I confess I’ve struggled to find ways to eat the turnips we’ve been getting lately. We chop them up for salads or on a veggie platter, but mostly I just push them aside. This week I decided to get to know a bit more about turnips. And, as usual, I was surprised to learn lots of good things about these little root vegetables.
First I learned that turnips can be peeled and diced and thrown into a lot of recipes, and this seems to be especially popular with beef based dishes like Emeril’s beef stew. The turnips absorb the flavors of the foods they are cooked with, and so they compliment many soup or stir fry recipes rather well. This was really helpful for me because I had been looking for recipes that featured turnips, but now I realize they’re more like the old reliable carrot. This takes some of the pressure off the poor turnip and has helped it find a place on our table.
I did put together one simple recipe where the turnip takes center stage after finding several turnip and apple recipes. This dish is half dinner, half dessert – or maybe that’s the definition of breakfast? Either way, its sweet and savory, and quick to toss together.
Ingredients
- 2 large apples
- 4 medium turnips
- 1-2 TBSP butter
- 1/4 cup brown sugar or less
- salt and pinch cinammon
- 1 pie crust (store bought or homemade)
Preheat the oven to 350. Peel and dice the turnips and apples. Stir them together in a baking dish with the butter, sugar, salt and cinammon. The proportions of these ingredients can surely varied depending on your taste and what you have on hand.
Roll out your pie crust and place it on top. Cover the crust loosely with foil so it won’t brown too much. Bake the Pot Pie for 1 hour, uncovering the crust for the last 15 minutes. Serve warm, but it also reheats nicely.
Below are a couple of links with good turnip recipes. We’d love to hear what you’re doing with your turnips. Let us know in the comments below!
[…] new twist on pot pies – apple and turnip! I like the sound of those two things […]