Turnip Recipes

Kathleen Hanson's Turnip 'Potato' Salad

Wash, dice and cook turnips (I used the 3 that I got in the single share) until almost tender. I also put a few cloves of chopped garlic in while cooking in water.

Meanwhile: Put into a large bowl:

1/2 cup chopped or shredded carrots.
1 medium sized "Pete's" sweet onion chopped.... a little of the green stem to taste.
2 stalks celery to taste.
3/4 cup of Hellman's Light Mayo.
3 dill pickle spears chopped or sweet pickle spears... whatever your tastebuds may want.
Salt and pepper to taste.

After the turnips are drained and cooled, add to the rest of the mixture and toss. It is best left to sit in fridge over night to let the flavors marry, but it is good as it is and does not have all the starch that potatoes contain.

Braised Turnips

15 medium white turnips

1/2 c. butter
2 tsp. salt
2 tsp. sugar
1 tsp. freshly cracked black or white pepper

Peel turnips, cutting off root and stem ends, parboil 5 minutes and drain. Put into a heavy pan with butter, seasonings and place in preheated 350 degree oven or high heat for about 30 to 35 minutes.

Scalloped Turnips

8 med. sized turnips
2 average sweet onions
1 tsp salt pepper to taste 1/3 to ½ cup Parmesan Cheese 1 Cup sharp cheddar cheese grated Milk or Cream to Cover

Slice Turnips and Onions Thin. Layer several times with salt, pepper, and parmesan cheese or cheddar cheese or a mixture is nice. Cover with milk or cream. Bake covered with foil in 350 to 400 oven for about 40 minutes. Remove foil, bake another 15 minutes until top is golden brown. Serves 12

Babs Ambrose
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