Turnips and Radishes!

By Sherri, September 24, 2008

'Tis the season for BRASSICAS!

You are going to hear a lot about them in the coming months as it is a big family of vegetables that thrive in our cooler months. TURNIPS and RADISHES are the first of these and another sign of the seasonal changes.

"Cruciferous vegetables" is another name for this group of superfoods named after their 4 petaled flowers that are aligned in the shape of a cross. Look up either name in nutritional or medical websites and you are sure to find them highly recommended. Besides being a great source of vitamins, such as Vit C, K, A, iron and calcium, they are also loaded with phytochemicals that may help to lower your risk of getting cancer. "A review of research published in the October 1996 issue of the Journal of the American Dietetic Association showed that 70% or more of the studies found a link between cruciferous vegetables and protection against cancer." Good thing you'll be getting lots of these foods in your boxes!

There isn't much to report on the history of the turnip or radish as few records of them can be found before being "well-established crop(s) in Hellenistic and Roman times." It is assumed that "wild forms of the hot turnip and its relatives the mustards and radish", found over west Asia and Europe were probably domesticated earlier than that.

This week turnip greens will be offered and soon the roots will arrive. Most of the recipes I could come up for the greens are Southern Style usually cooked with bacon grease and/or salt pork. You can always replace turnip greens for other greens, especially collards, mustard or kale. The following recipes also include some for the root, so hold onto this for the days to come.

Radishes are most frequently eaten raw, but included are a few recipes.

Turnip Jack-o'-Lanterns

Although we highly recommend eating these you might be able to entice kids with some food fun. Instead of pumpkins try some turnips for your jack-o-lanterns.

Cut off the turnips' tops with a kitchen knife (then cook them up!), then hollow them out with a melon baller.
Draw a face with a wax pencil; carve it with a utility knife. Use a linoleum-cutting (lino) tool to cut small holes, such as nostrils, and to make a small hole on both sides of turnip. Cut a piece of twine to desired length, slip an end through each hole, and knot; trim ends. Tuck a tea candle inside to illuminate.

Southern-Style Turnip Greens

4 to 4 1/2 pounds turnip greens
1 pound salt pork, rinsed and diced
1 1/2 cups water
1 cup finely chopped onion
1/2 teaspoon pepper
1 teaspoon sugar, optional
a dash of crushed red pepper, optional

Cut off and discard tough stems and discolored leaves from greens. Wash greens thoroughly and drain well. Cook salt pork in a large pot or Dutch oven over medium heat until crisp and brown. Add the turnip greens, water, onion, sugar, pepper, and crushed red pepper; bring to a boil. Reduce heat, cover, and simmer 40 to 45 minutes or until greens are tender. Taste and adjust seasonings.

Serve with vinegar or pepper sauce and cornbread.

Spicy Okra and Turnip Greens Recipe

1 lb turnip greens, stems removed and cut into 1/4 inch slices
12 okra, end removed and cut into halves
1 medium onion, chopped
1/4 cup pine nuts
3 jalapeno peppers, seeded and finely chopped (red is preferred)
1/4 cup water
1/4 teaspoon salt

Stir in turnip greens, okra and remaining ingredients. Heat to boiling; reduce heat. Cover and simmer until turnip greens are tender, 18 to 20 minutes.

Cook and stir onion and pine nuts in oil in Dutch oven over medium heat until onion is tender, about 3 minutes.

Gary's Savory Turnip Greens Recipe

1 chopped turnip greens
1 tablespoon butter
1 beef bouillon cube
1 tablespoon vinegar
1/8 teaspoon nutmeg
1/4 teaspoon summer savory
1/4 teaspoon pepper
1/4 teaspoon sugar
2 teaspoons flour (optional)

Combine all ingredients and simmer 10-15 minute. The liquid may be thickened slightly with flour, if desired. If possible, prepare this dish ahead of time. Allow flavors to blend. Reheat at serving time.

Chile-Vinegar Turnip Greens Recipe

1 1/2 teaspoons olive oil
2 cloves garlic, minced
1 (1 lb) bag turnip greens, chopped
1 cup chicken broth
1/4 cup rice vinegar
2 teaspoons chili paste with garlic
1/2 teaspoon fresh ground black pepper

Heat oil in stockpot over medium-high heat. Add garlic and saute 30 seconds or until lightly browned. Add greens and saute 5 minutes, or until wilted. Add remaining ingredients. Bring to a boil, cover, reduce heat, and cook 45 min

Mess o' Greens

2 tablespoons olive oil
5 medium leeks, white and light-green parts only, cut into 1/4-inch rounds
2 cloves garlic, peeled
1 teaspoon crushed red-pepper flakes
1 smoked turkey wing (4 to 6 ounces), cut into 3-inch pieces
3 pounds greens, such as collard, mustard, turnip, and kale, washed thoroughly, trimmed, and torn into pieces
1/4 cup dry white wine
3/4 teaspoon salt
1/4 teaspoon freshly ground black pepper

Heat olive oil in a large stockpot or casserole over medium-high heat until hot, 2 to 3 minutes. Add leeks and garlic; stir to coat. Cook, stirring, until leeks are softened but not brown, about 3 minutes. Add red-pepper flakes, smoked turkey wing, and greens; if necessary add greens in several batches.

Add wine; cover. Steam greens, turning occasionally, 8 to 10 minutes. Uncover, add salt and pepper, and cook, tossing occasionally, 3 minutes more. Discard turkey and garlic, and serve.

Crispy Turnip 'Fries'

3 pounds turnips
1 tablespoon vegetable oil
1/3 cup grated Parmesan cheese
1 teaspoon garlic salt
1 teaspoon paprika
1 teaspoon onion powder

Directions

Preheat oven to 425 degrees F (220 degrees C). Line a baking sheet with a piece of aluminum foil and lightly grease.
Peel the turnips, and cut into French fry-sized sticks, about 1/3 by 4 inches. Place into a large bowl, and toss with the vegetable oil to coat. Place the Parmesan cheese, garlic salt, paprika, onion powder in a resealable plastic bag, and shake to mix. Place the oiled turnips into the bag, and shake until evenly coated with the spices. Spread out onto the prepared baking sheet.
Bake in preheated oven until the outside is crispy, and the inside is tender, about 20 minutes. Serve immediately.

Kashmiri-Style Kidney Beans with Turnips

"This flavorful recipe is a winter staple in Kashmir."

2 turnips, peeled and cubed
1 cup water
1/2 teaspoon salt
1 (14.5 ounce) can kidney beans, drained
3 tablespoons vegetable oil
1/2 teaspoon whole cumin seeds
1/2 teaspoon whole fennel seeds
1 cup finely chopped red onion
1/2 teaspoon minced fresh ginger root
1/2 teaspoon minced garlic
1 cup chopped tomatoes
1/2 teaspoon salt
1 teaspoon paprika
1/2 teaspoon turmeric powder
1/2 teaspoon ground ginger
2 tablespoons water
1/2 teaspoon Kashmiri garam masala

Directions

Place turnips into a saucepan with the water and 1/2 teaspoon salt. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until the turnip is soft, about 5 minutes. Once tender, stir in the kidney beans, and cook 5 minutes more.
Meanwhile, heat the vegetable oil in a skillet over medium-high heat. Stir in the cumin and fennel, and cook until the spices toast and become fragrant, about 1 minute. Stir in the onion, and cook until it turns golden brown, about 5 minutes. Stir in the minced ginger and garlic, cook and stir for 30 seconds, then add the tomatoes and salt, and continue cooking until the mixture turns pasty. Finally, stir in the paprika, turmeric, ground ginger, and 2 tablespoons water; cook 2 minutes more.
Add the tomato mixture to the turnips, and simmer 10 minutes. Season with garam masala before serving.

Turnips and Apples

2 pounds fresh turnips
1 fresh apple
2 or 3 tablespoons butter
1 tablespoon sugar
Salt and pepper to taste

First peel the turnips with a vegetable peeler. Peel the apple too if you like, but it isn't necessary, unless the skin is really ugly. Chop or slice the turnips and the apple into the chunks the right size for eating. Fill a big pot half full of water. Add the turnips, apple, the butter, sugar and salt and pepper as you like. Cover the pot and simmer on the back of the stove for about 20 minutes, or until the turnip chunks are tender to your preference. Serve hot.

Turnip Puff Recipe

This dish can be done ahead of time and any leftovers can be frozen. Try this instead of the usual carrots and turnip for a holiday vegetable.

6 cups cubed turnips
2 tablespoons butter
2 eggs, beaten
3 tablespoons flour
1 tablespoon brown sugar, packed
1 teaspoon baking powder
salt and pepper
1 pinch nutmeg
1/2 cup fine breadcrumb
2 tablespoons butter, melted

Cook turnip until tender, drain and mash (by hand). Add butter and eggs and beat well. (This can be done the a day ahead). Combine flour, sugar, baking powder, seasoning and nutmeg. Stir into turnip mixture. Pour into a buttered casserole dish. Mix breadcrumbs and butter and sprinkle on top.

Bake at 375 for 25 minutes or until light brown on top.

White Turnip Soup

This recipe is adapted from the classic French frenseuse, a turnip and potato soup enriched with egg yolks and heavy cream. Select turnips with firm, unblemished flesh. The addition of a few shavings of fresh black truffle (yes, this is from Martha Stewart), and crouton makes this an unforgettable course.

6 tbsp unsalted butter
2 leeks, white part only, chopped
1 lb Idaho potatoes, peeled and diced
1 1/2 lb turnips, peeled & diced
2 tbsp all-purpose flour
3 qt Chicken Stock
Salt and freshly ground black pepper
1/2 cup heavy cream
4 large egg yolks
Croutons, for garnish (optional)
1 black truffle, shaved, for garnish (optional)

Melt 4 tablespoons butter in a large pot over medium heat. Add leeks, and cook until soft, about 5 minutes. Add potatoes and turnips, stirring to combine. Cover, and cook for about 10 minutes. Sprinkle flour over vegetables, stir to cover evenly, and cook for 1 minute. Add stock, season with salt and pepper to taste, and simmer until vegetables are tender, about 20 to 30 minutes.

With a slotted spoon, remove vegetables from pot, and place them in a food mill. Puree vegetables, and return them to pot. In a small mixing bowl, whisk together heavy cream and yolks. Temper egg mixture by adding 2 cups of soup to the bowl, stir to combine. Add egg-soup mixture to soup pot, and stir to combine. Bring to a simmer, and serve garnished with croutons and truffle shavings.

Radish and Cucumber Salad with Yogurt Dressing

1 cup plain yogurt
1 cup finely diced radishes
1 cup finely diced cucumber
1 small garlic clove, minced and mashed to a paste with 1/2 tsp salt
2 tablespoons minced fresh mint or parsley leaves
soft-leafed lettuce or pita bread for serving

In a cheesecloth-lined sieve set over a bowl let the yogurt drain for 2 hours. In a bowl stir together the drained yogurt, the radishes, the cucumber, the garlic paste, the mint or parsley, and salt and pepper to taste. Divide the salad among individual salad plates lined with the lettuce or serve it as a sandwich filling for the pita bread.

Spicy Lentil and Radish Sauce (Sambaar)

Idlee sambaar is one of the great classic dishes of Indian vegetarian cooking. The dish consists of split peas in a spicy vegetable sauce that is a slightly milder version of the lentil and vegetable stew called sambaar. Radish and onion are the primary vegetables used to make this sauce, because their distinct fragrance provides a marvelous contrast to steamed rice and bean dumplings. Idlee sambaar traditionally are served in a generous amount of sauce in individual soup plates. Other spicy accompaniments, such as coconut chutney, Red Gun Powder (see tips, below), and hot-spicy pickles are also traditional. In India idlee sambaar are always served at tiffin or brunch.

1 1/2 cups yellow split peas
1/4 teaspoon turmeric
4 1/2 cups water
1 tablespoon sambaar powder
1 tablespoon ground coriander
1/2 teaspoon minced garlic
2 medium-size onions, cut into 1/8-inch-thick slices
2 cups thinly sliced icicle or daikon radish
2 medium-size tomatoes (fresh or canned), pureed with skin or finely chopped
1 tablespoon dry fenugreek leaves, powdered, or 1/3 tsp ground fenugreek seeds
1 1/2 tsp coarse salt, or to taste2 tbsp light sesame oil or light vegetable oil
4 dry red chili pods
1 teaspoon mustard powder
1 tablespoon lemon juice or more, to taste

Directions

Pick through, clean, and wash the split peas. Put in a large saucepan. Add the turmeric and water and bring to a boil. Lower the heat and cook, partially covered, for 40 minutes at a low boil. Stir occasionally to make sure the peas don't burn; when the peas are very soft, turn off the heat. Beat with a whisk for a minute to puree the peas. In a separate bowl, measure the puree and add enough water to make 6 cups of brothy puree. Return the puree to the pan.
Measure out the spices and place them right next to the stove in separate piles. Turn on the burner and bring the puree to a boil. Add the sambaar powder, the coriander, and the garlic and continue to boil the puree, partially covered, over medium heat for 8 to 10 minutes. Add the onions, radishes, tomatoes, fenugreek leaves (if you are using ground fenugreek seeds, do not add them now), and salt, and continue cooking at a low boil for an additional 10 min. Turn off the heat.
Heat the oil in small frying pan over medium heat. When it is hot, add the chili pods & fry until they turn dark (about 15-20 sec). Lift the pan off the heat, add the mustard powder and fenugreek powder if you are using it, and immediately pour the contents of the pan over the sambaar (the split pea mixture). Stir to mix. Cover and let the dish rest a few minutes so all the flavors will have time to blend. To serve, bring the sambaar to a vigorous boil, stir in the lemon juice, and pour it into a soup tureen or serve individually in katoori (small bowls).

Radish and Chive Salad

1/2 cup finely shredded radishes (about 8)
1/4 cup finely chopped fresh chives
3/4 teaspoon oriental sesame oil

Toss all ingredients in medium bowl. Season with salt and pepper.

Radish Dip Recipe

Radishes aren't just for salads. Their peppery bite makes them ideal partner for creamy dips, like this one. Serve this radish dip recipe with crackers, chips or fresh raw vegetables.

5-6 radishes, washed and trimmed
3 oz. cream cheese (low fat is okay)
3 cloves garlic2 Tbsp. apple juice
kosher salt and freshly-ground black pepper, to taste

Place radishes in the work bowl of a food processor fitted with a metal blade. Add remaining ingredients.

Puree until smooth. Taste and adjust seasonings.

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