It’s official. I am NOT a fan of turnips.


It pains me to say it. I’ve tried to like them. I’ve fried them. I’ve mashed them. I’ve made them au gratin. I’ve covered–no smothered–them in cheese. And, I just can’t do it.

I’m really not a hater. In general, but especially when it comes to food. It’s true. I’ve always been a hearty eater, willing to try just about anything. My parents never had to hide the broccoli in my macaroni and cheese or make me sit at the table until my plate was cleared. It just wasn’t an issue. I’m one of those people who eats everything on her plate. Or, at least eats equal portions of everything. I’m a compassionate eater–I don’t want the creamed spinach to feel left out.



And so…turnips. I love beets. I adore radishes. But…turnips. I just can’t do it. Well, that’s not entirely true. I do like turnip greens. Cooked with a little white wine, some shallots, maybe some sliced almonds…yum. But the actual turnip? Not so much.

One of the things about getting a Local Box from Greenling is that I don’t get to choose what goes into it. I generally love this because I get to try new things that I wouldn’t otherwise buy at the grocery store. 99.9% of the time, I love what I get. The .1% is when I get turnips.


Like I said, I’ve tried. I promise I have. I haven’t, until now, allowed myself to completely discount the turnip. I’ve wanted to like it…to be able to find the perfect dish for it or the perfect way to prepare it. But, I’ve failed. Burying the turnip amidst other vegetables I know and love, smother it with tomato sauce, cover it with cheese. I almost didn’t notice it was there. This, my friends, is the closest I’ve come to being able to stand it. I apologize. Please be gentle.

Farmer’s Market Pasta

4 T olive oil, halved
1 red onion, diced
1 bunch turnips, diced
2 handfuls of beans, ends removed
Kernels from 2 ears of corn
about 20 cherry tomatoes, halved
2 T basil, chopped
2 T oregano, chopped
2 T thyme, chopped
1 t pepper
1 t crushed red pepper
3 cloves garlic, minced
1 T Italian seasoning
1 t salt
1 lb pasta, cooked
1 cup fresh mozzarella balls, halved
2 links cooked Italian sausage (or veggie sausage)
1/2 cup parmesan cheese
1 cup favorite tomato sauce
Preparation:
Boil 6 cups of water in a large saucepan. Add turnips. Cook until soft. Remove to a bowl with a slotted spoon. Add beans and cook for about 4 minutes. Add to beans with slotted spoon. Cook pasta in boiling water.
Meanwhile, heat olive oil in medium saucepan over medium heat. Add onion. Cook until translucent. Add corn, turnips and beans. Saute for 2 minutes. Add tomatoes, herbs, garlic and spices. Combine with pasta, mozzarella and sausage. Drizzle with remaining olive oil. Top with tomato sauce and parmesan cheese.

Time: 30-45 minutes
Menu: serve with salad or alone
Drink Pairing: dry white wine
Serves: 6-8


Seriously…if you like turnips, this is pretty tasty (A liked it bunches). If not, substitute potatoes.