Recipes for Turnips

Roasted Turnips with Parmesan

1-2 lbs. turnips, peeled and cut into 1/2 inch wedges
1/8 tsp. cayenne pepper
1/4 tsp. ground nutmeg
2 Tbsp. extra-virgin olive oil
Coarse salt and ground pepper
1/4 cup grated Parmesan (1/2 ounce)

1. Preheat oven to 475 degrees. On a rimmed baking sheet, combine turnips, cayenne, nutmeg and oil. Season with salt and pepper and toss well to coat. Sprinkle with Parmesan and toss gently to combine. Arrange turnips in a single layer and roast until golden on both sides, 25-30 minutes, flipping halfway through.


Creamy Turnip Soup

4-5 turnips plus 1 1/2 cup thinly sliced turnip greens or spinach, divided
2 Tbsp. extra-virgin olive oil, divided
1 Tbsp. butter
1 medium onion, sliced
1/2 tsp. dried rosemary
1/2 tsp. salt plus a pinch, divided
1/4 tsp. freshly ground white pepper plus a pinch, divided
4 cups reduced sodium chicken broth
1/4 cup shredded carrot
2 Tbsp. thinly sliced scallion greens
2 tsp. white-wine vinegar

Peel and slice turnips. Heat 1 tablespoon oil and butter in a large saucepan over medium heat. Add onion and cook, stirring, until beginning to brown, about 5 minutes. Add the turnips, rosemary, 1/2 tsp. salt and 1/4 tsp white pepper; stir to combine. Cover and cook, stirring once or twice, for 10 minutes. Add broth, increase heat to high and bring to a boil. Reduce heat to maintain a simmer, cover and cook until the turnips are tender, 10-12 minutes more. Meanwhile, toss the turnip greens in a medium bowl with carrot, scallion greens, vinegar, the remaining 1 tablespoon oil and pinch of salt and pepper. Puree the soup in the pan using an immersion blender or transfer to a regular blender and blend until smooth.