Purple Topped Turnips

by | Jun 22, 2015 | CSA Member Updates, What's in your share box

Turnips offer us a simultaneous sharp and sweet flavor, enjoyed by many.  A good source of vitamin C, potassium, and calcium, turnip greens also provide us with vitamins A, C, and B-complex, and the minerals potassium, magnesium, and calcium.  They are one of the cruciferous vegetables believed to prevent cancer.

To prepare turnips, simply scrub with a stiff-bristled vegetable brush.  They do not need to be peeled.

Turnips are excellent served raw on a veggie platter with a favorite dip.  Or grate raw into salads or slaws.

Small whole turnips can be boiled for 15-20 minutes; larger turnips can be cut into 1/2 to 1-inch thick slices or cubes and boiled for 8-10 minutes.  Steam 1/2 to 1-inch thick slices or cubes for 12-15 minutes; steam small whole turnips 20-25 minutes.  Turnips can be baked alone for 30-45 minutes at 350 degrees, or bake with other seasonal root vegetables.  Thinly slice into stir-fries, or add diced or cubed turnips to soups or stews.

Turnips can be stored unwashed in a plastic bag in the refrigerator for 1-2 weeks.  Turnip greens should be stored separately, wrapped in a damp towel or plastic bag in the hydrator drawer of the refrigerator.  Remember to use these as soon as possible.


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1 Comment

  1. Aj

    I sub out potatoes for sweet potatoes and turnips. Great use of csa kale. See the end for a great recipe to turn regular hamburger into ‘italian sausage’

    Zuppa Toscana
    Serves: 8-10 servings

    1 pound ground Italian sausage
    1¼ teaspoons crushed red pepper
    4-6 slices bacon, cooked and cut into pieces
    1 large onion, diced
    1 tablespoon minced garlic
    5 (13.75 ounce) cans chicken broth
    3-4 medium potatoes, peeled and thinly sliced (see Note)
    1 cup heavy cream
    ¼ bunch kale, coarsley chopped (swiss chard can be substituted)
    Cook the Italian sausage and red pepper flakes in a Dutch oven (or large pot with a lid) over medium-high heat until crumbly, browned, and no longer pink, 10 to 15 minutes. Drain and set aside.
    Add the onions and garlic the the same Dutch oven; cook until onions are soft and translucent, about 5 minutes.
    Pour the chicken broth into the Dutch oven with the onion mixture and bacon; bring to a boil over high heat. Add the potatoes, and boil until fork tender, about 20 minutes. Reduce the heat to medium and stir in the heavy cream and the cooked sausage; heat through. Mix the kale into the soup just before serving.

    Sweet Italian Sausage Recipe

    This recipe does not require you to stuff the meat into sausage casings. You can do so if you wish, but with so many recipes calling for loose Italian sausage, it’s often not worth the effort.

    2lb ground pork
    1Tbls salt
    1 Tbls ground fennel seed. Start with whole fennel seeds, and use your spice grinder attachment on your blender to grind them up, or do it manually in a mortar and pestle.
    11/2 Tbls sweet paprika
    1Tbls finely minced fresh garlic
    1Tbls sugar
    1tsp black pepper
    3 Tbls red wine vinegar
    Mix all the ingredients together…and you have Italian sausage! You can use this mix right away, but it will get better after about 12 hours in the fridge.


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