Turnips with White Miso Butter From Vegetable Literacy by Deborah Madison
1 pound baby white turnips 2 tablespoons butter, at room temperature 2 tablespoons mirin 3 tablespoons white miso 1 tablespoon black sesame seeds, toasted in a dry skillet until fragrant 3 green onions, white parts plus an inch of the greens Sea salt
Trim the turnips and peel neatly with a pairing knife. Section them into quarters or sixths. Melt a tablespoon of the butter in a skillet over medium heat, add the mirin, then the turnips and cook, allowing them to color, for several minutes.
While the turnips are cooking, stir together the miso and the remaining butter. When the turnips are tender, add this mixture and allow it to bubble up, coat the turnips, and just heat through. Transfer to a serving dish, finish with the sesame seeds and green onions, and serve. The dish probably won’t need salt, taste to be sure.
Turnip Chips From Super Natural Everyday by Heidi Swanson
“These are the least perfect chips you’ll ever make. They never quite crisp up entirely, have a tendency to go from barely baked to burned in a blink, and they shrink in size, leaving you with half the chips you thought you’d get out of the batch. But their roasted buttery sweetness make them too good not to include here. Spritzed with lime and sprinkled with a bit of smoked paprika, they’re even better.”
4 medium turnips, well scrubbed 3 tablespoons olive oil or clarified butter ¼ teaspoon fine-grain sea salt A couple pinches of smoked paprika Squeeze of lime Preheat the oven to 425 degrees with two racks set in the middle of the oven. Using a mandolin or by hand, slice the turnips into uniform slices, none any thicker than two credit cards stacked on top of one another. If you are slicing by hand, cut the turnip in half and rest each half cut side down so they don’t roll around; this makes for easier slicing. Toss the slices in a large bowl with the olive oil and salt and arrange in a single layer on two baking sheets. Bake for 12 minutes, check, and then continue to bake until the chips are deeply golden. It usually takes somewhere between 5 and 15 minutes more, depending on the thickness of the slices. Remove from the oven, sprinkle with a light dusting of paprika and a small spritz of lime juice, and toss gently. The chips crisp up a bit as they cool, but I like them best warm.
Glazed Turnips with Brown Butter and Sherry Vinegar From Root to Leaf by Steven Satterfield
1 bunch white turnips 2 tablespoons butter 2 tablespoons sherry vinegar, plus more if needed ½ teaspoon kosher salt, or more to taste
Trim off the tops from the turnips and reserve for another use. Wash and trim the turnips roots. Slice them in half if small, or quarter them if large, and set aside.
In a wide skillet over medium-low heat, cook the butter until foamy. When the foam subsides, watch closely as the bits of milk solids on the bottom of the pan begin to brown. When lightly browned, immediately remove the skillet from the heat and set it on a cool surface to stop the cooking. Add 2 tbsp. vinegar to the browned butter and return the skillet to the stove over medium-high heat. When the mixture begins to sizzle, add the turnips and season with salt. Keep the turnips moving either with tongs or by shaking the pan so that they cook evenly on all sides. When they begin to brown and the sauce is reduced to a glaze, taste for seasoning and adjust as needed. If the butter separates, just add a splash of vinegar, and it should come back together.
Oven Roasted Carrots and Turnips From Chez Panisse Vegetables 4 medium carrots 6 medium turnips ¼ cup olive oil Salt and pepper
Preheat the oven to 400 degrees. Prepare the carrots and turnips so they are about the same size and shape. First peel and trim the carrots. If you have medium carrots, cut them in 1/8-inch slices on the diagonal. Cut the turnips lengthwise in halves or quarters, leaving about ¼ inch of their tops attached. In a large bowl, toss the carrots and turnips together with the olive oil, and season generously with salt and pepper. Spread the vegetables evenly in a baking pan in a single layer, and roast, uncovered, stirring and tossing occasionally, until the vegetables are cooked through, for 20 to 45 minutes. Serve as a side dish with roasted meats or chicken, or on top of creamy polenta for a hearty vegetarian meal, sprinkled with fresh chopped herbs. Serves 4 to 6