Wait, before you “turn up” your nose …reconsider the turnip.
I can probably count on one hand the number of times I’ve eaten turnips. They’re so often overlooked, because most people don’t know how to cook these ruddy little root vegetables which are high in Vitamin C.
Then I had braised turnips at Locanda in San Francisco last August and I was sold on the idea that a turnip could taste delicious.
Just how I could re-create something similar using vegan ingredients still felt beyond my reach so I put it on the back burner until a few weeks ago when I received my weekly produce delivery from Basis and what do you know, turnips galore!
I was not that excited.
Now I had to make these things taste good and get David to eat them. Before I knew it, I had two turnip dishes on the go.
Did you know? How bitter a turnip tastes to you depends on your genetic make up. Both of these recipes remove the bitterness with naturally sweet ingredients.
Vegan Braised Turnips + Carrots
1 T coconut oil
3-4 small turnips, thinly sliced
1-3 carrots, thinly sliced (I used a mandolin)
1/2 c. vegetable broth
1/2 t coconut sugar
fresh thyme to taste
sea salt + pepper
In a pan, heat the coconut oil over medium heat and add the turnips and carrots.
Stir them around in the oil until well coated.
Add the thyme and reduce the heat to a simmer for 20 minutes.
Once the vegetables are tender, season with sea salt and black pepper.
Sweet Potato-Turnip Mash
Gather together an arm-full of turnips, sweet potatoes, rutabagas or any other root vegetables in your refrigerator.
Cut them into chunks and put them in a steam basket.
Steam the heck out of them until you can easily pierce them with a fork.
Mash with a hand mixer or a fork.
Season with black pepper and any herbs you like.
I can safely say that I have kindled a new love of turnips in our home.
Do you have any favorite turnip recipes or have you ever dressed up an unappealing vegetable and decided you now love it?