I seem to have an abundance of turnips that are at picking size so I decided to search the web looking for interesting ways to use them. I tried steaming them and didn’t like that very much, then tried caramelizing them and didn’t like that either.
So I ended up pickling a jar and I am hoping that they are going to come out great. I quite like pickles in genreal, so I don’t see why these won’t taste good. I will try them on the weekend after a week of pickling.
(*update* I just couldn’t wait a week to try the pickles, they have been in the fridge for 5 days so I thought they must be done. And they were! Tasted them just now and they are perfect! They are going to be so nice in a salad or on a sandwich.)
But for now, here is how they were done:
Trim the greens off the turnips and peel them
Chop or slice into any shape pieces you would like, not too thick.
Salt the slices and let them rest for about 15-20 minutes, this will draw out excess moisture.
Stuff a jar with the turnip slices and a bit of crushed garlic. If they come out nice I might add a chilli next time. Fill the jar with the boiling brine and seal.
Allow to pickle in the fridge for 4-7 days and enjoy!
I read that the leaves of the turnips are also edible and not wanting to be wasteful I thought I would give them a try. I know you can eat them raw but they are quite hairy and prickly so I cooked them up and then made an omelet/quiche thingy 🙂
Fry up an onion with some garlic and mixed herbs. Add turnip leaves and fry until tender.
Add a block of feta
Beat 4 eggs with a little milk, salt and herbs you like. Pour over the turnip leaves and cook over low heat with the lid on. You can also put it under the grill for a couple minutes to brown the top.
It was quite delicious and for a spinach loving household it made a very good alternative.