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 Post subject: A turnip thread
PostPosted: Thu May 08, 2014 4:20 pm 
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Please share what you like to do with 'em!

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 Post subject: Re: A turnip thread
PostPosted: Thu May 08, 2014 4:21 pm 
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Oh, I've had mashed (and mashed with potatoes) and roasted, and pickled in falafel wraps, and would love to know more! I bought some at the farmers market recently and have cooked the greens (which I really liked!) in a few dishes, and am gonna roasted the actual roots tonight.

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 Post subject: Re: A turnip thread
PostPosted: Thu May 08, 2014 4:22 pm 
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if you find japanese salad turnips at the market, this is really simple and good
http://www.epicurious.com/recipes/food/ ... iso-354957

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 Post subject: Re: A turnip thread
PostPosted: Thu May 08, 2014 4:50 pm 
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Use them in place of potatoes in any recipe for that "not as good as a potato" taste!

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 Post subject: Re: A turnip thread
PostPosted: Thu May 08, 2014 6:02 pm 
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Go all out Little House and eat them raw from the root cellar.

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 Post subject: Re: A turnip thread
PostPosted: Thu May 08, 2014 6:33 pm 
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Adam Crisis wrote:
Use them in place of potatoes in any recipe for that "not as good as a potato" taste!


Ha! I buy them once or twice every year and that's always my reaction.

The small once are nice cooked and glazed in a sugary soy sauce syrup, though.


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 Post subject: Re: A turnip thread
PostPosted: Thu May 08, 2014 6:36 pm 
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are we talking turnips, or rutabeggers? (what i grew up calling a turnip, i have been told, is actually a rutabaga; i love rutabeggers even if they have the dopiest name ever, but turnips, eeeeew)

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 Post subject: Re: A turnip thread
PostPosted: Thu May 08, 2014 8:26 pm 
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torque wrote:
are we talking turnips, or rutabeggers? (what i grew up calling a turnip, i have been told, is actually a rutabaga; i love rutabeggers even if they have the dopiest name ever, but turnips, eeeeew)

You know, I can't really tell much difference between them. I grate a mixture of root veggies (carrots, turnips or rutabagas, parsnips, sometimes sunchokes) and saute with kale, red cabbage, onions, garlic - and then mix with a peanut sauce and tempeh bacon and stuff in wraps.

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 Post subject: Re: A turnip thread
PostPosted: Fri May 09, 2014 8:47 am 
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I like turnip in lentil soup. Kind of ends there.

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 Post subject: Re: A turnip thread
PostPosted: Fri May 09, 2014 9:37 am 
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I like them braised in a mustard sauce. I use the recipe in How to Cook Everything Vegetarian (I think it's the vegetarian one, at least).


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 Post subject: Re: A turnip thread
PostPosted: Fri May 09, 2014 10:14 am 
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I love roasting turnips, especially baby turnips, with olive oil and salt and lots of garlic; they can get all brown and caramelized on the edges and they are so delicious. Or sauteeing them that way. Or braising them. I'm doing this with some baby turnips and homemade vegan butter tonight or tomorrow: http://www.epicurious.com/recipes/food/ ... iso-354957

Baby turnips are one of my all-time favorite vegetables.


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 Post subject: Re: A turnip thread
PostPosted: Fri May 09, 2014 1:31 pm 
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Jill wrote:
torque wrote:
are we talking turnips, or rutabeggers? (what i grew up calling a turnip, i have been told, is actually a rutabaga; i love rutabeggers even if they have the dopiest name ever, but turnips, eeeeew)

You know, I can't really tell much difference between them. I grate a mixture of root veggies (carrots, turnips or rutabagas, parsnips, sometimes sunchokes) and saute with kale, red cabbage, onions, garlic - and then mix with a peanut sauce and tempeh bacon and stuff in wraps.



Is this "right"? Or is it a regional thing? http://www.rawmelissa.com/wp/wp-content ... tabaga.jpg

What I have are definitely the turnips on that imagery, plus a couple of long, purple ones. I roasted them with new potatoes & carrots last night with coconut oil, mustard & maple syrup. Good stuff. I can't remember the last time I had "roasted root veggies" as an actual side in my own apartment.

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 Post subject: Re: A turnip thread
PostPosted: Fri May 09, 2014 1:32 pm 
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mollyjade wrote:
I like them braised in a mustard sauce. I use the recipe in How to Cook Everything Vegetarian (I think it's the vegetarian one, at least).


That sounds so good! (Also, I'm obsessed with mustard lately)

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 Post subject: Re: A turnip thread
PostPosted: Fri May 09, 2014 1:37 pm 
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my mom always just boiled and mashed them with carrots, which i always liked a lot. that stuff jill makes sounds awesome, though.

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 Post subject: Re: A turnip thread
PostPosted: Fri May 09, 2014 2:25 pm 
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jdfunks wrote:
Jill wrote:
torque wrote:
are we talking turnips, or rutabeggers? (what i grew up calling a turnip, i have been told, is actually a rutabaga; i love rutabeggers even if they have the dopiest name ever, but turnips, eeeeew)

You know, I can't really tell much difference between them.


Is this "right"? Or is it a regional thing? http://www.rawmelissa.com/wp/wp-content ... tabaga.jpg

Turnips are generally white fleshed, while rutabagas are yellow-ish. But they hybridize readily. Last year I grew some Gilfeather Turnips, that I've read are one of these hybrids. Here's a good link from one of my favorite seed companies that talks about turnips/rutabagas: http://www.wildgardenseed.com/product_i ... cts_id=284

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 Post subject: Re: A turnip thread
PostPosted: Fri May 09, 2014 3:26 pm 
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I like to caramelize onions and then add sliced turnips and some water and let them stew. The sweetness of the onions combines really well with the bitter turnips. Serve with some mild tasting sausage.

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 Post subject: Re: A turnip thread
PostPosted: Fri May 09, 2014 3:26 pm 
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but to me, the thing on the left is not sweet at all. and can you mash them? to me it's just like a big radish. maybe pickle or braise it, but not sure what else i would do.
(perhaps it is a regional thing.)

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 Post subject: Re: A turnip thread
PostPosted: Sat May 10, 2014 11:07 am 
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I am definitely a root veggie fan ! Living in Canada's North for the last few years, root vegetables have been a necessary staple because they keep well and in the winter veggie prices are sooooo expensive here.

Love the cookbook - Roots: The Definitive Compendium. It is not a vegan cookbook but you can easily sub ingredients to make them vegan. The Kindle version of the book often goes on sale on Amazon.com for $2.71 - and there's now the Kindle app and Kindle for PC if you don't have the e-reader.

Roots: The Definitive Compendium With More Than 225 Recipes

http://www.amazon.com/Roots-Definitive- ... 0811878376

Article about the Book & Recipes

http://www.oregonlive.com/foodday/index ... _root.html

Fav recipes:

Turnips and Leeks in Miso Butter (I prefer the white Japanese turnips for this recipe and use EB or vegan butter of choice.)

http://www.oregonlive.com/foodday/index ... ml?id=8423

Honey-Braised Rutabagas (sub agave and vegetable stock)

http://www.oregonlive.com/foodday/index ... ml?id=8421

More Ideas from the Book and my subs:

Beer Braised Rutabagas (add some ground Aleppo chile for heat)
Rutabaga Vegetable Hash with Onion and the Chickpea Bacon (from Vegan Sandwiches Save the Day)
Farro Salad with Roasted Rutabagas and Hazel Nuts
Sour Cream Mashed Rutabagas with Dill and Garlic (sub vegan sourcream or yogurt)
Apple and Rutabaga Tart

Roasted Turnip Ghanoush
Turnip and Carrot Kraut with Caraway
Creamy Turnip Soup with Greens
White Balsamic-Glazed Turnips
Roasted Turnips with Thyme
Kashmiri-Style Turnips with Greens
Farfalle Pasta with Turnips and Their Greens (sub miso for anchovy/parmesan )


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 Post subject: Re: A turnip thread
PostPosted: Sat May 10, 2014 12:27 pm 
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Adam Crisis wrote:
Use them in place of potatoes in any recipe for that "not as good as a potato" taste!


Pretty much.

Picked a piece of one out of some soup and gave it to a friend's dog once, and she just rolled on it.


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 Post subject: Re: A turnip thread
PostPosted: Sat May 10, 2014 2:21 pm 
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thanks to this thread I bought a rutabega to put in my minestrone soup tomorrow. I think turnips are really beautiful, but I don't eat them often.

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 Post subject: Re: A turnip thread
PostPosted: Sat May 10, 2014 3:24 pm 
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I love all these ideas!! And yes, on the lookout for rutabegas at this week's markets!

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 Post subject: Re: A turnip thread
PostPosted: Sat May 10, 2014 5:51 pm 
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Most of my turnip intake comes in pink pickled form you mentioned but I sometimes cook with them. I'll rarely add them to vegetable tagines, as I feel that their flavor overpowers everything else.

One other way I make them is in a rasam-like broth: Saute medium diced turnips until browned with onion, add some garlic, and some spices (black pepper, cumin, turmeric, coriander). Make a tangy broth with tamarind, diced tomato, veggie broth, and a chopped jalapeƱo. Add curry leaves if you have them, otherwise use a bay leaf. Boil until they're cooked. Throw in some chopped cilantro. Eat as is or as a broth over some rice.


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 Post subject: Re: A turnip thread
PostPosted: Sat May 10, 2014 6:25 pm 
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torque wrote:
but to me, the thing on the left is not sweet at all. and can you mash them? to me it's just like a big radish. maybe pickle or braise it, but not sure what else i would do.
(perhaps it is a regional thing.)

yup. the one on the left (turnip) you just boil like a potato and mash. it's not sweet, so i think that's why my mom would add carrots.

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