We based this recipe on one from Atlanta chef Linton Hopkins found in the book Lodge Cast Iron Nation. Use small Japanese turnips from farmers' markets, or peel and cut larger turnips into 1- to 2-inch cubes.
Mediterranean Sea Bass w/ spiced turnip puree For the White Turnip Puree: 2 cups white turnips, peeled and quartered 2 cloves garlic, sliced 1 shallot, sliced 1 cup chicken stock 2 tablespoons butter 1 tablespoon fenugreek seeds ¼ cup milk 1 tablespoon olive oil Salt and pepper to taste
Peas, Ham, and Creamy Noodles - Mom did this but we used cream of mushroom instead of half and half and used broccoli instead of peas (you have to use what you have on hand, right?). I also added some cheddar on top. A great recipe for leftover ham!
Turnips are undoubtedly one of the most overlooked root vegetables, and definitely one of our favorites. Here we use baby white turnips, also known as Tokyo turnips, which have tender stalks and leaves that taste …