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Posts Tagged turnips

Honey Mustard Spring Turnips

This recipe calls for tender spring turnips (not the hard purple and white storage turnips available in winter). A quick, high-temperature sauté yields buttery, silky turnips with the spicy-sweet balance of mustard and honey.

2 bunches of medium-size turnips, cut into matchsticks (about 6 cups’ worth)
2 tablespoons butter
Pinch of salt
2 teaspoons Dijon mustard
1 teaspoon honey
1 teaspoon rice vinegar
8 chive sprigs, minced
Salt to taste

Melt butter in a large skillet. Turn heat to medium-high and add chopped turnips. Add a pinch of salt and stir to coat with butter. Flatten so most of the turnips are in contact with the pan and leave undisturbed for 4 to 5 minutes, until bottoms are beginning to turn golden-brown.

Remove from heat. Stir in mustard, honey, vinegar and chives. Add salt to taste and serve warm.




Creamy Turnip Soup

2 teaspoons stick butter
3 1/2 cups chopped leek
3/4 cup chopped shallots (about 5 ounces)
4 cups diced peeled turnips (about 1 1/2 pounds)
2 cups water
3 (16-ounce) cans fat-free, less-sodium chicken broth
3/4 cup whole milk
1/4 teaspoon black pepper
Chopped fresh chives (optional)

Melt butter in a large Dutch oven over medium-high heat. Add leek and shallots; sauté 4 minutes. Add turnips; sauté 2 minutes. Stir in water and broth; bring to a boil. Reduce heat; simmer 30 minutes or until turnips are tender.

Place one-third of turnip mixture in a blender; process until smooth. Pour puréed mixture into a large bowl; repeat procedure with remaining turnip mixture. Return turnip purée to pan; stir in milk and pepper. Cook until thoroughly heated. Ladle into soup bowls; garnish with fresh chives, if desired.







Turnip Noodles with Roasted Butternut Squash, Toasted Pine Nuts and Goat Cheese

1.5 cups cubed butternut squash
1.5 tablespoons extra virgin olive oil
salt and pepper, to taste
2 tablespoons raw pine nuts
1 large garlic clove, minced
pinch of red pepper flakes
2 medium turnips, peeled, Blade C, noodles trimmed
1/3 cup crumbled goat cheese

Preheat the oven to 425 degrees. Place the butternut squash on a parchment paper lined baking tray, drizzle with ½ tablespoon of the olive oil and toss together. Season with salt and pepper and roast for 20 minutes or until easily pierced with a fork.

While butternut squash is roasting, place a small skillet over medium-high heat and add in the pine nuts. Let cook for 3-5 minutes, tossing the pan occasionally to avoid burning the nuts. Once golden brown, transfer to a small bowl or plate and set aside.

Place a large skillet over medium heat and add in the rest of the olive oil. Once oil heats, add in the garlic, red pepper flakes and cook for 30 seconds or until fragrant. Then, add in the turnip noodles, cover and cook for 5-7 minutes, uncovering to toss the noodles occasionally, until turnip noodles are al dente.

Once turnip noodles are cooked, remove from heat, add in the butternut squash and goat cheese and toss until goat cheese softens and melts into the noodles.

Portion the noodles into two bowls and top with toasted pine nuts.







Cider-Glazed Turnips & Apples with Sage & Bacon

1-1/2 lb. small purple-top or white turnips (about 9 small)
4 slices bacon, cut into 1/2-inch pieces
2 Tbs. unsalted butter
1 cup apple cider
2 tsp. granulated sugar
Kosher salt and freshly ground black pepper
1 large firm, sweet apple such as Pink Lady or Braeburn or the apples in your share
2 tsp. chopped fresh sage

Peel the turnips and cut them in half lengthwise. Cut each half into wedges 1 inch thick at the widest point.  Put the bacon pieces in a large skillet and set over medium heat. Cook, stirring occasionally, until crisp, about 8 minutes. Transfer to a plate lined with paper towels. Pour off the bacon fat from the pan and set the pan back on the burner. Add the butter and, when it’s melted, add the turnips, apple cider, sugar, and 1-1/2 tsp. salt. Bring to a boil over high heat. Cover the pan with the lid slightly askew, reduce the heat to medium high, and cook at a steady boil, shaking the pan occasionally, until the turnips are just tender but not soft (a paring knife should enter a turnip with just a little resistance), 8  to 10 minutes. Meanwhile, peel and core the apple and cut it into 1/2-inch slices.

Uncover the pan, add the sliced apples and sage, and continue to boil, stirring occasionally, until the liquid has reduced to a sticky glaze, 2 to 3 minutes. The turnips should be soft and the apples should be crisp-tender. (If not, add a few tablespoons of water and continue to cook for another 1 to2 minutes) Toss in the cooked bacon and season to taste with black pepper and more salt if necessary.


Butter Braised Turnips

2 Tbsp. butter
1 Tbsp. olive oil
1 pound baby turnips, more or less, with the greens trimmed off (if the turnips    are a little larger, cut them into quarters)
Sea salt and freshly ground black pepper to taste
1/4 cup white wine or broth
1 Tbsp. balsamic vinegar or other vinegar
1 tsp. sugar
Minced fresh parsley leaves for garnish

Combine the butter and oil in a medium to large skillet that can later be covered; turn the heat to medium. When the butter melts, add the turnips and cook, stirring, until they are coated with butter, just a minute or two longer. Season with salt and pepper.

Add the remaining ingredients, except the garnish, stir, and cover. Turn the heat to low and cook until the turnips are barely tender, about 5 minutes.. Uncover and raise the heat to medium-high. Cook, stirring, until the turnips are glazed and the liquid is syrupy, another few minutes. Taste and adjust seasoning, garnish, and serve.


From: The Garden of Eating

Corn and Kohlrabi Salad


8 ears sweet corn, boiled for 4 minutes, cooled, and cut from the cob
1 medium kohlrabi, trimmed and cut into a 1/4-inch dice
2 small turnips, trimmed and cut into a 1/4-inch dice
1/4 cup mixture of finely chopped scallions
1-2 cloves of finely minced garlic
A handful flat parsley, chopped
1/2 cup orange juice
1/2 teaspoon cumin
Salt and pepper to taste
Dash of red pepper flakes (optional)


Toss together all ingredients in a large bowl. If you have high-quality extra virgin olive oil on hand, drizzle a bit over the top and serve.

Serves 6-8

Adapted from the Good Bowl

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