A simple stovetop technique transforms turnips by deploying a secret ingredient that may be hiding in the back of your fridge. Ingredients 1 pound small turnips, trimmed, scrubbed, cut into 1” wedges 2 tablespoons white miso 2 tablespoons unsalted butter 1 teaspoon sugar Kosher salt a
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GARLIC & BUTTER ROASTED TURNIPS PREP TIME: 10 MINUTES COOK TIME: 30 MINUTES SERVES: 4 2 bunches of salad turnips (about 2 1/2 pounds with the greens removed) 8-10 unpeeled garlic cloves 2 shallots, finely chopped 10-12 sprigs of fresh thyme 6 tablespoons unsalted butter, melted salt and pepper
Nothing too fancy at our house. Turnips and onions fried in bacon grease with some bacon crumbles added in for a boost. My grandpa (Papaw in Kentucky colloquial term) used to make this. My 7-year-old who hates onions would devour it all if I let him. And just a side salad.
Imagine if a French fry and a carrot got together, had a baby, and then melted parmesan on top of it. I'll give you a hint: yum! I'll be honest, this year my turnip intake has gone from zero to 60. But while in past weeks, we were eating one or two raw turnips doused in hummus, tonight I made these
Ingredients 2 cups heavy cream 3 cloves garlic, smashed 1 bundle thyme Pinch of cayenne Kosher salt 1/2 stick butter, plus extra for baking dish 2 pounds turnips, peeled and sliced very thin (mandoline works best) 1 1/2 cups grated parmigiano Directions Special Equipment: mandolin,
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