Turnips (Brassica rapa)
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We got turnips the last two weeks in our CSA.  Christy doesn’t like them, so I looked up a recipe to take to church.  A friend recommended How to Cook Everything Vegetarian and it has really helped use some of the more random veggies.

So onto the recipe:

2 tablespoons butter or extra virgin olive oil

1 pound turnip (radish or rutabaga) cut into chunks

1/2 cup or more of vegetable stock (wine or water) I actually used free range organic chicken broth

salt & pepper

lemon juice (optional)

parsley for garnish

“feel free to jazz it up with thyme or curry powder, or other spice mix” I used curry powder.

1) Combine the butter,vegetable, and stock in a saucepan, sprinkle with salt and pepper, and bring to a boil. Cover and adjust heat so the mixture simmers; cook until the veggies are tender, 15 or 20 minutes, checking once or twice adding liquid as needed.

2) Uncover and raise the heat to boil off almost all the liquid, so that the vegetable becomes glazed in the combination of butter and pan juices; this will take 5 to 10 minutes. Taste and adjust the seasoning, add a little lemon juice if you like, garnish, and serve.

Fairly quick and easy.  Lots of root vegetables can be thrown in or substituted.  It got mixed reviews at church, but it seemed people who already knew they didn’t like turnips didn’t like it!  Christy said, “the curry tasted really good and then there was the turnip!”

Let me know what you think.  We haven’t been disappointed by the cookbook yet!

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