At our house, we always plan meals around what is in the refrigerator. Our CSA members many find themselves with nearly as many Scarlet Queen Turnips as we have. We love these turnips. They are flavorful yet mild. Sizeable, yet tender. Here are some of the things we’ve been doing with them.
Raw Turnip Salad
1 cup grated raw young turnips
1 cup grated apples
1/2 cup fresh parsley
3 T fresh lemon juice
1 T olive oil
salt and ground pepper
Toss the turnips, apples, parsley, lemon juice and olive oil in a large bowl. Season with salt and pepper to taste. Cover and refrigerate for 1 hour.
Quarter turnips and coat lightly in olive oil
season with salt & pepper
roast at 350 for 15 minutes, or until lightly browned
Also great grilled, and if you’re grilling, coat those spring onions with oil and toss them on the grill too. Sprinkle with a little lemon juice before eating.
Broccoli is so delicious and nutritious. We love it grilled or roasted as with turnips above. It’s also wonderful steamed, just until it turns bright green. Then add to a skillet with a little butter and toasted almonds to coat. Yum!
Of course all of these things, turnips, spring onions and broccoli are great raw on a salad. It’s the easiest way to prepare them, and arguably the healthiest and most flavorful.