I Like Turnips

I’ve had to call in a few favors to get my hands on some local produce around here.  Like Eastham turnips, courtesy of my in-laws. 

Never had Eastham turnip?  Oh, you’re missing so much.  They’re sweeter than the average turnip, which some say owes to the salty air and the particular sandy Cape Cod soil in which they’re grown.  Turnip terroir, if you will.  Others say it’s because the turnip is actually a cross between a rutabaga and a white turnip.  Whatever the reason, it’s my favorite turnip, just edging out those little white Japanese salad turnips for the best spot in the crisper drawer of my heart.

This past Thanksgiving, I got tons of hits from people looking for Eastham turnip recipes.  Tons.  All I had up was an early post about how to boil and mash turnips with butter and nutmeg.  It truly is the best way to eat them, but I suspect people were looking for something a bit more interesting than that.  So next year, I’m cashing in with this recipe for roasted Eastham turnip with shallots and apples.  The idea is to brown things well in order to coax out the natural sweetness.  If all goes well, the shallots will end up soft and caramelized (except for the sought- after blackened bits), turnips will have turned pleasingly mellow, apples gnarled and twisty, all of it finished with a generous dusting of thyme. 

If you like turnips, you’ll like this dish.  And if you don’t like turnips, I’m willing to bet pocket change you’d like Eastham turnips.  And if you’re going to sit there and insist that you don’t like turnips, it doesn’t matter what kind, no way, no how, and you never will…well, I can’t help you.  You’re stubborn and you’ll never change. 

Roasted Eastham Turnip, Shallots, and Apples

Macomber is a good turnip, too, but I’m sure you could use whatever other crappy turnips you have lying around.  (Just kidding, Turnips.  I love you all.)

1 large white turnip, peeled and chopped into ¾-inch cubes
2-3 shallots, peeled, lobes separated, each lobe cut into 4 wedges
1 large tart apple (like Cortland, Granny Smith, or Macoun) (not McIntosh as they will saucify), peeled, sides cut off the core and sliced into ¼-inch half-moons
1-2 Tbsp. olive oil
1 tsp. chopped fresh thyme (or sage)
Salt and pepper to taste

Preheat oven to 375°F.

Dump all the ingredients onto a sheet pan and combine with your hands until everything is coated in oil.  Don’t forget the salt and pepper.  Roast 20-25 minutes, until vegetables start to take on some color.  Flip them with a spatula and roast 20-25 minutes more, until the shallots are on their way toward burning but not quite there, yet.  Serves 1, if you’re me.  Serves more like 4 if you’re a normal person.

Comments

[Mary]

I happen to love turnips despite never having tasted one of your Eastham turnips. I'm not sure how I'll get a chance to lay my hands on your fancy East Coast turnips...

[Sally]

I like turnips too. Just boiled and mashed with a ton of butter on them. I've never heard of Eastham turnips, but I'm sure they are the best in the world if you say so. ;)

[Sally]

And incidentally - I love the way your CAPTCHA works now. *Much* easier - thanks!

[pyewacket]

That's right - I'm stubborn, and I'm never gonna change.

Finding out that turnips aren't particularly nutritious (at least compared to other vegetables, I'm sure they are compared to the jelly beans I just ate) was a great moment for me. No longer did I have to choke down turnips because I felt I should. If only someone would come along and tell me beet greens aren't really good for you after all.

That said, did you know that the Macomber turnip has its own historic marker? Check it out: http://en.wikipedia.org/wiki/File:Westportturnip.jpg
(So does the Baldwin apple, which strikes me as a more palatable choice.)

[Melissa]

I've never had a turnip, but am perfectly willing to roast them and give them a shot!

[Dad]

"…well, I can’t help you. You’re stubborn and you’ll never change."

Ah...did you have anyone in particular in mind when you wrote this?

[Veg Year]

I'll have to try that! We have at least a dozen turnips still of whatever variety or CSA grows. They've got a bitter bite, not sweet like you describe. Mashing with butter and nutmeg, honestly, sounds much better for parsnips than rutabagas. But we have enough that I'll try that, too.

I have a photo of the Baldwin Apple monument on my blog: http://vegyear.wordpress.com/2008/10/28/week-22-october-21-27/

[adele]

Mmm, turnips. Turnip cake (lo ba gai) is one of my favorite dim sum dishes.

[Brian]

Last person I met who grew up with the salty air and particular sand of Cape Cod was most certainly not sweeter than average, but if you say that'll help a turnip, who am I to doubt?

[Heather]

This sounds delicious! I'd love to see this as a gratin, too, but that's just because I'm a whore for Bechamel.

[Tammy]

Heather: Ah, but we are soul sisters, for I put some into a gratin, too. See: http://www.foodonthefood.com/TurnipGratin.jpg
Although I usually save the gratins for the stinkier turnips, since the cream and cheese really help to tone things down.

Brian: I know it's counterintuitive. Usually native Cape Codders are grumpy, salt-of-the-earth types, but there are exceptions to every rule.

adele: Mmmm, turnip cake. Actually, I've never had turnip cake, but now I'm intrigued. I have, however, had turnip pie. Not kidding. This recipe to be exact: http://www.yankeemagazine.com/issues/2008-01/food/turnips
And it's really good (at least, with sweet turnips).

Veg Year: I also like stews with turnips in them. Nice apple monument, BTW!

Dad: How'd you guess? Although you did eat that gratin, so I guess we can't rule out change entirely!

Melissa: You never know with turnips. Let me know how you fare.

Pyewacket: Fascinating! Sounds like Macombers have some rutabaga genes, too (weird, because I don't love rutabagas). Anyway, maybe we can make an arrangement: my squash for your turnips and beet greens.

Sally: Everything I say is the God's honest truth. (Typepad must have improved the CAPTCHA--I had nothing to do with it!)

Mary: They are "fancy" and hard to come by, but maybe we can work something out for next year.

[Erin]

In past years I would have been hesitant to heed your turnip love song, but having recently been won over by parsnips (both roasted and in homemade turkey soup - delightful!), I think I need to give this recipe a try in the new year.

[Trudi Horan]

turnips - absolutely love them
cooked any which way
but roasted and I'm in heaven