I never ate turnips growing up, so I’ve been on a learning curve to learn how to use these round, white veggies. Last year I chopped, blanched, and froze them to throw into pots of soup. They looked just like potatoes and absorbed the flavor of the soup broth. I had thought to do that with these until I remembered a recipe I saw pairing turnips with applesauce. My pantry is full of applesauce I canned in the fall, so I decided to whip up some ‘sauce-y turnips!
WHAT YOU NEED:
1 c. hot applesauce
WHAT YOU DO:
This recipe is rather vague in its instructions and measurements. Notice it just lists “turnip” as an ingredient. I used four that I received in the CSA box this morning. It yielded right under 3 cups of cubed raw turnip.
Bring a pot of water to a boil while you prep the turnips.
Wash and peel the turnips. The recipe says to remove all of the thick peeling, leaving no sign of green since the bitterness is between the peeling and the vegetable. I actually could have just scrubbed them really well for the skin was very thin and tender.
Chop into uniform pieces. I used my vegetable chopper.
Add the chopped turnips to the pot of boiling water, cover and boil quickly for 15 to 20 minutes. This recipe says to cover the pot; another turnip recipe states that to avoid that “turnip” taste, leave the cover off the pot a bit when boiling. This allows gases to escape that would otherwise get trapped in the water and make the taste stronger. This same principle works for cabbage, a cousin of the turnip!
Since my turnip pieces were rather small, I checked for tenderness at 12 minutes, and they were done! Since overcooking always produces that unpleasant strong flavor, I wanted to cook just until tender. Drain well.
Add “a good sized piece” of butter (I used 2 Tbl.) and mash until creamy.
I used an immersion blender, but even a fork would have done the job since the turnips were so tender!
Next, stir in the applesauce. The recipe calls for “hot” applesauce. I’m thinking that is to maintain the temperature, so I warmed a cup of my homemade applesauce in the microwave and stirred it into the mashed turnips.
Since I used no sugar when I made the applesauce, it did not make these turnips very sweet at all. It just added an unexpected flavor that really paired well with the turnips. Even Hubby, who tends to avoid mixing “sweet” with “savory,” said it was not sweet at all.
This dish of “‘sauce-y Turnips” was a nice addition to our supper of Crock Pot Brown Rice and Sausage, collard greens, and lima beans. I think I’ll be whipping these up again!