Two Ways with Turnips

So here it is, my debut post at my new site.  I’ve considered this carefully and I know just what I want to lead with:  turnips.  You know, I’ve talked a turnip game before, but about all I’ve really done is boil a few to whip with some mashed potatoes.  I see them in the market.  They’re so pretty.  You get all the greens and the bulbs and they’re cheap as dirt itself, but I often walk by and get something safe and green that I know how to easily cook.

I bought this bundle of turnips last weekend and I took a picture of the price tag.  Here is a good opportunity to show you that our currency goes to the thousandths place.  When we go shopping here, we feel like we’re carrying around ‘pieces of eight’.  Even men have to have a change purse to hold all of the coinage.   The currency converter wouldn’t let me convert less than one Tunisian Dinar, but one dinar is worth about 66 cents.  This is one fifth less than that so it’s a little more than 50 cents.  Sorry to be so about the money, but look at the food you get for 50 cents!

I had to break this bundle into two dishes because I could.  Following, we have two distinct ways to go with a bunch of turnips:  all leaves and all bulbs and I really recommend them both.  Now, I’ve got three strategies in my game.

SAUTEED FRESH TURNIP GREENS

Adapted from COOKS.COM


1 lb. fresh turnip greens
1 tsp. salt
1 hard cooked egg
1/3 c. minced green pepper
2 tsp. fresh lemon juice
1/3 c. chopped onion
1/2 tsp. sugar
2 strips bacon
1/4 tsp. black pepper

Wash turnip greens thoroughly. Trim off coarse stems. Fry bacon until crisp and remove it from the fat. Save bacon for later use and discard fat. Heat 5 Tbsp. olive oil in a saute pan.  Add onion and green pepper and saute until limp. Coarsely chop turnip greens and add to onions and green pepper. Stir to mix well. Cover tightly and cook 10 – 15 minutes, or until tender. Add salt, black pepper, sugar and lemon juice. Toss lightly. Turn into serving dish and garnish with crisp, crumbled bacon and slices of hard cooked egg. Yield: 4 servings.

CRISPY TURNIP FRIES

Adapted from COOKS.COM


8 med. turnips
1/4 c. grated Parmesan cheese
1 tsp.garlic powder
1 tsp. ground paprika

Preheat oven to 425 degrees F. Pare and cut turnips into 2 1/2 x 1/2 inch sticks.

Put 1/8 cup olive oil in a gallon-size sealable plastic bag.  Toss cut turnips in oil.   Combine cheese, garlic powder and paprika. Add combination to turnips and toss to coat.  Place turnips on baking sheet. Bake 15-20 minutes or until turnips are tender and golden. Makes 8 servings.

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