Turn Homely Turnips into Beautiful Sides
Turnips are earthy globes of mild pungency. We have turned away from them with our modern love of sweets & sours & savories. Yet a bowl of buttered turnips will be at the center of comfort. Trust me. When you see a bunch sitting at the green grocer, try both these dishes.
The first recipe uses a unique technique—both braising and frying in the same pan!
Braise-Fry Technique in One Pan
- turnips, 2 LBS, small, halved, then quartered, the greens coarsely chopped
- butter, 2 TBS
- dry sherry, 1/4 cup or sake
- coriander seed, ground, 2 tsp.
- salt, 1/2 tsp
- pepper, 1/8 tsp
- parsley, 2 TBS, minced
- Peel and slice turnips. Prepare the greens and reserve.
- Place just the turnips in a large non-stick skillet and add enough water to go halfway up the turnips. Add the butter, coriander, wine, and salt.
- Bring to a boil and reduce heat to medium and poach for until all the water has evaporated.
- When pan begins to sizzle, continue to sauté tossing all occasionally until turnips become golden brown.
- Add in the chopped greens and a TBS. of water and cover pan. Steam 4-5 minutes to soften the greens.
- Taste for seasoning. Toss with parsley and serve.
Oven Roasted Turnips
Omit the greens and roast turnips in a hot oven to produce caramelized, oh-so sweet dish
Reserve the greens for another use
- turnips, 2 LBS, halved and quartered
- oil or butter, 2 TBS.
- salt, 1/2 tsp.
- pepper, 1/8 tsp.
- Preheat oven to 425º F.
- Prepare the turnips—peel if large, halve and then quarter.
- Place turnips in large bowl and toss with oil or butter and salt.
- Line a baking sheet with foil and scatter turnips around to separate and remain in single layer.
- Bake for about 10 minutes, then toss. Repeat until turnips turn golden.
- Serve with pepper.
Add a drizzle of white wine vinegar as you please.