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turnip and carrots

Raise your hand if you’re a wee bit intimidated by turnips? I totally hear you: they are not really considered a mainstream vegetable. I mean, could anyone even name a half-dozen recipes including them off the top of their head?  My only association with turnip  comes directly from my mom:  this little gem of a recipe is passed down from her. We grew up on this stuff. In fact, we have it every Thanksgiving and Christmas. It just isn’t the holidays without it. I think it’s really something you can feel great about eating right past the holidays because it’s really good for you.  That’s right — this beautiful little side  dish is chock full of nutrients.

I think it’s really important to buy turnips (or any vegetable or fruit for that matter) in season. If you decide to try turnip in the dead of summer for the first time ever – chances are it’s not going to taste very good. You’ll be scarred for life, writing off this low-starch vegetable forever. They are in season now (fall and winter).

If you’re a little more adventurous, you can eat turnip raw just like  jicama (if you matchstick it and use it with dip as crudite or something). But, my kids won’t go for that. They’ll eat turnip if it’s hiding in a dish like this one here. I only ever use carrots “with tops” for this recipe because they are fresher, a bit sweeter and not as dry and bitter (read, ancient) as bagged carrots. The natural sweetness complements the turnips perfectly. The best part is, you don’t really need to season with butter or oil either. The steamed vegetables are just perfect on their own, playing to the tune of their own little two ingredient symphony.

turnip and carrots (serves 4)

Equal parts turnip and carrots
organic turnips (2 turnips = 1 lb)
bunch of organic carrots with tops (1 bunch = 1 lb)
salt to taste

1.) Peel the turnips and cut unto 1 inch chunks (no need to be too precise here – it’s going to be mashed up later)
2.) Peel and chop the carrots so that they are the same size as the turnip pieces – so they cook/steam evenly)
3.) place in a steamer basket until tender when pierced with a fork (about 20 – 25 minutes).
4.) Remove lid and let cool.
5.) Place in the bowl of a food processor fitted with an “S” blade, season with some salt, then pulse (about 8-10 times) until coarsely chopped.

Got a hankering for another turnip recipe? Try this turnip, parsnip and apple soup. This post is linked to Amy’s Slightly Indulgent Tuesdays.

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4 responses to “turnip and carrots”

  1. Dawn said:

    I love turnips! I will have to try this. I cube them and add them to sweet potatoes, white potatoes, garlic, onion, evoo, salt, pepper and rosemary and roast them in the oven. Occasionally, I’ll throw a butternut squash in for good measure :-) Yummy! Even my children enjoy this.

  2. Stephanie said:

    ooooh, Dawn – that sounds a-MAZ-ing! Will have to give that a shot :)

  3. Liz said:

    I love turnips and carrots! My mother-in-law makes them for the holidays but I never knew how to prepare them. Thanks for sharing.

  4. Stephanie said:

    Liz,

    YAY! another T&C lover. Fantastic :)

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