If you have yet to recover from turnip trauma from your childhood - when your mom forced you to eat variations of turnips that, to this day, make you shun this spring root vegetable - maybe it’s time for you to try some tantalizing turnip recipes that will lessen your reticence to give turnips a place on your dinner table.

Get reacquainted with turnips

The turnip is a root vegetable from the cabbage family, with white smooth skin, a rosy-red or red-purple blush and white flesh that turns delectably tender when cooked. Turnips have a taste similar to radishes and can be rather hot. They are used often in root vegetable stews or pureed like potatoes and can be turned into a wide array of appetizing dishes that will pleasantly surprise even the most turnip-maligning palate.

Choose small to medium-sized turnips that have smooth skin and feel dense. The ideal turnip will be firm, not rubbery or mushy, and the turnip greens attached at the top should be bright green, fresh, and tender. The leaves of the turnip root have a mild bitter flavor similar to mustard greens and are delectable when sautéed with garlic and toasted nuts.

Even though turnips are available in most places year-round, spring is the peak season - so now is the time to go turnip shopping! Bring those turnips home and try the following undeniably tasty turnip recipes.

Turnip Recipes

Tasty Turnip Puree

Serves 4

A creamy flavorful puree is a delightful side-dish for a grilled entrée - pair this turnip puree with succulently grilled chicken or pork chops for a weekend meal that will make your family go “Wow!”

Ingredients:

1 medium-sized russet potato, scrubbed, diced (peel, if desired)

2 medium-sized turnips, scrubbed, diced

1 large clove garlic, minced

1 tablespoon unsalted butter

1/4 cup evaporated milk (more or less to achieve your desired consistency)

Salt and pepper to taste

2 heaping tablespoons fresh finely chopped parsley

Directions:

Cook potato and turnips in a large pot of boiling salted water until very tender. Drain into a colander and transfer to a food processor. Puree vegetables, set aside and keep warm.

In the pot used to boil the vegetables, combine garlic, butter and milk and bring to a low boil over medium-high heat, stirring occasionally.

Add the potato-turnip puree, stirring to combine, adding more evaporated milk to thin to your desired consistency, if necessary. Season with salt and pepper. Serve garnished with parsley.

Prosciutto and Pinenut Wrapped Turnips

Serves 4

Prosciutto is a salty cured Italian ham that is sold packaged in paper-thin slices in the deli area or gourmet section of most supermarkets. Some deli counters even sell this unforgettably delicious meat freshly sliced. If you can’t find prosciutto, you can substitute pancetta or another thinly sliced deli ham. Serve these delectable wedges of turnip tastiness with a crisp green salad for a light lunch or dinner.

Ingredients:

16 paper-thin slices of prosciutto

4 medium-sized turnips, quartered

2 eggs, beaten in a wide shallow bowl

1 1/2 cups finely chopped pinenuts (use a food processor for easy chopping)

Directions:

Preheat oven to 350 degrees F. Wrap a piece of prosciutto around each wedge of turnip. Place pinenuts in a wide shallow bowl. Dip each turnip wedge in the egg mixture and then coat with pinenuts.

Place turnip wedges on a baking sheet and bake in the oven for 10 minutes or until turnips are fork tender. Use tongs to turn the wedges after five minutes to evenly cook and brown all sides. Serve turnips warm.

Tangy Turnip Salad

Serves 4

Turn your turnips into a tangy salad that rivals your best coleslaw recipe. Consisting of crunchy vegetables, this turnip salad is a healthy side-dish that pairs impeccably with turkey burgers or slow-roasted ribs. For the best flavor, make this salad a day in advance.

Ingredients:

3 medium-sized turnips, scrubbed

1/2 cup shredded carrots

1/4 cup finely sliced celery

1/4 cup sliced black or green olives

1/4 cup lite or fat-free mayonnaise (more or less to taste)

1 tablespoon white wine vinegar

Pinch of sugar

1/4 teaspoon garlic powder

Salt and pepper to taste

Directions:

Using a food processor fitted with a shred blade (or using a box grater), shred the turnips. In a large bowl, combine all ingredients and mix well. Cover bowl and refrigerate overnight or for a few hours before serving.

PointsandPrizes.com Keyword: CABBAGE worth 50 points good through 05/11/08.
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