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Vegetable Recipes• Pumpkin to Yucca • >  Turnips, Creamy Baby



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The Earthbound Cook
by Myra Goodman

If you're unsure whether or not you like turnips, just give this recipe a try, because I suspect you'll give them a thumbs-up afterward. Golf-ball-size baby turnips are the best choice, but if they're not available, look for ones that are less than 2 inches in diameter. (As a general rule, as turnips age, their flavor becomes stronger and their texture more woody. Mature turnips can be bitter and are not recommended for this recipe.) A long, slow simmer in cream tames the peppery bite of turnips into a mellow sweetness. Truffle salt and a drizzle of truffle oil intensify the earthy flavors of the dish, but even without this flourish, the humble turnip has never tasted better!
Serves 4


• 1½ pounds baby turnips, peeled and cut into 1/4 inch dice (about 4 cups)
• 1/4 cup heavy (whipping) cream
• Truffle salt (see below) or sea salt
• Freshly ground black pepper
• Truffle oil


1. Place the turnips in a medium-size saucepan and add the cream. Place the pan over low heat, cover, and simmer until the turnips are very soft and the cream has been absorbed, about 40 minutes.

2. Mash the turnips with a potato masher or an immersion blender until smooth.

3. Season with truffle salt and black pepper to taste. Serve hot, with a drizzle of truffle oil if using.

Truffle Salt: For those of us who love the aroma and taste of truffles but can't afford the price tag, truffle salt is a wonderful compromise and a great item to have in the pantry. Sea salt combined with ground black or white truffles makes a fragrant, flavorful condiment that is widely available in specialty food stores or online. I like it as a seasoning for roasted vegetables such as asparagus and cauliflower, sprinkled on popcorn, or tossed with pasta.


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