Snow day experiment: Scalloped turnips
Photo courtesy Ali Graney/Flickr
On Saturday, Howard and I went up to Bath County to visit my dad. We enjoyed the calm before the storm, taking the dog for a much-needed walk in the woods. Upon our return from the walk, I noticed that my dad’s garden was filled with purple jewels — homegrown turnips, to be exact.
Dad said he’d grown so many that he and his wife were tired of them. He planned to plow them under so he told me to take as many as I wanted. I got big eyes and filled a grocery sack with them, then went home wondering what I could do with them. I love turnips, but have only ever put them in soups or boiled them with potatoes, which is the way my mother used to get us to eat them when we were kids.
Yesterday, I found an interesting recipe on Simply Recipes for scalloped turnips that allowed me to play with the slicing blade on my new food processor. In fact, I used that attachment to thinly slice both the turnips and the onions for this recipe. Because anything scalloped contains butter and cream, you might wish to play with this recipe and lighten it up with low-fat ingredients. It can be done. I also grated some fresh Parmesan over the top near the end of the baking process.
My dish did not turn out all golden and cheesy-brown like the photo on the Simply Recipes website, but I’m not sure how they did that anyway. Turnips are white, onions are white, milk and butter are pretty much white. Even the Parmesan did not turn golden, but that’s okay. That’s why I didn’t take a picture – because I don’t want to turn you guys off of a recipe that is a delicious, delicious use for turnips. The sauce is gentle enough that it does not disguise the sweetness of the turnips, but also flavorful enough to temper any slight bitterness.
I still have some turnips at home, so if anybody has tried a different recipe they liked, I’d love to hear about it. Maybe I’ll make some creamed turnips…
Did you stay indoors yesterday and fill the house with good cooking smells? What did you make?
February 20, 2012 - 10:15 AM
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Morning Lindsey! I loved hearing you mention boiled turnips and potatoes! I had that dish for the first time at my in-laws place, and have loved it ever since. My wife makes it from time to time, it’s delish! In answer to your question at the end of your post, yes, we stayed in. She made home made chili beans and cornbread! YUM!! The only bad thing about this snow was it’s timing. I had tickets to see “The Punch Brothers featuring Chris Thile” at the Jeff Center last night but was afraid go. Bought my tickets in August! Blah.
I made soup with meatballs and Tuscan kale yesterday and some parmesan-pepper rolls.
I like to roast turnips with a little olive oil, salt and pepper. I usually toss them with some potatoes for a yummy side dish.
Yesterday, I put 3 split chicken breasts in the Crock Pot with an onion, carrots, thyme sprigs, salt & pepper. I put water in, just level with the chicken and let them cook on high for 4 hours. My intent was to pull the chicken off the bones, and use the meat & stock for chicken & dumplings. Instead, we had the pulled chicken with some gravy made from the stock (which was AWESOME), mashed potatoes and carrots. I had some leftover biscuits which we used to sop up our plates. And I have about 2 cups of homemade stock leftover for use later this week!
Don’t you just love having homemade stock to use in a second meal? Yet another good way to reduce sodium consumption (see Friday’s post).
Those rolls sound great, Debbie. Were they yeast rolls?
I followed suit with everyone else and made a big pot of homemade vegetable soup, with cornbread on the side. I’m glad it turned out okay because we will be eating on it for the next several days! I love leftovers and not having to plan a meal every night.
I have no input on the turnips…I’m not a big fan.
We went driving and tubing/sledding yesterday.. Just grabbed a burger at Wendy’s.
But, I was going to say. As far as your scalloped turnip recipe goes… I always cheat, if something isn’t browning I’ll turn broil on for a few minutes.
Works like a charm every time!
I tried the Flank Steak with Romesco sauce that Susan Nicholson mentioned in last Sunday’s paper. YUM! Couldn’t stop there, so also had mashed taters, mixed greens and savory cheese muffins. With a snowy window as a backdrop, it all added up to a treat for the senses!
At the suggestion of a friend, we tried turnips raw and as a substitute for radishes in salads and were impressed with the results.
Yes, Lindsey they were yeast rolls. The recipe calls for the dough to be braided and made into a ring, but I cut the amounts in half and just made a few rolls.
I like them raw on the half shell. Or am I thinking of parsnips?
But seriously.
I took some baby turnips and whole white button mushrooms, tossed them with some olive oil and Herbs de Provence, and roasted them in the oven. Simple, tons of flavor, and decidedly different.
Yum! I’ve got a great roasted vegetable recipe coming out in the paper on Wednesday courtesy of Elizabeth Merian, the owner of Oliveto in SW Roanoke County. Check it out.
Turnips any way are fine by me. Love them! I, too, was super bummed at missing the Punch Brothers last night. Very disappointed that the only winter weather we’ve had this year fell on the day of that long-anticipated show.
I’m a turnip fan except I do not like them boiled with potatoes. Like others, I like them tossed with oil, salt and pepper, then roasted. I also like them diced and cooked with the turnip greens. My husband’s favorite turnip dish is to boil diced turnips with salt, pepper and a little sugar and when the turnips are done, stir a handful of cornmeal into the pot and allow to thicken the liquid. A couple of pats of butter added doesn’t hurt either! Enjoy your turnips, Lindsey!
I made chicken and dumplings from scratch for the first time. It turned out pretty well, but it took a long time. That will go on the special occasion list. I managed to get it done just a couple of hours before the power went out for the night.