Basic Roast Turnips

So, being November, we are inching our way closer to ‘The Big Day’ for giving thanks and I’m repeating myself. But speaking of repeating, have I mentioned turnips? Well they are also nice roasted.

Here’s what you’ll need:

  • 3 cups peeled, cubed turnips (about 2 big ones)
  • 1 tablespoon olive oil
  • Salt & Pepper to taste

Preheat the oven to 400 degrees. Cut the turnips into medium sized chunks. Toss them in a large bowl with the olive oil. Make sure they are well coated. Add the salt and pepper to taste. Spread them on a baking sheet with a lip and pop them in the oven for about twenty minutes, or until tender.

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Basic Mashed Turnips

So, being November, we are inching our way closer to ‘The Big Day’ for giving thanks and eating stuff we really don’t indulge in otherwise. We tend to eat a lot of generic vegetables like corn, beans, and tomatoes, all year round thanks to canning, freezing, and cheap imports from out-of-town. We are losing major parts of our seasonal diversity. Its holidays like thanksgiving and Christmas that help to refocus our taste buds to these often overlooked dishes.

So let’s take a look as some simple seasonal items that often don’t appear on our tables.. like… tasty turnips! A white bulbous root vegetable grown in temperate climates and harvested in fall and enjoyed in fall and winter.

Here’s what you’ll need:

  • 3 cups peeled, cubed turnips (about 2 big ones)
  • 1 quarts water
  • 1/2 teaspoon salt
  • 1/2 tablespoon sugar
  • 2 tablespoons margarine
  • evaporated milk
  • Salt & Pepper to taste

Cut the turnips into medium sized chunks. Measure up 3 full cups of them. Bring the water to a boil in a large pot on the stove. Add the salt and sugar. When the water boils, add the turnips. Boil for about 20 minutes, or until the turnips are tender. Drain well. Add the margarine and evaporated milk. Using an old fashioned masher, mash the turnips until they are smooth. Taste and add more salt and plenty of pepper. Makes 4 servings.

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