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harvestland turnipsThey’re the essence of earthy. Sheltered in the ground, but reaching up through their leaves to pull the benefits from the fresh air and the sun, they are reborn when we dig them up to nourish our bodies with their goodness. They are robust root vegetables like turnips, rutabagas, parsnips, and beets along with potatoes, sweet potatoes, carrots, and others that you can find freshly harvested and naturally grown at the Market. This is the season for them and the rewards are great! Here are four quick turnip recipes from Real Simple to get you started.

Sautéed Turnips and Greens
Cook peeled and cut-up turnips and sliced garlic in olive oil in a large skillet until tender. Add the turnip greens and cook until just wilted. Season with salt and pepper and a squeeze of lemon juice. (If you buy turnips without the greens on them, you can use other greens — like dandelion, collards, or mustard greens.)

Roasted Turnips With Ginger
Peel and cut turnips into wedges. Toss with sliced fresh ginger, canola oil, salt, and pepper on a rimmed baking sheet. Drizzle with honey and roast at 400° F until tender.

Mashed Turnips With Crispy Bacon
Simmer peeled and cut-up turnips in boiling salted water until tender. Drain and mash with butter, salt, and pepper. Fold in crumbled cooked bacon and chopped chives; top with shaved Parmesan.

Creamy Leek and Turnip Soup
Cook thinly sliced leeks in butter in a large saucepan until soft. Add peeled and cut-up turnips and enough chicken broth to cover. Simmer until very tender. Puree until smooth, adding water or broth as necessary. Season with salt and pepper.

Now try these tempting dishes with delicious root vegetables and other fabulous ingredients you can find this time of the year at the Market.

Smashed Rutabagas with Ginger-Roasted Pears

Red Wine Braised Roots

Chicken Stew with Turnips and Mushrooms

Sweet Potato Gratin

Orecchiette with Sausage, Chard, and Parsnips

Smoky Parsnip Crisps

Beet Ravioli Stuffed with Ricotta, Goat Cheese, and Mint