NY Times’ Hetty Lui McKinnon. Turnip greens can be substituted for spinach in this recipe.
Spanakorizo With Jammy Eggs
Turnips
Roasted Turnip Greens
From CSA subscriber Renée Areng.
(2023) Pickled Turnip and Beet
From Yotam Ottolenghi’s cookbook Jerusalem, who says “this is a cinch to make but must be prepared over two days. It is sharp and not too complex in flavor, perfect for serving with unctuous meats, a tangine, or hummus.”
(2020) Aluma Farm’s Veggie Pickles
Love that the Aluma Farm recipe helps you understand how much brine to make, depending on how many pickles you’re putting up. Really helpful for those of us pickling on the fly.
(2018) Autumn Vegetable Potage
I’ve shared this recipe before but it’s worth repeating. Save it for when next week’s box when there will surely be a bundle of greens of some sort.
Demonstrated by Virginia Willis at the Peachtree Road Farmers Market. As she says, feel free to substitute with what’s in season and in your box. And she recommends the two pots specified here to keep the greens crisp..
(2017) Shaved Turnip and Radish Salad
If you’re not going to make turnip cakes, maybe you’ll want to try this recipe adapted from “My New Roots: Inspired Plant-Based Recipes for Every Season” by Sarah Britton. You could roast sweet potato cubes, or apple cubes!, to add to this salad. Yum.
(2017) Roasted Turnips with Caraway
From chef Hugh Acheson, a simple way to deal with your turnips. I just thought the caraway seeds were interesting – elevates this beyond the simple roasted veg.
(2017) Root Vegetable Soup
I’ve been using my turnips in soups this month. Try this one from Prevention magazine. Put in as many turnips and carrots as you like.
(2017) Braised Turnips
This recipe from Southern Living was designed for hakurei turnips, but you can that purple-top turnip into bite-size chunks and treat it the same way.
(2017) Greens and Ham Spoon Bread
Adapted from “Mastering the Art of Southern Cooking” by Nathalie Dupree and Cynthia Graubart.