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VEGAN FEAST SUBSCRIBERS' COOKING AND RECIPE FORUM>
turnips ?
Dori
250 posts
Jun 19, 2005
1:39 PM
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Bryanna, I know you love turnip greens, I have a bunch of turnips leftover after getting their greens. I am seeing recipes for roasted vegetables, but I don't see you mentioning turnips. What is your preferred way with the actual turnip root. I see alot of recipes where turnips are used like potatoes, but I have began to not like to even try someone else's veggie recipes because the way you season things is always well liked with my family. Other recipes are ... well - just lets say not yours. Sadly, I am left to eat a family size portion of something not real scrumptious by myself or throw it away.
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"To cook is to create. And to create well...is an act of integrity, and faith." - author unknown
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Silvia
Silvia
69 posts
Jun 19, 2005
1:46 PM
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I just made turnips the other day for the first time myself! I cut the turnips and some carrots (to add sweetness) and steamed both together. When they were done, I added some Earth Balance, then a few dashes of soy sauce and toasted sesame oil. Wow! They came out great! I wanted more of a "sweet" dish and it came out really yummy - and I think they tasted even better cooled.
Peace~
Silvia
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Bryanna
Owner/Moderator
1031 posts
Jun 19, 2005
2:39 PM
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My favorite way to cook turnips is to roast them with a little olive oil at high heat like you would roasted potatoes. They get so sweet!
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"To look like a goddess, eat like a peasant." Karen Andres
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Lil Lisa
27 posts
Jun 19, 2005
3:33 PM
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Hi there!
I actually was searching for similar ideas. I am part of a CSA and I have two bunches of turnips. I did a search of this site and saw in the recipe archives there is a Borscht recipe.
Here is the link
You can also eat them raw like radishes in salad and such.
Smiles,
Rochelle
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Dori
251 posts
Jun 19, 2005
8:05 PM
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Thanks all! So turnips can be be roasted too - I'm gonna try that, I saw all other veggies listed in the italian cookbook, just not turnip roots. I have alot of turnips (a whole package ofseeds worth). Then I will try the BORSCHT - I have tried the other version of borscht before, but not the ukranian one - thanks for the reminder and search Rochelle! Then I will finally try Silvias steamed turnips with carrots too - perhaps with a simple sauce. At the ned I will freeze away some to add to winter time veggie soups.
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"To cook is to create. And to create well...is an act of integrity, and faith." - author unknown
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Dori
252 posts
Jun 21, 2005
7:42 AM
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I thought I'd share a turnip dish I tried and really liked.
I put about 6 cups of 1/2" diced turnips into the crockpot with flavorings like Bryanna's cheesy flavored golden sauce. 1 Tsp lemon juice, 1/2 C plain soy yogurt or sour cream, 2 Tbsp Bryanna's chicken style seasoning (2 C broth worth), 1 Tbsp miso and 1/2 tsp sea salt, and 1/2 Cup water..... I also added 1/2 cups chopped green onions, and a package of vegan ham flavoring. At the end I added 2 cups diced ham seitan.
I did note that the turnips did not taste "turnipy" in this recipe, it was more like a cheesy flavored potato.
I was inspired by a "ham" and (potato style) turnip dish that I found on a southern cooking website. I am impressed - I can't call it perfect, but it was good and I enjoyed it for a first time recipe - might be worth a trip to the local farmer's market to get a few more turnips to try this dish again. I was thinking as I tried it that some broccoli would be a nice green addition to this recipe and possibly perfect it into a complete meal.
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"To cook is to create. And to create well...is an act of integrity, and faith." - author unknown
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Dori
253 posts
Jun 21, 2005
7:50 AM
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Oh - I forgot to say that I cooked this overnight on low in the crockpot. It was actually good for a wake up and eat breakfast. It was in the morning when I added to veggie ham diced up and heated it just before serving.
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"To cook is to create. And to create well...is an act of integrity, and faith." - author unknown
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Lil Lisa
28 posts
Jun 22, 2005
7:27 PM
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Hi there!
The other day when I was hunting for recipes to use turnips in I stumbled across this one. I meant to post it earlier. I found it on Beverly Lynn Bennett’s website . I used turnips instead of potatoes. I thought it came out great. The turnips made it spicy. I poured this puree over a bed of cooked mixed greens and am having it for lunch this week. I apologize Bryanna if you have a similar recipe. I hope I do not offend by posting this recipe.
Dori -- I like your idea also. I will try that if we get more turnips from our CSA
Happy Vegan Eating,
Rochelle
Cream of Roasted Red Pepper Soup with Basil-Spinach Puree
6 red peppers, destemmed, deseeded, and cut into quarters lengthwise (I used 1/3 frozen bag of sliced peppers)
2 cups potatoes, peeled, and diced (I used turnips instead)
2 cups red onion, diced
1 cup celery, diced
2 T. olive oil
1 T. garlic, minced
1 T. chili powder
1 T. paprika
1 t. salt
1/8 t. white pepper
1/4 cup unbleached flour
4 cups vegetable stock, divided
1/4 cup dry sherry
1 cup soy milk, rice milk, or other non-dairy milk of choice
1 recipe Basil-Spinach Puree (see recipe below), for garnishing soup
Place the red peppers, skin side up, on a cookie sheet. Using your fingers, coat the skins with a little of the olive oil. Place the peppers under the broiler and broil for several minutes or until the skin has charred and blackened. Remove the cookie sheet from the oven, place the peppers in a brown bag, and allow them to cool in the bag for 15 minutes. Remove the peppers from the bag, remove and discard the blackened skins, place the peppers on a plate, and set aside.
In a large pot, saute the potato, red onion, and celery in olive oil for 10 minutes or until lightly browned and soft. Add the garlic, chili powder, paprika, salt, and white pepper, and saute an additional 2 minutes. Sprinkle the flour over the top of the vegetables, stir well, and cook an additional 1 minute. Remove the pot from the heat.
Transfer the roasted red peppers and sauteed vegetables to a food processor. Add 1 cup vegetable stock and puree until smooth. Transfer the puree back to the large pot, add the remaining vegetable stock and sherry, and simmer over low heat until heated through. Stir in the soy milk, taste, and adjust the seasonings as needed. Garnish individual servings with a drizzle of the Basil-Spinach Puree for added color and flavor.
Serves 8-10
Basil-Spinach Puree
3 cups packed spinach leaves, triple washed, destemmed, and patted dry
1 1/2 cups packed basil leaves, washed well, and patted dry
3/4 cup packed parsley leaves, washed well, and patted dry
1/2 cup olive oil
3 T. water
1 1/2 T. nutritional yeast flakes
1 1/2 t. garlic, minced
In a blender or food processor, place all of the ingredients and puree until smooth. Add additional water, if necessary, to thin the puree so that it will drizzle off the end of a spoon. Use to add color and flavor to soups, grains, pasta, or vegetables.
Yield: 1 1/2 cups
Last Edited Lil Lisa on 22-Jun-2005 7:35 PM
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