Roasted Turnip Fries with Parmesan

When our garden is pumping out turnips, I am always looking for new way to enjoy them. This recipe from Martha Stewart is a new find and is delicious.

Ingredients

2 pounds turnips, peeled and cut into 1/2 inch wedges
1/8 tsp. cayenne pepper
1/4 tsp. nutmeg
2 Tablespoons olive oil
Coarse ground salt and pepper
1/4 cup shredded Parmesan cheese

Instructions

Preheat oven to 475 degrees. On a rimmed baking sheet, combine turnips with cayenne, nutmeg and oil. Season with salt and pepper and toss to coat evenly.
Sprinkle with Parmesan cheese and toss.
Arrange in single layer and roast for 25-30 minutes, flipping halfway through baking time.

Pesto Zoodles with Brussels Sprouts

One of my favorite gifts from last year was a spiralizer. I love the idea of taking vegetables and turning them into noodles. This recipe uses spiralized turnips and thinly sliced brussels sprouts, a great combination!

Ingredients

1/4 cup basil pesto
2 cups trimmed Brussels sprouts
3 medium turnips, peeled and spiralized into linguine
1 Tablespoon olive oil
Salt and pepper to taste

Instructions

Spiralize the turnips into linguine-sized "zoodles". Halve each Brussels sprout and then thinly slice into shreds.
Heat one Tablespoon olive oil in large skillet over medium heat. Add turnip zoodles and Brussels sprouts. Season with salt and pepper to taste. Cover and cook for 3 - 5 minutes or until turnip noodles are al dente and slightly browned.  Uncover and toss occasionally. Transfer to a large bowl. Add pesto and stir to coat thoroughly. Serve warm.

Skillet Turnips

Our garden is producing a lot of turnips this year and this is one of my favorite recipes to use. This easily serves as a substitute for potatoes with a meal.

Ingredients

1 1/2 pounds white turnips
3 Tablespoons butter
1 teaspoon salt
1/4 teaspoon sugar
2 Tablespoon lemon juice
1 cup chopped onions
1 Tablespoon chopped parsley

Instructions

Wash and pare turnips. Cut into 1/4 inch cubes. In medium skillet, with tight fitting lid, combine turnips, 1 Tablespoon butter, salt, sugar and 1/2 cup water. Cook, covered, over medium heat for 10 - 15  minutes or until turnips are tender and liquid is absorbed.

Meanwhile, in medium skillet, slowly heat remaining 2 Tablespoon of butter. Add lemon juice, onion and parsley. Cook, stirring often, until onion is softened.

Gently toss onion mixture with turnips.