mashed turnips with pears

i know that the picture really is not doing this dish any favors but don't let that deter you! this is a really tasty alternative to mashed potatoes. the addition of the pear balances out some of the bitterness of the turnips and results in a delightfully light side for your dinner. we had some left over for lunch and kris gave me the great idea to make them into patties and fry them up as little turnip pancakes, which is exactly what i did. i maybe even liked them better this way. all i did was add a spoonful of flour and dollop them into a lightly greased pan to brown for a few minutes on each side. they were a little delicate but yummy nonetheless on top of a bed of baby spinach. you could just skip the whole eat-as-mash step and go right to the pancakes. your call. but do make this you won't be sorry.

mashed turnips with pears
(from vegan italiano)
ingredients:
1 1/2 pounds small turnips*, peeled and quartered
4 large cloves garlic, peeled
1 ripe pear peeled, cored, and chopped (you can substitute an apple if you want)
1 1/2 tablespoons olive oil
1/2 teaspoon coarse salt
black pepper to taste

place the turnips and garlic cloves in a steamer, cover and steam over medium heat until the turnips are fork tender, about 15 minutes.

drain and transfer the turnips and garlic to a food processor or blender. add the pear, oil, salt and pepper; process until smooth but still slightly chunky. serve or proceed to make pancakes.

*i couldn't find small turnips so i used two big ones (equaling 1 1/2 pounds) no biggie. just cut them into small pieces.

-d

turnips with miso

i'm always looking for new vegetable side dish ideas and i never ever think of turnips so this one was especially exciting. i loved the earthiness of the turnip paired with the smooth mellow miso butter and just a hint of bitterness from the greens. the original recipe calls for japanese turnips with the greens still attached. well i struck out twice on that one as i could not find japanese turnips or any turnips at all with greens attached. to make do i just picked out the smallest purple topped turnips i could find and bought a separate bunch of turnip greens. i also subbed margarine for butter. this is a delicious, quick and easy side dish that i will definitely make again!

turnips with miso
(gourmet, september 2009)
ingredients:
3 tablespoons white miso
3 tablespoons margarine, softened, divided
3 pounds small (1 1/2-to 2-inch) turnips with greens (or 1 bunch turnip greens)
1 1/3 cups water
2 tablespoons mirin

stir together miso and 2 tablespoon margarine.

coarsely chop turnip leaves. halve turnips (leave whole if tiny) and put in a heavy skillet along with water, mirin, remaining tablespoon margarine, and 1/8 teaspoon salt. bring to a boil over medium-high heat, then boil, covered, 10 minutes.

add greens by handfuls, turning and stirring with tongs and adding more as volume in skillet reduces. cover and cook 1 minute. uncover and continue boiling, stirring occasionally, until turnips are tender and liquid is reduced to a glaze, about 5 minutes. stir in miso butter and cook 1 minute.

-d