What to do with turnips?

[japple]

Several of the families in my (rural) community plant food plots during deer hunting season. They are mostly a mixture of various kinds of greens, purple-top turnips, white icicle radishes. I picked a bunch of kale today and pulled up at least a dozen turnips that were large as baseballs. I always put them in soups, stews, pot roast, and right now there are some on the stove together with a rutabaga which I will serve mashed with butter, salt & pepper.

Does anyone have suggestions on other ways to prepare turnips? Has anyone made slaw or pickles with turnips?

[woodsprite]

1. We always boil them up with a few potatoes and carrots,

then mash with butter. I don't think I've ever had them another way. When I was just poking around the net now, I came up with some recipes that looked good at

http://www.bonappetit.com/recipes/slideshow/turnip-18-recipes-underrated-root-vegetable

[dem in texas]

2. They are similar to a jicama

I have used jicama in a salad many times. Cut in thin match-stick pieces, mix with orange slices and purple onion, dress with a light oil and vinegar (with a little water too) and serve on shredded lettuce.

When I was a kid, we'd eat turnips raw, cut in thin slices. You might taste a piece of raw turnip before turning it into a salad. Probably smaller sizes would be milder.

My aunt was well-known for her creamed turnip dish. She'd cook the turnips until soft, then add to a white cream sauce. We all loved it, she would get request to bring this dish to family events because we all liked it so much.

[japple]

4. I love raw turnip, always have. Using them in place of jicama as in slaw sounds divine.

The creamed turnip dish sounds great. I have made turnips au gratin and think they could probably be mixed with potatoes in that dish and it would be even better.

Thanks for the suggestions.

[Warpy]

3. Got pigs?

Horses like them, too. I don't. I can tolerate them in soups and I can get them down if they're roasted, but I've never been much of a turnip fan.

I have made pickled daikon radish that was very good, pickled in tamari soy sauce. It could work with turnip.

[eppur_se_muova]

5. Chinese turnip salad ?

Here's an "Americanized" version of a Korean analog ... I've had the Chinese version, which is similar, but less spicy.

http://www.pennilessparenting.com/2012/03/mu-sangchae-korean-turnip-salad-recipe.html

follow the links for other turnip recipes !

[japple]

10. Thanks, friend! I've copied that recipe and hope to try it this weekend. It

sounds delicious.

[rusty quoin]

6. I like turnips, but with a family of 5, including me, I'm the only one.

They are bitter, and I add sugar, but you guys know more than me. I never used them in soups. I will try that.

[japple]

9. Try adding one to a potatoes when you are making mashed potatoes. It

really adds a rich flavor, and no one will even know why the mashed potatoes taste so good.

[rusty quoin]

13. I like that. It's like hiding mushrooms which my wife hates, and anchovies which she hates,

and I don't like, making a beef stew better.

I will try try a turnip in mashed potatoes. Playing around with a little bitter to silky smooth potatoes with butter..a little milk to break up the starch and thickness could absolutely work.

Thank you for that.

[SoCalDem]

7. Nuke em..butter-em..yummy :)

or make a pot of vegetable beef soup & dump them in

[japple]

11. I put them in almost all soups. They are very rich-tasting

and give the soup a depth of flavor that I miss when they are not in the soup.

[rusty quoin]

14. Soups...onion, garlic, celery, maybe carrots,

To start then depending on what type of soup you go from there. You add them at the beginnings as an aromatic all the time?

[Vinca]

8. Compost pile . . . yuck, I hate turnips.

[The empressof all]

12. Yuckie...One of the few foods I just can't get into my mouth

I have tried but even in complex vegetable soups they just turn me off. I've tried rutabaga as well and just don't care for it. It's a good thing there are so many vegetable choices out there.....I'm learning to appreciate kale but that's been a while in coming and a little persistence in the kitchen Love those white radishes tho....sliced thin on black bread with butter and sea salt...or in a light pickle. Have you tried them lightly sauted in butter? The radishes not the turnips....I can't help you there

[rusty quoin]

15. I've been using kale in place of parsley. It is green and looks good in soups and stews.

I treat it like parsley, that is used at the end of the process. I know that it is good for us, so I add enough to make it look good, and then more, maybe too much, but I don't mind too much fresh greens in meat stews. If they are relatively fine chopped, they are a welcome addition.