Turnip Hash
Turnips might be one of those vegetables that’s lurking in your garden and taunting you. “What in the heck can I do with that?” you wonder. “It seems so…earthy.”
Actually, turnips are more versatile than you think, especially if you have access to the entire plant: the greens are treated much like mustard and collard greens and are sautéed and served alongside Southern dishes, raw baby turnips can be sliced and tossed into salads, and more-mature turnips can be used the same way you’d use potatoes.
For this dish, I simply cut a turnip into chunks, boiled it for about 15 minutes until I could pierce through it wtih a fork, then mashed it. I ate it that day as a stand-in for mashed potatoes; the next day, I pan-fried the remainder to make a hash out of it. (The only thing I added was a handful of snipped chives.) Next time, I’m going to slice it into rounds and roast it to see how it would taste that way!
Turnips complement other root vegetables in soups and stews — carrots, parsnips, onions, and potatoes slow-simmered in broth make chunky, hearty winter fare, especially if you have a hunk of peasant-style bread to use as a spoon. Or bake them alone and top them off with a pat or two of butter.
Turns out that turnips are a vegetable to be reckoned with!
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