ROASTED TURNIPS
Turnips, cut into 1 inch chunks, not necessary to peel
Olive oil
Salt and Pepper
Rosemary
Thyme and a bay leaf, if desired
Heat oven to 375 degrees. Lightly oil a shallow roasting pan or baking dish. Toss turnips with enough oil to coat them lightly, and then toss with seasonings. Transfer to the roasting pan and bake, uncovered, until tender when pierced with a knife and browned, 25 to 30 minutes.
ROASTED TURNIPS and SWEET POTATOES
Cut turnips and sweet potatoes into 1 inch cubes. Toss with oil, just enough to coat. Sprinkle with cinnamon and roast in 375 degree oven in shallow pan until tender and slightly browned.
GRILLED SAUSAGE WITH TURNIPS
3 or four Turnips
Bunch of greens, swiss chard, kale or turnip greens
¼ cup olive oil
chile pepper to taste
salt
2 cloves garlic
2-4 fresh sausages (I used Quail Cove’s Chicken Kielbasa, but any sausage is good)
Flavored vinegar, if desired
Heat a gas or charcoal grill for grilling the sausage.
Cut the turnips into 1 inch pieces. Peeling the turnips is not necessary.
Cook the greens in a large pot of boiling salted water for about 3-5 minutes until tender. Drain, cool under cold water, squeeze out the excess water and chop.
Heat the olive oil in a large skillet over medium heat. Add the turnips and chile pepper, season with salt and toss to coat with the oil. Cover and reduce the heat to moderately low. Cook until the turnips are lightly browned in spots on the cut sides and almost tender when pierced, about 5-10 minutes. Add the garlic and cook, uncovered, stirring, for 1 minute to release the fragrance of the garlic. Add the chopped greens and cook, stirring, until they are hot throughout and coated with oil. Taste and adjust the seasoning. Keep warm while you grill the sausage.
Grill the sausages directly over the coals or flame, turning them often.
Put the sausages on a platter and surround them with the turnips and greens. Serve immediately with vinegar on the side.
TURNIP FRITTERS
Makes around 20–30
2 turnips, peeled and cubed
1 medium onion, peeled and finely chopped
About 2 cups flour
1 egg
1 teaspoon cumin
1 tablespoon fresh mint, finely chopped
¾ cup feta cheese, crumbled
Oil for frying
Boil the turnip for 15–20 minutes, or until tender. Drain and set aside.
Meanwhile, fry the onion over medium heat until transparent and lightly golden.
Put cooked turnip, onion, flour, egg, cumin and mint in a food processor and blend until a thick batter is formed. Add more flour if necessary.
Transfer mixture to a bowl and add feta, stirring until just combined.
Heat about 1cm of oil in a pan and gently spoon blobs of batter into the oil. Allow to fry for a couple of minutes before turning.
Once fritters are golden brown, remove from pan, drain on paper towels and season well with salt.
