Turnips and Turnip Salad
by Victoria Challancin
In northern Europe turnips are often enjoyed in stews. In Turkey, a popular juice made of turnips and fermented carrots is believed to be a hangover cure. And my own father always grew turnips in our garden in Florida as a part of our beloved stable of Southern "greens" to be enjoyed for the leaves as well as the roots.
Thrilled to find turnips, both the leaves and the roots, at a local organic farm here in San Miguel de Allende, I often just slice them on a mandoline, boil them lightly in water, and serve them with a bit of butter, salt, and pepper. Simple and utterly delicious. I also like to use them raw, along with kohlrabi, in a variety of salads. The following recipe was one I found in Farmer John's Cookbook: The Real Dirt on Vegetables, a terrific cookbook written by John Peterson, who is an old friend of my husband.
(Recipe from Farmer John’s Cookbook: The Real Dirt on Vegetables)
Makes about 2 cups.
Note: Chopped nuts or sunflower seeds would make a nice addition.
1 cup peeled and grated raw young turnips (about 2 medium turnips)
1 cup peeled and grated Granny Smith apples
1/3 cup raisins or dried cranberries (optional)
1/2 cup finely chopped fresh parsley
3 tablespoons fresh lemon juice
1 tablespoon vegetable oil
Salt and freshly ground black pepper to taste
Toss the turnips, apples, parsley, lemon juice, and vegetable oil in a large bowl. Season with salt and pepper to taste. Cover and refrigerate for 1 hour before serving.