(since 1999)


RECIPE SECTION - Over 10,000 Recipes

 You are here > Home > Recipes

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


FREE Magazines and
other Publications

An extensive selection of free food, beverage & agricultural magazines, e-books, etc.



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.



Please feel free to link to any pages of from your website.
For permission to use any of this content please E-mail:
All contents are copyright © 1990 - 2024
James T. Ehler and unless otherwise noted.   All rights reserved.
You may copy and use portions of this website for non-commercial, personal use only.
Any other use of these materials without prior written authorization is not very nice and violates the copyright.
Please take the time to request permission.

  Home   |   About & Contact Us   |   Bibliography   |   Kitchen Tips   |   Other Links  




Popular Pages