1 small sugar pumpkin*
6 tablespoons unsalted butter
3 cups homemade or low-sodium store-bought vegetable or chicken stock
3 cups water
1 sprig fresh thyme
1 small parsnip (about 4 ounces), peeled and coarsely chopped
1 small Yukon gold potato (about 6 ounces), peeled and coarsely chopped
1 small turnip (about 4 ounces), peeled and coarsely chopped
2 small shallots, minced (about ¼ cup)
½ cup dry white wine
3 tablespoons heavy cream
1 teaspoon packed light-brown sugar
2 teaspoons coarse salt
Freshly ground pepper, to taste
6 small thyme sprigs for garnish
Preheat oven to 400 degrees.
Makes 1+ quart
2 tablespoons good green olive oil
1 tablespoon butter
2 medium onions, sliced
4 medium or 2 lbs turnips, peeled and diced
3 small sprigs fresh rosemary
½ teaspoon salt
¼ teaspoon white pepper
4 cups chicken or vegetable broth
Heat the oil and butter in in a large sauce pot.
When the butter has melted and melded with the oil, add the onions. Cook over medium heat until the edges begin to brown, about 5 minutes.
Add the turnips, rosemary, salt and pepper. Stir to combine. Cover and cook for approximately 10 minutes, stirring once or twice.
Add the broth. Increase the heat to high until the mixture comes to a boil then reduce to a simmer. Cover and cook for 10 to 12 additional minutes.
Puree the mixture with an immersion blender or transfer it to a regular blender for the purpose.
Ladle into bowls and garnish with a fresh sprig of rosemary and serve immediately.
Garnish alternatively with chives, bacon bits, pea shoots, grated carrots or radishes, or slivered sundried tomatoes.
Slice and sauté a ½ lb. of shitake mushrooms in olive oil. Add to the turnip soup after it has been puréed. Mix well and let it sit for at least an hour and best overnight.
Recipe by Kay Carroll
5 medium turnips (about 2 lbs)
1.5 Tablespoon extra virgin olive oil
1 Tablespoon butter
1 large onion, sliced
1/2 teaspoon dried rosemary
1/2 teaspoon salt (or to taste)
1/4 teaspoon freshly ground white pepper (or to taste)
4 cups vegetable or chicken broth
1 Tablespoon extra virgin olive oil
1/4 cup shredded carrot
2 Tablespoons thinly sliced scallion greens
2 teaspoons white-wine vinegar
1. Peel and thinly slice turnips.
2. Heat 1 Tablespoon olive oil and butter in a large saucepan over medium heat. Add onion and cook, stirring, until
beginning to brown, about 5 minutes.
3. Add the turnips, rosemary, salt and white pepper. Stir to combine. Cover and cook, stirring once or twice, for 10
4. Add broth, increase heat to high and bring to a boil. Reduce heat to maintain a simmer, cover and cook until turnips are
tender, 10-12 minutes more.
5. Meanwhile, if using topping, in a medium bowl toss the car5rot, scallion greens and vinegar with 1 Tablespoon olive oil.
6. Once turnips are tender, puree the soup until smooth in the pan with an immersion blender or transfer to a regular
7. Ladle soup into bowls. Top with salad, if using.
Recipe by Anna Gill
Serves: 6 to 8
3 pounds medium white turnips, peeled and quartered
3 pounds Idaho potatoes, peeled and quartered
1 stick unsalted butter; cut into tablespoons
1 cup milk
Freshly ground white pepper
¼ cup fresh flat-leaf parsley leaves
1. In a large saucepan, cover the potatoes with water and bring to a boil over high heat. Stir in 2 teaspoons of salt and boil for 5 minutes.
2. Add the turnips and boil until the potatoes and turnips are tender when pierced, about 15 minutes. Drain in a colander.
3. Return the potatoes and turnips to the saucepan and, using a potato masher or a large spoon, mash with the butter and milk. Season with salt and white pepper.
4. Transfer the mashed vegetables to a large, shallow, heat-proof serving dish.
5. Decorate the border with the parsley and serve.
NOTE: This dish can be made up to 1 day ahead. Let cool, then cover and refrigerate. Return the vegetables to room temperature, then rewarm in a 400 degree oven. If necessary, stir in extra milk, then dot with extra butter.
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