Turnips are a gift of nature. These are vitamin-rich tubers, with a delicious creamy pulp, which can be cooked in many different ways. Since they have a low starch content, they are a valid alternative to potatoes. Read on to learn how to cook these potassium-rich vegetables.
Ingrediants
Roast
- 1 kg of turnips
- 2 tablespoons of olive oil
- Salt and pepper
Mashed potato
- 1 kg of turnips
- 2 tablespoons of butter
- 1 teaspoon of salt
- Flavors like chopped chives and black pepper (for a salty flavor) or honey and cinnamon (for a sweet taste)
Soup
- 1 kg of turnips
- 5 tablespoons of butter
- 2 leeks
- 880 ml of milk
- Salt and pepper
- A pinch of dried thyme
In the pan
- 1 kg of turnips
- 2 tablespoons of olive oil or butter
- Salt and Pepper To Taste.
Steps
Method 1 of 4: Roast
Roasted turnips are creamy on the inside and crunchy on the outside. Place them in the oven while you prepare the main course and they will be ready for dinner.
Step 1. Preheat the oven to 220 ° C
Step 2. Wash and peel the turnips
Wash them in cold water and make sure all the soil has been removed from the peel. Remove the green part on top. If you have very young turnips, it is not necessary to peel them, but the older ones have a hard skin that can be easily removed with a peeler.
Step 3. Cut the turnips into bite-sized pieces
Use a curved knife and divide them into 2.5cm cubes. If you like, you can also make smaller pieces and add the carrots, onions and parsnips.
Step 4. Season the vegetables with oil and herbs
Put the pieces of turnip in a bowl and add the oil, a pinch of salt and pepper. Make sure all cubes are well coated with oil.
Step 5. Arrange the turnips on a baking sheet
Spread them in a single layer so they will cook evenly.
Step 6. Cook them
Place the pan in the oven and roast the vegetables for 15 minutes. After this time, take out the pan and mix the cubes. Cook for another 10 minutes. The turnips are ready when they are golden and crunchy.
Method 2 of 4: Pan-fried
Cooking in a pan is even faster than preparation in the oven. Once the turnips are washed and cut, you will have the dish on the table within ten minutes.
Step 1. Wash and peel the vegetables
Rub them under cold running water and use a potato peeler to remove the hard peel. If you have very young turnips it is not necessary to remove the skin.
Step 2. Slice them
Use a curved knife and cut them into rings. This way they will cook evenly.
Step 3. Heat the oil or butter
Place a skillet or saucepan over medium-high heat.
Step 4. Pour the turnips into the pan
Distribute them evenly without overlapping them too much.
Step 5. Add salt and pepper
As they cook, you can add any flavorings you like.
Step 6. Stir in the turnips
Make them cook without burning by stirring them with a wooden spoon.
Step 7. Bring to the table
When they are soft and slightly golden, they are ready to taste.
Method 3 of 4: Puree
You can make a sweet or savory dish, much more versatile than mashed potatoes. If you mash turnips with butter and honey, you encourage children to consume this healthy vegetable. Make a sweet purée for the little ones of the house and a savory one for the adults.
Step 1. Wash and peel the turnips
Rub them under running cold water, removing the green part and the hard peel.
Step 2. Cut it into small pieces
Use a sharp knife and cut them into coarse chunks. This way they will cook more quickly.
Step 3. Cook the turnips
Put them in a saucepan and cover them with cold water. Bring everything to a boil, then reduce the heat and let it simmer. They need to cook until they are very tender, it will take about 15 minutes.
Step 4. Drain the water
Transfer the turnips to a colander and remove the excess water. Then pour them into a bowl.
Step 5. Crush them
Add the butter while the vegetables are still hot so it will melt. Season with salt and with a potato masher, two forks or a hand mixer make the turnips a smooth puree.
Step 6. Add the flavors
The turnip puree, so creamy, lends itself to many sweet and savory preparations. Here are some combinations you can experiment with:
- Add two tablespoons of honey or brown sugar and a teaspoon of cinnamon.
- Add two tablespoons of chopped chives and half a teaspoon of black pepper.
- Add two tablespoons of cooked and chopped bacon and 60g of pan-cooked onions.
Method 4 of 4: Soup
This is a comforting dish to serve on cold winter days. Turnips go well with thyme and leeks.
Step 1. Wash, peel and cut the turnips
If you take them ripe, remember to remove at least the first layer of skin so the taste won't be too starchy. Cut the tubers into 2.5 cm pieces so they cook quickly.
Step 2. Slice the leeks
Remove the green part and the tip with the roots. Slice the white portion into small discs.
Step 3. Blanch the turnips
Bring a large pot filled with water to a boil. Add the turnips and 2 teaspoons of salt. Blanch for a full minute and then remove the vegetables from the heat. Drain and set aside.
Step 4. Heat two tablespoons of butter in a stock pot
Let it melt completely and then add 110ml of water.
Step 5. Add the leeks and turnips
Cook until the leeks are soft, it will take about 5 minutes.
Step 6. Add the milk and spices
Pour the milk directly into the pot and add the thyme with a teaspoon of salt. Cook the soup until the turnips are completely soft, stirring occasionally.
Step 7. Blend the soup
Pour it into a blender a little at a time and make it smooth and homogeneous.
Step 8. Garnish the soup
Serve it with fresh thyme or a little sour cream, add salt and pepper to taste.
Step 9. Finished
Advice
- Choose firm turnips and a bright color. Avoid bruised or soft ones.
- You can keep the green part of the turnips and cook them separately. They are healthy and delicious.
