1. Eat ‘em Raw. Slice young turnips and eat raw with a dip or just add shredded raw turnips to salads.
2. Julienne Them. Turnips make a great matchstick garnish for any dish. Just cut into really thin slices and garnish as desired.
3. A New Kind of Coleslaw. Enjoy shredded turnip instead of cabbage in your next batch of homemade coleslaw.
4. Mash ‘em! And you thought you could only mash potatoes! Mashed turnips add a little kick to this unique recipe.
5. Baked, Boiled or Steamed. Use turnips any way you would use a potato, and then some. Try them baked or boiled in stews, soups and stir-fries, or lightly steamed with some butter, salt or lemon juice for flavor.
6. Switch Your Greens! Use 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. Just remember to blanch turnips in hot water to take out the sourness.
7. Roast ‘em! Add a cubed turnip to your next pot roast or pan of roasted vegetables.
8. Turbo-Boost Your Stew. For an extra boost of nutrition and flavor, add turnips to soup or stew at the same cooking stage as you would potatoes.
Up for some adventure, you could try: Orange glazed turnips
1.First peel and with the mandolin, slice turnips.
2.Blanch turnips in hot water to take out the sourness and when they are soft take them out.
3.Prepare the sauce by making a reduction of orange juice and honey. When reduced add the vinegar (Sherry Vinegar), let it reduce again then add the chicken stock and let it reduce again.
5.Finish cooking the turnips in a frying pan with some orange juice, let the juice reduce until the turnips are glazed shiny.
More Recipes:
Turnip and Kohlrabi Cubes with Olive Oil and Sumac
By CHEF Culinary Coach Program
Ingredients:
Serves 8/ Serving size: ½ cup (125 ml)
2 medium kohlrabi, peeled and cut into ½ -inch (12 ml) cubes
2 medium turnips, peeled and cut into ½ -inch (12 ml) cubes
Pinch ground black pepper
Pinch Atlantic sea salt
2 Tablespoons (30 ml) extra-virgin olive oil
½ teaspoon (3 ml) sumac
Instructions:
Preheat oven to 350°F or 175°C. In a medium bowl, combine kohlrabi and turnips. Mix with salt and pepper, then toss with oil to coat.
Arrange vegetables in a single layer on a large baking sheet lined with parchment paper, and roast for 15 to 20 minutes, until soft.
Remove from oven and cool to room temperature.
Sprinkle with sumac before serving.
Adaptations
Go basics:
Substitute the olive oil with any other liquid fat that is available to your patients (e.g., canola oil, soya oil)
Substitute the Atlantic sea salt with table salt
Substitute the turnip and kohlrabi with any firm vegetable that is available in your area (e.g. carrots, beets)
Substitute the sumac with one tablespoon of lemon juice
Challenge your culinary skills
Once the roasting has finished, transfer to a bowl and mix with 2 tablespoons (30 ml) of tahini paste. Cool down to room temperature (or substitute the tahini paste with any nut butter that you like)
Cultural adaptation:
Substitute the sumac with any aromatic (i.e., spice, herb) that your culture uses.
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