it feels like it has been forever since i’ve written anything. in my defense, husband and i have been running around busy with work, socializing and generally not being home long enough for me to actually cook let alone get some sort of sleep. so, finally, in time for sunday funday, here is an update.
today was the first time (that i can recall or know for fact) i have ever eaten a turnip. i bought them blindly at the grocery store, not knowing what to look for to determine a “good turnip” i picked through the pile with only what i could assume would be good. i also had no real idea what they even tasted like. i figured starchy because they are a root veggie, but i didn’t know sweet, bitter, tangy.
i had fun trying to pick out good turnips, but the real fun came as i was trying to figure out “what the hell do i do with a turnip?” i had found a recipe for roasting, i’ve seen recipes for mashing, found recipes for gratin but most were turnips and potatoes or turnips and something else. nothing with just turnips. finally, i decided on a soup that i modified from mark bittman’s how to cook everything. to go along with the soup, i decided on a grilled four pepper, goat cheese with apple sandwich.
turnip soup, modified from mark bittman’s how to cook everything4 large turnips, peeled and chopped half of a yellow onion, finely chopped 2 cloves garlic, mashed generous tablespoon of fresh chopped thyme (i used lemon thyme) + springs to garnish tbs unsalted butter 4 cups water 1/2 tsp salt melt butter in a large pot, add thyme and cook until fragrant. add onions and cook until softened. add turnips and cook until they begin to soften. add garlic, let cook additional 3min. add water and salt. bring to boil and reduce to simmer. let cook for about 15min (or until soup begins to thicken and turnips are soft). puree with submersion blender or blender. serve hot with thyme for garnish (garnish optional).
for the sandwiches, i lightly buttered slices of bread, smeared one side with peppered goat cheese, topped the cheese with the apples (i wanted soft apples, so i cooked thinly sliced apples in a little bit of olive oil and thyme until tender) sandwiched all the goat cheese apple goodness with another slice of lightly buttered bread and grilled, using my cast iron grill pan until toasted on both sides.
the meal came out wonderfully. the starchy, radish/potato like turnips with the tangy, salty sweetness of the sandwiches made my heart sing for sunday funday.mi, a name i call myself, faith