| Turnip Recipes |
- Hearty Rutabaga, Turnip & Carrot Soup
- Pureed Turnips with Garlic
- Scalloped Potatoes & Turnips
Hearty Rutabaga, Turnip and Carrot Soup
For a simple dinner, present this flavorful soup with some warm crusty bread and a mixed green salad.
1 tablespoon olive oil
1 1/2 cups chopped leek, white and pale green parts only
1/2 cup chopped celery
1 garlic clove, minced
2 cups 1/2 inch pieces peeled rutabagas
2 cups 1/2 inch pieces peeled turnips
2 cups 1/2 inch pieces peeled russet potatoes
2 cups sliced carrots
1 28 ounce can diced tomatoes in juice
4 14 1/2 ounce cans vegetable broth or low salt chicken broth
Heat oil in heavy large pot over medium low heat. Add leek, celery and garlic and saute until vegetables begin to
soften, about 5 minutes. Add turnips, rutabagas, potatoes, carrots, tomatoes with juices and 2 cans broth. Bring to
boil. Reduce heat; cover and simmer until vegetables are very tender, about 45 minutes. Transfer 4 cups soup to
processor. Puree until almost smooth. Return puree to pot. Add remaining 2 cans broth; bring to simmer. Season
with salt and pepper. Ladle soup into bowls and serve. Serves 6.
Pureed Turnips with Garlic
2 lb Turnips, peeled and Quartered
12 tb Butter or margarine
12 Cloves fresh garlic, peeled
Salt and pepper
Parboil turnips 7 minutes in salted water. Drain. Cook turnips and garlic gently in 8 tablespoons butter until both are
soft. Puree in food processor or by hand, adding the remaining 4 tablespoons of butter during process. Season to
taste with salt and pepper.
Scalloped Potatoes and Turnips
10 medium potatoes, peeled and thinly sliced
4 turnips, peeled and thinly sliced
2 medium onions, peeled and thinly sliced
1/2 cup butter
salt and ground pepper
About 5 cups heavy cream
1/4 cup minced fresh parsley
1. Preheat the oven to 350 degrees F.
2. Grease a very large casserole. Layer the vegetables in alternating levels, dotting each level with a little butter
and adding salt and pepper until the vegetables are used up. Pour the heavy cream into the casserole to come to
the top of the vegetables. Add any remaining butter to the top of the dish.
3. Bake for 45-60 minutes or until the top is lightly browned and the vegetables are soft. Sprinkle with parsley.
For a simple dinner, present this flavorful soup with some warm crusty bread and a mixed green salad.
1 tablespoon olive oil
1 1/2 cups chopped leek, white and pale green parts only
1/2 cup chopped celery
1 garlic clove, minced
2 cups 1/2 inch pieces peeled rutabagas
2 cups 1/2 inch pieces peeled turnips
2 cups 1/2 inch pieces peeled russet potatoes
2 cups sliced carrots
1 28 ounce can diced tomatoes in juice
4 14 1/2 ounce cans vegetable broth or low salt chicken broth
Heat oil in heavy large pot over medium low heat. Add leek, celery and garlic and saute until vegetables begin to
soften, about 5 minutes. Add turnips, rutabagas, potatoes, carrots, tomatoes with juices and 2 cans broth. Bring to
boil. Reduce heat; cover and simmer until vegetables are very tender, about 45 minutes. Transfer 4 cups soup to
processor. Puree until almost smooth. Return puree to pot. Add remaining 2 cans broth; bring to simmer. Season
with salt and pepper. Ladle soup into bowls and serve. Serves 6.
Pureed Turnips with Garlic
2 lb Turnips, peeled and Quartered
12 tb Butter or margarine
12 Cloves fresh garlic, peeled
Salt and pepper
Parboil turnips 7 minutes in salted water. Drain. Cook turnips and garlic gently in 8 tablespoons butter until both are
soft. Puree in food processor or by hand, adding the remaining 4 tablespoons of butter during process. Season to
taste with salt and pepper.
Scalloped Potatoes and Turnips
10 medium potatoes, peeled and thinly sliced
4 turnips, peeled and thinly sliced
2 medium onions, peeled and thinly sliced
1/2 cup butter
salt and ground pepper
About 5 cups heavy cream
1/4 cup minced fresh parsley
1. Preheat the oven to 350 degrees F.
2. Grease a very large casserole. Layer the vegetables in alternating levels, dotting each level with a little butter
and adding salt and pepper until the vegetables are used up. Pour the heavy cream into the casserole to come to
the top of the vegetables. Add any remaining butter to the top of the dish.
3. Bake for 45-60 minutes or until the top is lightly browned and the vegetables are soft. Sprinkle with parsley.
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