Turnip Time, Again

Our weekly CSA portions have started filling up the fridge with farm abundance again.  And once again we cast around looking for something, anything, to do with several (many) bunches of turnips.  These are the sweet, water-filled little Hakurai turnips that are lovely just eaten out of hand.  But how many raw turnips can one person eat?  Here are a few suggestions for using enjoying them in other ways.

Vegetable Stuffed Sole

  • 1 lb Dover sole fillets (7-11 filets, depending on size)
  • 3 turnips
  • 2 small carrots
  • 1/4 cup mayonnaise
  • 1 Tbs sriracha sauce (optional)
  • 1/2 tsp salt, 1/2 tsp ground black pepper
  • paprika for topping
  • sunflower or safflower oil for greasing

Grate turnips and carrots.  Mix vegetables with mayo, salt and pepper, sriracha.  Lightly grease a glass baking dish.  Put a spoonful of veggie mix in the middle of each fish fillet, wrap the fillet around filling.  Place the rolled fish, seam-side down, in the baking dish in rows.  Sprinkle with the paprika.  Bake at 350 for 20 – 30 minutes.  Serve warm.

Wild Rice, Aged Cheddar, and Turnip Salad

  • 2 cups cooked wild rice, cold
  • 1/2 cup grated aged white cheddar
  • 1/4 red onion, minced
  • 2 – 3 turnips, chopped fine
  • 2 Tbs extra virgin olive oil
  • 1 Tbs red wine or white vinegar
  • salt and pepper to taste

Toss all ingredients.  Taste, adjust salt and pepper.  Eat.

Apple, Fennel, and Turnip Slaw

  • 2 cups shredded turnip
  • 2 cups shredded Granny Smith apple
  • 1 cup finely sliced fennel bulb
  • 2 Tbs extra virgin olive oil
  • 1 Tbs apple cider vinegar
  • 1 tsp dijon mustard
  • 1 clove garlic, finely minced
  • salt and pepper to taste

Toss all ingredients.  Allow to sit for at least half an hour, season to taste.  Eat.

 

Love Words

As I was getting ready to start the Great Sauerruben Project I heard my lovely sleeping son say, in his sleep, “I think this is it, mama.  Can you hold this for me, mama?”  My heart just melted a little and I am energized to deal with turnips!

Sauerruben

I am so excited, I am about to make  my first, semi-experimental, batch of sauerruben.  It is basically sauerkraut made with turnips instead of, well, kraut (cabbage.)  I have my beautiful, clean, sweet hakurai turnips from the CSA waiting on the counter along with a bunch of gorgeous radishes, also from the CSA.  I have my pickling salt (which is reallly just very fine, very pure salt – nothing fancy) and cheesecloth ready.  Now a quick jaunt out to the garage to find my crock (in this case a large glass jar with a heavy lid.  I will wrap it in a towel when I put it in the cool, dark place so it stays darker.  If this experiment works then I may actually invest in a real crock.)  Grating commences in 15 minutes.  Eating of sauerruben in 2-4 weeks.  I will take pictures as the ruben ferments.  Oooooh, what fun!