That would have been my suggestion! LOLOLOL!

Alexa

I love turnip/rhutabaga. I almost always serve it with a roast chicken or turkey dinner. I like if mashed or cut into cubes or sticks and steamed, and tossed with a little butter, salt and pepper. Sometimes I add a cracked garlic clove to the butter just to add a hint of garlic. I also add it to beef stews.

Ann

I like raw turnips. Google turnip salad. There are lots of recipes, one might appeal to you.

I like turnip...mostly raw....but not "lots"...eprhaps for bunny food? of do you know someone who raises hogs?
How about the local soup kitchen?

Don't forget the greens! Yum!

Make Cornish Pasties...they freeze well.

Turnips are great roasted. They're tasty grated and mixed with carrot and cabbage for slaw. If you like Japanese style salt pickles, they're good that way too.

Google up "Turnip Recipes" and you'll get a ton of ideas.

Sticks or thin slices of raw turnip would be nice with other crudites and a dip, but that won't use a lot.

One of my favorite ways of cooking them is with carrots, both cut in small dice, and dressed with butter. They can be mashed but I like the appearance and texture of the small dice better. Garnish with a little chopped parsley.

Consider a gratin also.

Jim

Pickled. Don't let them grow too big--pick them when they're still pretty little--say the size of a small egg.

Here is a link that might be useful: Emeril's Spicy Pickled Turnips

Guess you won't be planting a fall crop.... (LOL)

I like to dehydrate them. Use firm turnips with fresh tops. They should be crisp, not woody. Before processing, store at refrigerator temperature to maintain quality until you can dehydrate them.

Wash, remove tops and peel turnips. Slice 3/8-inch thick (I use a cutting mandoline for even thickness so they dry in approximately the same amount of time) OR cut into 3/8-inch dice.

Pretreat the slices or dice by blanching them for 3-5 minutes in boiling water, or steam blanch 5-8-minutes. Dip into a solution that contains 1/2 teaspoon citric acid per quart of water. This treatment is now recommended to prevent harmful microorganisms (like Salmonella) from developing on home-dehydrated foods.

Dry for two hours at 140°F, then at 130°F until dry. Dry until very tough and pliable or until brittle.

Add chopped to salads. Grind or process in a blender and add to meat loaves and casseroles. Drop dried cubes into simmering soup stock. To rehydrate and use as a vegetable, pour 1 cup boiling water over 1 cup dried turnips in a saucepan. Cover and simmer for 35-40 minutes, or until tender. One cup dehydrated turnip yields about 1-1/4 c. cooked vegetable. Add 1/2 t. sugar per cup of rehydrating water to improve flavor.

You can use really thin slices of dehydrated turnip as a snack food - similar to potato chips. I use sliced zucchini in the same way. Slice very thin on a mandoline, but NO blanching. Pretreat in a citric acid dip, remove water (I give the slices a spin in my lettuce spinner); then dip the slices in soy sauce and dehydrate until crispy.

-Grainlady

WhatÂs with all the turnip bashing? They must be doing something right because theyÂve been grown in Europe for 4,000 years and in the USA since 1610.

In addition to the suggestions listed above:

1. If youÂre growing your own, you can cook baby sized turnips, and then glaze them with butter and honey or brown sugar as you would for glazed carrots.
2. Mash cooked turnips with sour cream, salt and pepper (preferably white pepper) and a bit of celery salt and ground ginger.
3. Use half potatoes and half turnips in your favorite scalloped potato recipe.
4. You can also substitute turnips for a portion of the potatoes in latkes.
5. Add small cubes of diced turnip to beef and barley soup or mixed vegetable soup.
6. Cook whole peeled turnips until soft but not mushy. Cool and then scoop out and chop the centers. Mix with chopped green onions, soft bread crumbs, grated Swiss cheese, toasted almonds and crumbled cooked bacon. Stuff the turnips, add some extra grated cheese on top and bake just until heated through.
7. Thinly slice layers of turnips, carrots and onions into a casserole dish, adding chopped parsley, marjoram, salt and pepper between layers. Cover to nearly the top with chicken or beef stock, add a little butter to the top and bake along with your main course meat or poultry.
8. Quartered turnips are good cooked along with braised or roasted duck.
9. I donÂt have it here with me but thereÂs a great recipe in Molly OÂNeillÂs New York Cookbook for turnip pancakes made with fresh ginger and sesame oil.

ItÂs been a tradition on my motherÂs side of the family for at least five generations that eating this "Moving Day Stew" as the first meal in a new abode will bring good luck to its residents. It used to be carried to the new home in a bean pot wrapped in straw and newspapers to keep it warm but nowadays we just heat it in a crockpot when we arrive.

ItÂs beef browned beef cubes, onions and garlic simmered in beef stock with peeled carrots and turnips added when the beef is nearly tender. When they are almost cooked, some rice is stirred in and the heat raised to cook it. The rice absorbs some of the pepperiness of the turnips.

Turnips, parsnips and rutabagas all make a great snack food.

You need the typical oil, skillet, racks over newspaper set up and lots of grated/shredded Parm and/or Asiago. (I make a mixture of Parm, Asiago and my salt [closest would be K salt])

If you have a mandoline, fine but I simply use a veggie peeler and carve off as thick a slice with that as I can. (I use the old fashioned kind, the blue steel bladed one from the hardware store. You can really dig in with them.), lay into the hot oil and deep fry. Lift out, onto the racks to drip and while they are hot toss with the cheese/salt mixture.

Repeat until you have a bowlful.

Eat.

My favorite.

About 2 cups each coarsely grated turnip and carrot. Add 1/4 cup each olive oil and lemon juice, 1/2 tsp powdered mustard and 1/2 tsp salt. You can add fresh parsley and scallions too, a little onion if you don't have scallions.

I can eat this by the gallon.

wow! Thanks for all the comments and ideas! I'm not sure if I've ever eaten turnips, but I have plenty to try all of these recipes with now!

I love turnips and sometimes add them to soup stock instead of parsnips, but my favorite way to have them is tempura. You can make a simple tempura batter by adding beer to flour and add a bit of salt. Turnips really don't need pepper, I think. If you don't want to use batter, you can slice them very thinly and deep fry them the way you would make potato chips. I sometimes add them to Indian dishes/stews, and especially when I make daal.

Lars

Try making turnip soup:

Ingredients

* 1 large diced onion
* 3 C. diced carrots
* 3-4 medium size turnips, cut in 1-inch squares
* 2 C. diced celery
* 3 8 oz. cans cannelini beans
* 2 Tbs. pesto
* 2 cans diced tomatoes
* 1 lb. Italian sausage
* 2 28 oz. cans diced tomatoes
* 2 quarts chicken broth or enough to cover
* 2-3 cloves garlic, chopped
* 1 1/2 tsp. cumin
* 1 1/2 tsp. paprika
* Salt and pepper to taste

Directions

Brown the sausage with garlic in olive oil. Add chicken broth and the remaining ingredients. Bring to boil and turn down to simmer. Simmer until vegetables are tender.

Here is a link that might be useful: Turnip Soup

Make scalloped turnips: dice, boil in salted water until just tender. Put into a buttered casserole dish. Make a white sauce, add cheese and a bit of nutmeg and a pinch of cumin. Pour over the turnips. Top with buttered bread crumbs. Bake at 350 for about 1/2 hour.

This will make anyone a turnip lover.

seagrass

OOPS - not a pinch of cumin. Sorry - a pinch of cayenne.

seagrass

I think we planted turnips. Now I am wishing for fall!