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November 13th, 2019

11/13/2019

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Picture
Makes: 2¼ quarts
2 tablespoons butter
1 medium onion, chopped
3 garlic cloves, minced
½ cup dry white wine
3 pounds turnips, peeled and diced into 1-inch cubes
1 quart reduced-sodium chicken broth
1 medium potato, peeled and cubed
1 cup half & half
½ teaspoon salt
½ teaspoon ground nutmeg
½ teaspoon good green olive oil
1 tablespoon of your favorite hot pepper sauce
3 cups fresh baby spinach
  1. In a large soup pot, melt the butter over medium-high heat.
  2. ​Add onion and cook and stir until tender.
  3. Add garlic and cook 1 minute longer.
  4. ​Stir in wine. Bring the mixture to a boil, then reduce to a simmer. Cook until liquid is reduced by half.
  5. Add turnips, broth and potato. Return to a boil, then reduce to a simmer, uncovered for 20-25 minutes, until vegetables are tender.
  6. ​Cool slightly then process the mixture in a blender or processor, in batches as required until the mixture is pureed.
  7. Return the soup to pan and stir in the cream, salt, nutmeg and hot pepper sauce. Heat the soup through over medium low.
  8. ​​While the soup is reheating, heat the olive oil in a large skillet over medium high heat. Add the spinach and wilt it gently.
  9. Ladle the soup into serving bowls, top with the wilted spinach and serve.   
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Mashed Turnips

2/20/2019

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Serves: 4 to 6
5 to 6 medium turnips, cleaned and cubed
1 bay leaf or 2 large sage leaves, whole
1 to 1½ cups milk (fat free is fine)
1 tablespoon butter, slivered
Salt & pepper to taste


  1. Place the cubed turnips in a generous pot of cold salted water. Cover and bring to a boil.
  2. Reduce to a simmer for about 30 minutes, until the cubes are tender throughout.Drain the turnips.
  3. ​Remove the bay or sage leaves.
  4. Place the turnips in a blender. Season with salt and pepper and puree in batches if necessary.
  5. Place turnips in a serving bowl. Distribute the slivers of butter and serve.
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Harvest Pumpkin Soup

12/5/2018

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Picture
Serves: 6
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.
  1. Place pumpkin halves, cut sides down, on a rimmed baking sheet. Bake until soft, about 50 minutes.
  2. ​Scoop out flesh, and puree in a food processor (you should have about 2 cups).
  3. Melt 1 tablespoon butter in a large saucepan over medium-high heat.
  4. Add shallots, and cook until soft, about 4 minutes, until translucent.
  5. Add the remaining 5 tablespoons butter and let it melt. Add pumpkin puree, parsnip, potato, and turnip, and cook for 5 minutes.
  6. Add wine, and cook until liquid has reduced by half.
  7. Add stock, water, and thyme. Bring to a gentle simmer; cook 25 to 30 minutes. Let cool.
  8. Pass soup through a food mill into a clean saucepan, or puree in a food processor in small batches until smooth. (If soup does not reach desired consistency using a food processor, press it through a fine sieve to remove any remaining lumps.)
  9. Heat soup in a saucepan over medium-high heat. Stir in cream, sugar, salt, and pepper.
  10. Garnish as desired and serve.
​*NOTE: You can substitute two 15 oz. cans of pureed pumpkin if you wish.
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CREAMY TURNIP SOUP

11/8/2017

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Picture
​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.
 
VARIATIONS:
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.

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Creamy Turnip Soup

8/26/2015

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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

Optional topping:
1 Tablespoon extra virgin olive oil
1/4 cup shredded carrot
2 Tablespoons thinly sliced scallion greens
2 teaspoons white-wine vinegar

Soup:
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 
minutes. 
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 
blender. 
7. Ladle soup into bowls. Top with salad, if using.
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Alabaster Turnips and Potatoes

8/21/2015

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Recipe by Anna Gill

Serves: 6 to 8

3 pounds medium white turnips, peeled and quartered
3 pounds Idaho potatoes, peeled and quartered
Salt
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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  • Home
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