Posts
Unfortunately, I have to say these turnips look a tiny bit better than they taste. The filling is really tasty -- how can you go wrong with mashed potato and turnip with spinach, parmesan and butter? -- but the turnips themselves tasted a little bitter.
I know for a fact that baked turnips can taste absolutely fantastic, and quite sweet; the turnip dish at Samira is one of my favorites. Maybe mine didn't work out because I forgot to put a little water in the baking dish when I baked them at the end of the recipe (see step 7)...
I think this filling is worth trying in other vegetables to stuff -- specifically mushrooms and onions.
Stuffed turnips (makes 2-3 main dish servings or 4-6 sides)*
4 medium turnips, ends trimmed, peeled
1 potato, peeled
5 ounces fresh spinach
1/4 cup freshly grated parmesan
1 tablespoon butter
salt and pepper, to taste
1.) Cut a deep circle into the tops of the turnips. That will help you scoop out the centers later. Boil the turnips in salted water until tender but still firm. Remove from water and cool.
2.) Using the same water, boil the potato until tender.
3.) Scoop out the centers of the turnips, leaving a shell you can fill. Mash the turnip centers and potato with butter.
4.) Boil the spinach in a small amount of water, cool, and squeeze to remove all liquid. Chop.
5.) Add the spinach and parmesan to the mashed veggies. Sprinkle with salt and pepper.
6.) Fill each turnip shell with the mixture, piling the filling high. Place them in a baking pan.
7.) Add a little water to the baking pan, and bake the turnips at 400 degrees for 10-15 minutes, or until thoroughly heated.
* From The Tao of Cooking, by Sally Pasley.
I know for a fact that baked turnips can taste absolutely fantastic, and quite sweet; the turnip dish at Samira is one of my favorites. Maybe mine didn't work out because I forgot to put a little water in the baking dish when I baked them at the end of the recipe (see step 7)...
I think this filling is worth trying in other vegetables to stuff -- specifically mushrooms and onions.
Stuffed turnips (makes 2-3 main dish servings or 4-6 sides)*
4 medium turnips, ends trimmed, peeled
1 potato, peeled
5 ounces fresh spinach
1/4 cup freshly grated parmesan
1 tablespoon butter
salt and pepper, to taste
1.) Cut a deep circle into the tops of the turnips. That will help you scoop out the centers later. Boil the turnips in salted water until tender but still firm. Remove from water and cool.
2.) Using the same water, boil the potato until tender.
3.) Scoop out the centers of the turnips, leaving a shell you can fill. Mash the turnip centers and potato with butter.
4.) Boil the spinach in a small amount of water, cool, and squeeze to remove all liquid. Chop.
5.) Add the spinach and parmesan to the mashed veggies. Sprinkle with salt and pepper.
6.) Fill each turnip shell with the mixture, piling the filling high. Place them in a baking pan.
7.) Add a little water to the baking pan, and bake the turnips at 400 degrees for 10-15 minutes, or until thoroughly heated.
* From The Tao of Cooking, by Sally Pasley.
2 comments:
I wonder if the middle of the turnip is a little sweeter than the outside, and if you take the middle out, you're just left with the bitter part. *shrug* I love turnips and thought about trying this, but now I'm not sure.
I would try it. Dan ate two and loved them, and he thought they were just a little bitter compared to potatoes. I thought they were quite bitter. You might be right about the outside, although I got the feeling the juicier parts, which seemed softer, were sweeter. Let me know if you do try it!
Post a Comment