#turnip recipe

[chefcarolb]

This creamy, dreamy mashed turnip recipe will have you thinking about turnips differently. Infused with rosemary and garlic, this humble root vegetable is elevated to elegant new heights!

https://www.fromachefskitchen.com/mashed-turnips/

[onlyonce-youlive]

Nana's Mashed Turnip Mashed potatoes with turnip! What a delicious idea!

[highspeedffff]

Side Dish Recipe

In this side dish to go with turkey, boiled turnips are combined with crumbled bacon, bacon fat, and brown sugar.

[starcreatives]

Tasty Spicy Air Fryer Turnips New Recipe! #StarCreatives مزیدار مسالحےدا...

[griffinhallie]

Mom's Turnips In this side dish to go with turkey, boiled turnips are combined with crumbled bacon, bacon fat, and brown sugar.

[mrlaurie]

Caramelized Turnips Turnips are cooked to perfection in butter and sugar after being simmered until they are fork-tender.

[ameliaobrien]

Vegetables - Caramelized Turnips Turnips are cooked to perfection in butter and sugar after being simmered until they are fork-tender.

[skystyling]

Mom's Turnips Recipe Boiled turnips are mixed with crumbled bacon, bacon fat, and brown sugar in this side dish to serve with turkey.

[raiz-on]

Caramelized Turnips Turnips are cooked to perfection in butter and sugar after being simmered until they are fork-tender.

[giupear]

Side Dish - Mom's Turnips Boiled turnips are mixed with crumbled bacon, bacon fat, and brown sugar in this side dish to serve with turkey.

[fattributes]

Country Skillet Scramble with Turnips

[squidney-fisheseverything]

⋅˚₊‧ summer dish~ ‧₊˚ ⋅

⠀⠀ ⠀⠀ ⠀⠀ ⠀⠀ ⠀⠀ ⠀⠀ ⠀⠀:¨ ·.· ¨:

⠀⠀ ⠀⠀ ⠀⠀ ⠀⠀ ⠀⠀ ⠀⠀ ⠀⠀ `· . ꔫ

<Roasted turnip and leeks on a bed of seasoned ricotta and a spritz of lemon juice 🍋>

- > chef squid ⋆.˚ ᡣ𐭩 .𖥔˚

[willthecuratorfood]

Howdy there, folks!!

While, alas, I don't have a pretty picture to accompany this recipe (the soup really isn't too beautiful, more of a diamond in the rough), today's focus is on my favorite category of dish! Soup!!!!

This winter vegetable soup is one I have made many times and is easily one of the best dishes I've ever made. It's fairly simple, endlessly customizable, makes massive amounts, and is very healthy!! All excellent attributes. The stars of this soup are leeks, turnips, and potatoes, though I usually add parsnips, onion, vegetable broth, more spices and garlic, and a wider assortment of different colored potatoes (red, purple, etc.).

It takes a little while to cook (50 minutes or so), but it doesn't need any babysitting, so not too bad, I'd say! I hope everyone is enjoying fall and our ascent into soup season!

Recipe: https://cooking.nytimes.com/recipes/1017928-winter-vegetable-soup-with-turnips-carrots-potatoes-and-leeks?smid=ck-recipe-android-share

[sikfankitchen]

Chinese Turnip Cake "Lo Bak Gao" for Lunar New Years!!! 🎊🎋🧧

[timetraveltasting]

ARMOURED TURNIPS (15th c.)

I finally found some turnips at the grocery store after many weeks scouring farmer's markets and grocers in my area, so I was able to make this Tasting History recipe, which has been on my to-make list for several weeks now: Armoured Turnips, a 15th century version of potatoes au gratin. The recipe comes from De Honesta Voluptate et Valetudine by Bartolomeo Sacchi, also known as Platina, and it was published in Renaissance Italy in 1499. A contemporary of Leonardo da Vinci, this cookbook was actually one he owned! I chose to make this recipe because you can't often go wrong with a dish starring cheese and butter, and I thought it would be fascinating to try a dish that Leonardo da Vinci may have made himself. See Max’s video on how to make Armoured Turnips here or see the ingredients and process at the end of this post, sourced from his website.

My experience making it:

This recipe felt a lot less specific than some of the other historical ones I've made, especially in terms of ingredients. While Max used two probably very accurate cheeses to what Leonardo da Vinci would have had, I lazily decided to use two cheeses I knew would melt well and have a little taste, but not enough to overpower the dish: white cheddar and gouda. For my Poudre Douce, I used some spices that Max recommends, but I threw in a few of my own choosing. I used ginger, brown sugar, nutmeg, black pepper, clove, and cardamom. For the butter, I went a bit fancy and used some sea salt butter from Brittany. The turnips I used were three large, white ones. I didn't include the parts of them that seemed a little too fibrous.

I first peeled and boiled the turnips, then let them cool and chopped them into slices (not quite knife-blade thin, more like the size Max sliced them). I put together my spice mix, partially based on Max's recommendation, but adding in a few spices I enjoy to make it my own Poudre Douce. Individually, I'm not a big fan of each spice, but together they did smell very lovely. Layering the turnips, spices, cheese, and melted butter in the casserole dish was actually super fun, and quite satisfying. Despite the fact I would have needed more layers, I did wish I had listened to the instructions and cut the turnips thinner. I tossed the Armoured Turnips in the oven, and took it out once the cheese was bubbling and sizzling. I served it with some serrano ham and creamed cauliflower and broccoli. The butter pooled a little on top, and serving it was difficult, but impressive; one strand of cheese stretched about a metre!

My experience tasting it:

My first bite, though it contained turnip and spice, was mostly a mouthful of melted cheese. No complaints here! The cheese, like Max mentions, is really the star of this dish, and I can imagine that the taste of the dish would change drastically if you used different cheeses. Luckily, I think the white cheddar and gouda I chose suited the turnips and the spices nicely. I will admit, the spices really take a back seat in this dish, adding just a hint of flavour. The tunips themselves were cooked nicely and did suit their cheesy armour, but in future, I would slice them thinner in order to make the dish a little more cohesive (the turnips and cheese did separate from each other quite easily). While my husband and I both enjoyed Armoured Turnips, it is definitely a dish you only want to have a little of due to the amount of cheese and butter in it - not only for health reasons, but for the sheer decadence of flavour. In future, I would make this dish only once in a while, and even then, I might consider using potatoes instead of turnips, if only to absorb some of the butter so it doesn't look so absolutely artery-clogging. Still, I would consider this dish a keeper, but only for special occasions! If you end up making this dish, if you liked it, or if you changed anything from the original recipe, do let me know!

Armoured Turnips original recipe (1499)

Sourced from De Honesta Voluptate et Valetudine by Bartolomeo Sacchi, AKA Platina, 1499.

Cut up boiled or ash roasted turnips; do the same with rich cheese, not too ripe, but make the cheese pieces thinner than the turnip. In a pan greased with butter or other fat, make a layer of cheese first, then one of turnips; repeat, pouring in spice and butter from time to time. It should be quickly cooked and quickly eaten.

Modern Recipe

Based on De honesta voluptate et validudine by Bartolomeo Sacchi, AKA Platina (1499), and Max Miller’s version in his Tasting History video.

Ingredients:

1 1/2 lbs (700 g) turnips, washed and peeled

3/4 lb (340 g) cheese, flavorful but not too strong, Max used Fontina and Taleggio

1 stick (110 g) salted butter, melted

Poudre douce*

*Poudre douce, or sweet powder, is a spice mixture that changed slightly from person to person. It typically was made of spices like clove, cinnamon, ginger, nutmeg, and sometimes sugar.

Method:

Preheat the oven to 400°F (205°C).

Roast or boil the turnips. I cut mine in half because they were rather large, and boiled them for 15 minutes. Whether you roast or boil the turnips, don’t overcook them because they’ll get cooked more in a little bit. Let the turnips cool.

Slice the turnips “as thin as the spine of a knife”, and slice the cheese a bit thinner than that, as best you can.

Coat the bottom and sides of a small casserole dish with a little of the melted butter.

Place a layer of sliced cheese on the bottom of the dish, cover that with a layer of sliced turnip, then sprinkle a large pinch of the spice mixture over it and drizzle some of the melted butter over that. Repeat the layers of cheese, turnips, spice, then butter until the dish is full, and finish it off with a layer of cheese on top.

Bake for 12 to 15 minutes, or until the cheese is fully melted and starting to bubble around the sides.

Let it cool for 5 minutes, then serve it forth.

[askwhatsforlunch]

Venison Stew

On this very chill Sunday, I am warming up in the kitchen, stirring and steaming my Christmas Pudding, and cooking this mouth-watering Venison Stew. I used to eat game often enough, when visiting my grandparents in Autumn and Winter, when I was a child. And I had missed the hearty, earthy flavour of venison. Thus, I was happy to find deer meat at the butcher's the other day. This comforting Venison Stew brought as much gastronomic pleasure as it did fond memories. Happy Sunday!

Ingredients (serves 3):

2 slices Speck ham

1 tablespoon olive oil

half a large onion

2 small garlic cloves

1 tablespoon olive oil

500 grams/1.10 pound venison (deer) stewing meat

2 tablespoons unsalted butter

2 small turnips, rinsed

4 medium carrots, rinsed

a few sprigs dried thyme

2 large bay leaves

1 teaspoon coarse sea salt

1/2 teaspoon freshly cracked black pepper

1 tablespoon plain flour

1/4 cup White Port

3/4 cup good, robust red wine (like a Southern France Fronton or a Barossa Valley Shiraz)

1 1/2 cup Beef Broth

1 heaped tablespoon whole-grain mustard

4 tablespoons

Preheat oven to 160°C/32°F.

Heat a large Dutch oven over a high flame.

Once hot, add Speck ham slices, and fry, about 2 minutes on each side until browned. Transfer to a plate. Set aside.

Add olive oil to the Dutch oven. Reduce heat to medium-high.

Thinly slice the onion, and stir into the Dutch oven. Fry, stirring often until softening and browning, about 4 minutes.

Peel garlic cloves, and stir them into the Dutch oven. Cook, 1 minute more. Transfer to a plate as well; set aside.

Heat olive oil in the Dutch oven.

Cut deer meat into large chunks. Add to the Dutch oven, in batches, to brown well, about 4 minutes on each side. Once all the deer chunks are well-browned, transfer them to a plate. Set aside.

Melt butter in the Dutch oven.

Peel and dice turnips. Cut carrots into thick slices. Once the butter is just foaming, stir in turnips and carrots. Add dried thyme sprigs and bay leaves. Cook, stirring often until golden brown. Transfer to the plate with the onions, leaving the fat in the Dutch oven.

Return deer chunks to the Dutch oven, along with their resting juices. Season with coarse sea salt and black pepper. Sprinkle with flour, and cook, stirring well, 1 minute.

Deglaze with White Port and red wine, stirring energetically until sauce thickens.

Roughly chop Speck ham.

Return Speck, along with reserved onion, garlic, turnips and carrots to the Dutch oven.

Stir in Beef Broth and whole-grain mustard. Bring to the boil.

Once boiling, cover with the lid, and place Dutch oven in the middle of the hot oven. Cook at 160°C/320°F, 2 hours. After a couple hours, stir in Quince Paste, and cook, a further 15 minutes, atr 160°C/320°F. (If the venison is not fork tender yet, you can add a bit of water, and cook a tad longer.)

Serve Venison Stew hot, onto Parmesan Polenta, Cheddar Parsnip Mash or Bay Leaf Kūmara Mash.