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Purple Top Turnip Purée

January 21, 2011

The turnip used to be an everyday staple for American farmers’ but, nowadays, it’s pretty hard to find a turnip on a dinner table anywhere. Here’s a delicious recipe from Nourishing Traditions that will help get that nutritious veggie on to your menu.

  • LOCAL purple-top turnips
  • 2-3 russet potatoes
  • 3/4 cup créme fraiche or sour cream
  • 1 tsp dried thyme
  • salt and pepper

Peel the turnips and cook in salted filtered water for about 45 minutes or until tender. Scoop flesh out of potatoes and add to turnips. Mix in the cream, thyme and seasonings to taste. Transfer to a buttered casserole and reheat at about 200 degrees.

Plus, there’s this great recipe for Roasted Purple Potatoes and Turnips. Enjoy!

5 Comments leave one →
  1. Catherine permalink
    January 22, 2011 10:56 pm

    What is the other root veggie in this week’s share that looks a bit like a turnip, but is orange?

    • January 25, 2011 1:53 am

      Hey Catherine,

      Does it have a long skinny tail? Then it’s a beet. Put “beet” in the search box here and you can get some recipe ideas 🙂

  2. Christopher permalink
    February 1, 2011 3:18 am

    This recipe would be much more useful if it had more information, such as how many turnips (# or weight) should be used? How are the turnips to be cooked (boil for the full 45 min or brought to a boil then simmered)? How are the potatoes supposed to be cooked (boiled also, or baked)? Turnips being the rarely used item that they are, most of us need a little more guidance on them.

    For those who wish to really try this recipe, the following are my notes:

    2 regular sized turnips (that’s all that came in my share so it’s all that I had to work with). Having tased the outcome of this method of preparation, I would suggest using at least 3 turnips for a result that more roundly features the unique flavor of the turnip.

    3 regular sized Russet potatoes.

    (See posted recipe for remainder of ingredients)

    Preparation notes:

    Turnips – can be simply peeled, quartered, boiled in salted water (approx. 30-40 min) then mashed….or BRAISED (much more time/effort intensive but the result is freakin’ awesome – a la Joy of Cooking p. 434).

    Potatoes – rinse and (I like the skins, but peel if so desired) cut into 1″ chunks, boil in salted water for 15 min.

    Combine boiled/braised and drained turnips with boiled and drained potato chunks in large bowl, add other ingredients from original recipe (I used goat’s milk yogurt instead of sour cream and backed the quantity down to 1/2 of a cup for a thicker result and I was pretty liberal with the salt) and mash to desired consistency.

    IDEA – (just made this and I’d give it a solid 7.5 out of 10 – automatic loss of 1 point for no meat :-)) Use this turnip/potatoe puree as the topping to a shepard’s pie (sauteed shallot, celery, carrot, shitake mushroom and garlic, added 1 brick unflavored tempeh and 1 cup of frozen peas – salt, pepper, ~ 1 tsp dried rosemary leaves and 5-6 dashes of Worcestershire sauce). Put saute/tempeh mix in a smooth even layer at the bottom of 8″ enameled cast iron pan. Spoon turnip/potato puree over top and smooth out to edges, sprinkle a little grated sharp white cheddar over top, then put uncovvered on middle rack in 400 degree for ~ 20 min or until nicely browned on top and bubbling slightly at the edges). Remove from oven and let stand for ~ 5 min to set up.


    • February 3, 2011 6:20 pm

      Christopher, thanks for the notes and the idea! Sounds delicious. Sorry about the vagueness of the recipe. We will work on being more descriptive. 🙂


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