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March 17, 2011

Living in the CSA: What to do with turnips?

Got the newest produce box from the CSA: some familiar favorites (butternut squash, oranges, eggs, apples) and a couple of new challenges: turnips and chard. But that's why we decided to do this in the first place.

A friend facing the same turnip challenge, albeit on the West Coast, found this link for turnip recipes, but if anyone has any favorites or suggestions, I'm all ears. For the chard, I'm thinking about this chard with pine nuts and golden raisins recipe.

Posted by Sarah Kickler Kelber at 3:24 PM | | Comments (14)
Categories: CSA, Living in the CSA, Recipes


We always had turnips growing up from my grandparent's garden. They are so sweet and tender, you don't really need to do much to them. Just a saute or steam and they stand just fine on their own. Some good ideas in the link though, thanks for sharing.

I like grilling the turnips. Marinade them in whatever vinegrette-type thing you have sitting around. The high heat will bring out the sweetness.

For the butternut squash, I'm a big fan of this lasagna:

I like grilling the turnips. Marinade them in whatever vinaigrette-type thing you have sitting around. The high heat will bring out the sweetness.

For the butternut squash, I'm a big fan of this lasagna:

I know nothing about turnips and chard, but this is one of my favorite recipes using Butternut Squash:

Here's an exhaustive list of recipes for greens, including swiss chard.

SKK, we love Bright Lights chard. I often do a saute in a little olive oil, cooking the chopped stems along with some garlic (or maybe shallots, if I'm feeling more subtle), then adding the coarsely chopped leaves at the last minute. Another favorite is a quick naan pizza. You top the naan with the cooked chard, top with whatever leftovers you might have (we like to add some prosciutto), add some goat cheese and shredded mozzarella. It goes into a very hot oven (at least 400 degrees) and 7 or 8 minutes later you have dinner. I use a pizza stone, but that's optional.

Turnips are great diced and sauted. Add onions and carrots, maybe some mushrooms (add them later), and whatever herbs you have handy.

Or you could use the turnips as the base for a root vegetable soup (although I tend to associate that with winter and it feels more and more like Spring).

Ive had turnips at woodberry that were plain with a dipping sauce. If they're a bit pungent, I'd roast them really hot and fast and they make a nice side dish, and decent comparable alternative or good mixing veggie.

Mash turnips like potatoes. I think Mark Bittman suggests in How to Cook Everything including a potato for every three turnips would improve the texture and overall taste. There seem to be a few recipes online that include horseradish in mashed turnips, too.

I like them mashed too. I roasted-baked some once and they were awful, really really strong.

I make "caturnip". I dice equal amounts of turnip and carrot, boil and season with salt and butter. My kids love it.

When I saw just the beginning of your post, I was imagining some sort of catnip/turnip combination. Carrots sound a bit better.
I still like my turnips like my mother made - mashed with butter and a bunch of salt and pepper.

I was afraid Ann was garnishing fricassee of kitty with turnips!

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About this blog

You are reading the archives. For updated blog posts about the Maryland food scene, see Richard Gorelick's new Baltimore Diner blog.
Richard Gorelick was appointed The Baltimore Sun's restaurant critic in September 2010. Before joining the paper staff fulltime, he contributed freelance criticism and features articles about food to area and regional publications. Along the way, he dispatched for short-distance trucking companies, shilled for cultural non-profits, and assisted in cognitive neurology research – never the subject, always the control.

He takes restaurants seriously but not himself, and his favorite restaurant is the one you love, too.

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