow layer of water, a pinch of sugar and 2-3 pinches of salt and butter. Add parchment lid, cook until water is gone, then saute to desired color.

Works for virtually any root vegetable.
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post #14 of 16
10/12/10 at 6:58pm
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Originally Posted by Manton View Post
The method described above is called glacé. Turn to coccotte, put in shallow pan with a shallow layer of water, a pinch of sugar and 2-3 pinches of salt and butter. Add parchment lid, cook until water is gone, then saute to desired color. Works for virtually any root vegetable.

Excellent suggestion. You might want to substitute stock for the water and I generally use brown sugar. Consider mixing with glaced carrots for color and contrast. Enjoy!
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post #15 of 16
10/12/10 at 7:09pm
In the exact same situation (CSA) and would appreciate any other advice/recipes you folks might have. Also have a bunch of kohlrabi which is prepared similarly I would imagine?
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