Turnip Casserole with Porcini Crumb Topping

What You Need:

  • 3 cups heavy cream
  • 1 garlic clove, finely grated
  • 1 tablespoon chopped parsley
  • 1 teaspoon Dijon mustard
  • Kosher salt and freshly ground pepper
  • 3 pounds small turnips, peeled
  • 1/2 cup freshly grated Parmigiano-Reggiano cheese
  • 1/2 ounce dried porcini mushrooms, coarsely chopped
  • 1/2 cup panko (Japanese bread crumbs)

How to Make It:

Preheat the oven to 375° and butter a shallow 2-quart ceramic baking dish. In a medium saucepan, bring the heavy cream to a simmer. Whisk in the garlic and mustard and parsley season with salt and pepper. Keep warm.

Slice the turnips crosswise 1/8 inch thick. Arrange half of the turnip slices in the prepared baking dish, overlapping them slightly. Pour half of the cream mixture over the turnips and sprinkle 1/4 cup of the grated cheese on top. Repeat with the remaining turnip slices and cream. Cover tightly with foil and bake for about 1 hour and 15 minutes, until the turnips are tender. Meanwhile, in a food processor, pulse the porcini until they resemble coarse crumbs. Add the panko and pulse 4 times. Transfer the crumbs to a small bowl and whisk in the remaining 1/4 cup of grated cheese. Remove the casserole from the oven and uncover. Sprinkle the porcini crumbs evenly over the top and bake for about 20 minutes, until the cream is bubbling and the top is golden brown. Let stand for 15 minutes before serving.

Recipe adapted from Justin Chapple – Food and Wine

 

Mashed Turnips with Crispy Shallots

新鮮なかぶ

What You Need:

  • 1 1/2 cups light olive oil
  • 3 tablespoons unsalted butter
  • 5 to 6 shallots, peeled and sliced into thin rings
  • 2 large turnips, about 4 pounds total
  • Kosher salt
  • 1 cup whole milk
  • 5 tablespoons (3/4 stick) salted butter
  • 1/2 teaspoon freshly ground black pepper

How to Make It:

Heat the oil and unsalted butter in a saucepan over medium-low heat until it reaches 220 degrees F. Reduce the heat to low, add the shallots, and cook until they are a rich golden brown, 30 to 40 minutes. Stir the shallots occasionally to make sure they brown evenly and don’t burn. Remove them from the oil with a slotted spoon, drain well, and spread out to cool on paper towels. Once they have dried and crisped, they can be stored at room temperature, covered, for several days. Peel the turnips to remove the waxy skins and cut them into generous 1-inch chunks. Place them in a saucepan with water to cover and 1 teaspoon of salt. Bring to a boil and simmer, covered, until easily pierced by a knife, about 35 minutes. Drain.

In a separate saucepan, heat the milk and salted butter over low heat until the butter has melted and the milk just begins to simmer. Puree the turnips in several batches in a food processor or blend in bowl. With the motor running, add the melted butter and milk in a steady stream. The turnips should be smooth. Return the puree to the saucepan, season with 1 teaspoon salt and the pepper, and reheat, stirring, over medium heat. Serve piping hot, sprinkled generously with crispy shallots.

Recipe Adapted from: Food Network

Honey-Glazed Turnips

turnips

What you Need :


  • 2 lbs turnips
  • 1 tablespoon olive oil
  • 2 tablespoons unsalted butter
  • 1/3 cup honey
  • 1 tablespoon fresh ginger, grated
  • Salt and pepper

How to Make It :

Peel turnips, halve or quarter and cut into 1/2” thick slices. Toss in olive oil and place in a single layer on a baking sheet. Roast at 375 degrees until just tender. In a large saucepan, over medium heat, melt butter and stir in honey and ginger. Add roasted turnips. Cook, stirring frequently, until glazed and all liquid is evaporated, about 2 minutes. Season to taste with salt and pepper. 4 servings.

Recipe courtesy of Melissa Peterson

Turnip Pickles

新鮮なかぶ

What you Need :


  • 2 lb small white turnips
  • 1 smallclump of celery leaves or fresh dill
  • 1 medium beet
  • 3½ cupwater
  • 1¼ cupwhite vinegar
  • 7 tbsp kosher salt
  • 2 garlic cloves, peeled
  • 1 tbsppickling spice, if desired 

How to Make It :

Wash and peel turnips and beet. Slice or wedge turnips and beet to fit into an appropriate jar with screw-on lid (glass only). Pack turnip and beet slices, celery or dill, garlic and pickling spice into jar snugly but not too tight. In a separate bowl dissolve salt in water and add vinegar. Fill jar to cover turnips and beets. Cover and place in refrigerator. Pickles will be ready to use in 7 to 10 days and will remain crunchy. Keep refrigerated.

Recipe courtesy of Melissa Peterson

Turnip Applesauce Casserole

turnips

What you Need :


  • 2-3 medium turnips, peeled and diced
  • 1 cupprepared applesauce
  • 6 tbspunsalted butter, cubed
  • 1 tbspbrown sugar
  • 1 tbspkosher salt
  • ¼ tspground black pepper
  • 2eggs, lightly beaten
  • 1¾ cup Japanese style unseasoned bread crumbs
  • 2 tbspunsalted butter, melted and cooled

How to Make It :

Cook diced turnips in boiling water until tender, about 10 minutes. Drain, mash and mix with remaining ingredients except bread crumbs and melted butter. Spoon the turnip mixture into a 2 quart casserole pan that has been sprayed with pan release. In a separate small bowl, mix bread crumbs and melted butter until well combined. Sprinkle bread crumb mixture over turnips and bake at 350°F for 60 minutes or until mixture is hot and top is golden brown. Makes 12 servings.

Recipe courtesy of Melissa Peterson