Some vegetables are under appreciated. Tomatoes, peppers and cucumbers are bright color vegetables that just by looking at them you can tell it has flavor. Root vegetables on the other hand do not. They are dull in color and they appear to look as if they work well in soups and stocks.
The first time I tasted roasted turnips I discovered that they are sweet and delicious. High in vitamin C and available all year, it’s time we friend it and add it to our daily vegetables.
Turnips roots are bitter when eaten raw, but sweet when cooked. They taste great boiled, braised, deep fried and roasted. It pairs well with cream, butter, dill, lemon juice, garlic or honey. It’s especially great roasted with other root vegetables
like carrots, potatoes, sweet potatoes, celery root.
Look for turnips with smooth skin. They should feel firm and heavy and check for a sweet aroma. Generally turnips are white with light purple blush on the top. Those that are small are sweetest. The larger they are the woodier they tend to be.
Don’t confuse turnips with rutabagas, which are much stronger tasting, are very large and have a waxy coating. The flesh is a bit yellowy, and are sometimes called waxy turnips. Although available year round they are best October through March.
Cook Kosher put out a call on Twitter and Facebook for ideas to use turnips. When the first recipe added by mjosefsberg
featured turnips with coconut cream, I was intrigued.
As mentioned turnips pair well with cream and butter, so this recipe does exactly that in a pareve version.
Coconut milk comes in a 14 oz can and be found in any local supermarket next to the canned goods. Note – coconut milk isn’t the same as coconut cream.
Peel and cut turnips, toss with some melted margarine, a can of coconut milk and some spices and your done! Roast for 45 minutes ( I roasted it for 1 hour) and you’ve got yourself a great side dish.
To see the complete recipe click here
Here a few things you should know:
1. Turnips are well known for their bitter flavor if not prepared correctly. When boiling turnips, add a potato to the water and cook with the turnip. The bitter flavor will disappear.
2. Leftover turnips aren’t tasty. Be sure to make enough for your current meal.
3. Turnips provide great crunch and texture, so be sure not to overcook.