Mashed, Hashed & Buttered: 8 Ways to Love a Turnip

Mashed, Hashed & Buttered: 8 Ways to Love a Turnip

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Emma Christensen
Oct 3, 2011

Think we can give a little love to this under-appreciated root vegetable? Here are some ideas to get the wheels turning.

This time of year (ie, autumn), you'll find young turnips just plucked from the ground. These will be smaller and sweeter than the turnips you'll find later in the season. As such, they're a great way to ease your way into turnip-love. Use them in breakfast hashes and quicker-cooking dishes.

In the dog-days of winter, you'll want to cook older turnips a little longer to bring out their best flavor. This is the time for stews and braises. These turnips also soak up seasonings like a sponge, so don't be afraid to raid your spice cupboard.

Turnip Hash with Broccoli Rabe from Martha Stewart
Braised Turnips with Poppy Seed Bread Crumbs from Gourmet
Turnip, Bacon, and Aspall Cyder Gratin from The British Larder
Roasted Turnips with Maple and Cardamom from Fine Cooking
Turnip and Potato Patties from Simply Recipes
Parsnip, Potato, and Turnip Puree from Epicurious
Lentil, Roasted Turnip, and Chard Soup from The Ginger Cook
Turnip Chips with Crème Fraîche, Parsley and Red Onion from The Bitten Word

What are your favorite ways to eat turnips?

Related: Picked Turnips: Three Ways

(Images: Martha Stewart and William Abronowicz/Gourmet)

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