Eat Fresh - Turnips

Published December 6, 2006 in The Spectrum & Daily News

By Kathryn van Roosendaal

Turnips aren’t highly regarded in our society. They are thought of as a “peasant” food, something that stores well for the winter and is eaten only after all the other food stores have been exhausted. We think of poor, starving children gnawing on a hard, woody root, looks of despair in their eyes.

While it’s true that turnips store well, they should not be saved as a last resort. They can become a truly delicious — and healthy — addition to you regular cuisine.

Turnips are a member of the cabbage family and have a tangy taste when raw. The taste mellows when the roots are cooked and the texture becomes similar to a cooked carrot. These roots pair well with rich meats and stews, such as beef roast, duck, venison and veal.

You can substitute turnips — all or in part — for potatoes in your favorite recipes for a bit for flavor and kick. (In fact, the most compliments I’ve ever gotten for mashed potatoes was when they were half potato, half turnip.) Turnips have less starch and a lot fewer calories than potatoes, so they are a tasty alternative to those trying to cut carbs.

Another great way to eat turnips is raw. Peel a turnip and slice it thinly. Then add it to the veggie tray with the carrots and broccoli. Those crispy, peppery slices are sure to be an instant hit.

The best roots are the baby turnips. These are about the size of a large radish and the flavor is sweet and delicate. The winter turnips — the ones we usually find at the store — are larger and have a stronger, peppery taste. Whether you buy them large or small, look for a smooth, round, firm root with a rich purple color on the top. If you’re lucky, you can find turnips with the greens attached. These leafy tops are bitter when raw, but when cooked with bacon fat they make a wonderful Southern side dish.

Don’t be afraid to mix this wonderful root vegetable into your favorite dishes. You’ll be glad you did.

Southern Turnip Greens

This is a Southern favorite that I fell in love with in South Carolina. You can substitute bacon if you don’t want to use salt pork.

4 to 4 1/2 pounds turnip greens

1 pound salt pork, rinsed and diced

1 1/2 cups water

1 cup finely chopped onion

1/2 teaspoon pepper

1 teaspoon sugar, optional

a dash of crushed red pepper, optional

Cut off and discard tough stems and discolored leaves from greens. Wash greens thoroughly and drain well. Cook salt pork in a large pot or Dutch oven over medium heat until crisp and brown. Add the turnip greens, water, onion, sugar, pepper and crushed red pepper and bring to a boil. Reduce heat, cover and simmer 40 to 45 minutes or until greens are tender. Taste and adjust seasonings. Serves 6.

Hillbilly Fries

These have a lot more "zip" than regular French fries. Try them the next time you do homemade burgers.

8 medium turnips

1/4 cup grated Parmesan cheese

1 teaspoon onion powder

1 teaspoon garlic and pepper seasoning

1 teaspoon ground paprika

Preheat oven to 425 degrees F. Spray a large baking sheet with nonstick cooking spray. Peel and cut turnips into steak-fry sized pieces. Combine cheese, onion powder and paprika in a gallon-sized Ziploc bag. Add turnips, seal bag, squeezing out air, and toss to coat turnips. Place turnips on baking sheet and bake 15 to 20 minutes or until turnips are tender and golden. Serves 4.