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TURNIPS - NAVETS ALSACIENS

Alsatian Gingered Mashed Turnips And Potatoes

Jewish Food: The World at Table by Matthew Goodman

Turnips grow quickly and well even in the poorest soil. and as such were long one of the critically important root vegetables of the Jewish peasantry in Eastern and Central Europe. When first peeled, turnips give off a spicy, almost horseradishy aroma, but as they cook they develop a complex sweet and spicy flavor and a silken texture. In this preparation, the turnips are sauteed with a bit of sugar to create a sweet glaze before they are boiled.

SERVES 6 AS A SIDE DISH

4 to 5 tablespoons butter or olive oil
1 onion, chopped
2 pounds turnips, peeled and cut into 1-inch chunks
6 tablespoons sugar
1 pound medium red-skin potatoes, peeled and quartered
1 teaspoon powdered ginger
Salt
Freshly ground black pepper
 

1. Heat 2 tablespoons of the butter or oil in a large saucepan or Dutch oven over medium heat. Add the onion and cook, stirring occasionally, until soft and translucent. Add the turnips and 2 tablespoons of the sugar and continue cooking, stirring occasionally, until the turnips are lightly browned, about 15 minutes.

2. Add the potatoes, ginger, salt and pepper, and the remaining 4 tablespoons sugar. Add water just to cover. Cover the pan and bring to a boil. Uncover and cook until the vegetables are fully tender, about 20 minutes. Drain.

3. Place the vegetables in a large bowl with the remaining butter or oil. With a potato masher, mash to the desired consistency. Taste and adjust for seasoning. Serve hot.