Roasted Turnips
I am so glad at least some of you can use the recipes! With your
encouragement, I hope to get many more ‘compliant’ and typed up. I will keep
sharing till you holler quit!
Roasted Turnips from Reasons to Roast by Downard & Righter
Serves: 4 Prep time: 5 minutes Cooking Time: 15 minutes
Mashed or pureed, turnips can’t compete with potatoes. Roasting, though,
brings out their noticeably sweet flavor and elevates them to a class by
themselves. This dish requires very little effort on the part of the cook
(my kind of recipe)
6 turnips (about 2 1/2 pounds), trimmed, peeled and quartered
3 Tbs olive oil
salt and pepper or use any of the sea seasonings: Nori, Kelp or Dulse granules
1. Preheat the oven to 450F.
2. In a large bowl, toss the turnips with the oil. Arrange the turnips in a
baking pan and season with salt and pepper to taste. (or use any of the sea
seasonings: Nori, Kelp or Dulse granules which I was buying at my health food
store when Dianne was posting about them! inexpensive, and easy to use!)
Roast, stirring once or twice, for about 15 minutes, or until golden brown
and tender when tested with a fork. Transfer to a bowl and serve hot.
I haven’t made these yet, just got the book from the library. I have bunches
of stuff marked, but this and the broccoli were the easiest and most HB! Let
me know how you like them when someone actually cooks them.
Betsy
January 1st, 2005 at 4:34 am
Funny you should post this! There’s been a lot of discussion with regards
to turnips and kohlrabi on the “big board” (that’s the bulletin board at
www.dadamo.com for those who don’t know) as a great substitute for starchy
vegetables. I tried making turnip fries by cutting the turnips into
french-fry-type pieces, and similar to your recipe, tossing them in oil and
baking but they did not come out crispy as I had hoped. (They were,
however, still yummy.)
What I have found as a crispy snack is pan-frying whole leaf dulse in olive
oil as suggested on the package. The leaves do get crispy and since they’re
naturally salty they made a great potato chip substitute. The difficulty
was not making and eating the entire package!
Keep those recipes coming!!!
(By the way, posting of recipes on those other evil lists is discouraged
since they want all the recipes on the Cook Right list. How ridiculous is
that?!)
Dianne in L.A.
O+ non-secretor
January 2nd, 2005 at 4:38 am
Hi Betsy,
Thanks for the roasted turnip recipe. I will have to try them!
I usually put them in steak soup where they taste so much like the
potatoes I formerly used. I cut round steak into cubes, toss it with
spelt four, salt, freshly ground black pepper and cayenne then brown
it in ghee or garlic flavored olive oil. I add water or homemade beef
broth, chopped turnips, rutabagas, garlic or onion, and carrots and
simmer until vegetables are tender. My son cannot tell that the
turnips are not potatoes when cooked in the soup! Its a family
favorite on cold winter nights.
Kathy0803