Creamy Turnip Puree with Walnuts, Anchovies, and Parsley

6 pounds medium turnips, peeled, quartered
3 garlic cloves, peeled
1 1/2 cups whipping cream
1/4 cup (1/2 stick) butter
1/4 cup olive oil
6 anchovy fillets
1 cup walnuts, coarsely chopped
1/2 cup finely chopped fresh Italian parsley

Cook turnips and garlic in large pot of boiling salted water until turnips are very tender, about 30 minutes. Drain. Return turnips and garlic to pot; stir over medium-high heat until dry, about 2 minutes. Working in batches, puree turnips, garlic, 1 1/2 cups cream, and butter in processor until smooth. Return puree to pot. Season to taste with salt and pepper. Add more cream if necessary to reach desired consistency. (Can be made 1 day ahead. Cover and refrigerate.)

Heat olive oil in heavy medium skillet over medium-low heat. Add anchovies and cook, mashing with back of wooden spoon until dissolved, about 1 minute. Add walnuts and cook until slightly crisp, about 5 minutes. Stir in parsley. Rewarm turnip puree over medium heat, stirring frequently. Transfer to serving bowl. Spoon walnut mixture over.

Cream of Turnip and Potato Soup

4 tbl spoons butter
2 large turnips, peeled and chopped
1 large onion peeled and chopped
1 large potato, peeled and chopped
1 tbl spoon of cornflour
4 1/4 cups of warm chicken stock (vegetable if preferred)
1 bay leaf
Freshly grate nutmeg, salt and pepper to taste
3/4 cup cream
1 medium carrot, finely grated

In a large casserole, melt butter over a medium heat. When froth disappears, add chopped turnips, onion and potato. Cook, stirring occasionally, for 5 to 7 minutes, until onion is tender and translucent but not golden. Using a slotted spoon, remove vegetables from casserole; reserve.

Away from heat, stir flour into casserole juices, until smooth. Slowly pour in chicken broth, stirring. Simmer for 3 minutes, until slightly thickened. Transfer reserved vegetables back into casserole; add bay leaf and sprinkle with nutmeg, salt and pepper. Lower heat; simmer for 20 to 30 minutes, until vegetables are soft, stirring occasionally.

Remove casserole from heat, discard bay leaf and puree soup mixture, a little at a time, into a blender.

Pour puree back into casserole; return over low heat. Stir in cream; simmer soup for 4 minutes, until hot. Do not boil. Remove casserole from heat; pour soup into 4 individual bowls. Sprinkle each bowl with a little finely grated carrot and serve.

Turnips Braised with Mustard and Lemon

1 lb (450 g) small white turnips
1 tbsp butter
1 tsp (5 ml) mustard powder (dry mustard)
1/2-2/3 cup stock
2 tbsp chopped parsley
juice of 1/2 lemon

Heat the oven to 350. Scrub the turnips and cut them into thin crosswise slices about 1/8 in thick.

Melt the butter in a flameproof casserole or dutch oven on a low heat. Stir in the turnips, cover them and let them sweat for 10 minutes. Sprinkle in the mustard, fold it into the turnips and let everything cook gently for 1 minute. Pour in the stock and bring it to the boil.

Add the parsley and lemon juice. Cover the pan and put it into the oven for 45 minutes.

Turnip French Fries

Chop the turnip into french-fry strips and (if you wish) lightly coat with oil.

Place on a flat baking sheet and sprinkle with sea salt.

Bake at 350-375 for 20 minutes.

Try some different seasonings: dried parsley and basil, a little sea salt or a touch of cayenne and sea kelp.

Baked Turnips with Apples and Cheddar

4 turnips ( ½ share members can halve the recipe)

2/3 cup milk

2 leeks, white part only, washed and thinly sliced

1 cup loosely packed diced dried apples

2/3 cup cottage cheese

1/2 cup shredded sharp cheddar cheese

Heat the oven to 425

Slice the ends off the turnips and peel them with a vegetable peeler. Wrap each in foil, place them in a baking dish or roasting pan, and bake until they’re soft, about 30 min. Unwrap and let them cool. Turn the heat down to 375.

Meanwhile, heat the milk in a medium, deep skillet over medium heat, taking care not to let it boil. Add the leeks and stir constantly until they’re soft and limp, about six min. Place the dried apples in a medium mixing bowl and pour the leek mixture on top. Let the mixture sit until the apples soften, about 10 min.

Using a paring knife or teaspoon, scoop out the center of each turnip, leaving a shell about 1/2 inch thick. Place the pulp in a food processor along with the cottage cheese and the apple and leek mixture. Process in short spurts until well combined. (Don’t expect a smooth puree; the apples will remain a bit chunky.) Add the cheddar cheese and process again to incorporate it.

Fill the turnip shells with the mixture and return them to the baking dish or roasting pan. Cover loosely with foil and back them for 20 min, until the cheddar has melted and the filling has settled. Remove the foil and back until bubbly, about five min more.

(Source: The Essential Vegetarian Cookbook)

Apple-Turnip Soup

1/2 cup loosely packed dried apples (do not substitute fresh)

1 onion, preferably Vidalia, chopped

1 celery stalk, trimmed and chopped

3 large turnips, peeled and diced

3 cups apple juice, preferable fresh pressed

plain nonfat yogurt, for garnish (optional)

Place the apples, onion, celery, turnips and apple juice in a large saucepan. Bring the mixture to a simmer over medium-high heat. Reduce the heat to medium-low, cover, and simmer until all of the vegetables and dried fruit are soft enough to puree, about 40 min.

Puree with an immersion blender or in a food processor. Transfer the soup back into the saucepan. Return to the heat and warm through. Serve with a dollop of yogurt if you’d like.

(Source: The Essential Vegetarian Cookbook)

Garlic-Mashed Turnips and Potatoes

1 pound turnips, peeled and cut into 1/2-inch pieces

1 pound potatoes, peeled and cut into 1/2-inch pieces

4 cloves garlic, peeled

3 tablespoons butter

2 tablespoons sour cream or plain yogurt

Salt and pepper

In a large pot of salted boiling water, cook the turnip, potato, and garlic for 10 minutes, or until the vegetables are tender. Drain and puree the vegetables and garlic through a food mill. (A food processor is not recommended, as it can turn potatoes very starchy.) Beat in the butter and sour cream and season with salt and pepper.

(Source: http://www.sallys-place.com/food/columns/ferray_fiszer/turnips.htm)