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?