Ideas for using fresh small turnips and greens in a stew

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8 Comments

Midge May 22, 2015
I second the roasting idea. I've been getting lots of small turnips in my CSA and have roasted them along with potatoes. Delicious!
 
lem M. May 21, 2015
Rachel Roddy wrote a while ago about turnips on the site giving an abundance if lively recipe ideas – the soup might be just what you are looking for. Or try the pasta (which I really really love!) using just the greens and roast or pickle the turnips themselves or eat in a raw shaved salad or …

http://food52.com/blog/12830-one-bunch-of-turnips-five-recipes
 
Alen's G. May 21, 2015
Thank you for the link.
 
Meaghan F. May 21, 2015
Consider holding a few back to use as a garnish for your stew, raw and sliced thinly... This time of year I top pretty much everything with a handful of sliced hakurei turnips and/or radishes. It adds a nice crunch and an extra layer of flavor.
 
Alen's G. May 21, 2015
Excellent, will do.
 
Nancy May 20, 2015
One thing I've discovered recently is how roasting brings out both the sweetness and the complexity of turnips, so I'd oven roast them with olive oil, salt and pepper before I add them to the stew. As they're fresh & small, you probably don't have to peel. Just trim really tough or unsightly parts. Cut in large chunks - quarters or eighths.
 
Alen's G. May 20, 2015
Thanks, Nancy. Great suggestion.
 
Alen's G. May 20, 2015
First time user here...need ideas for dinner...have a cumin/garlic/spice rub for flavor
 
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