Creamy Turnip Soup
We were introduced to the basics of this recipe a couple weeks ago by one of the Athens Farmers Market's chefs. We made up a big batch today and it was great. Excellent paired with a crusty bread, like Miche's Country French loaf.
4 large turnips, peeled and cubed
1 medium onion, chopped
3 cloves garlic, diced
2 tbsp butter
4 cups veggie broth (we used vegetable bouillon cubes)
1/2 cup heavy cream
Heat butter in medium pot over medium heat. Saute onions until translucent. Add garlic to pot and cook about a minute more. Add turnips and broth and dash of salt to pot and bring to boil. Drop heat and let simmer for about 10 minutes. Carefully transfer soup to a blender (or leave in pot and use an immersion blender) and blend until smooth. Return soup to pot and add cream. Add more salt if needed and pepper to taste. Rosemary is an excellent addition to this blend.
Top with cheese if you like and serve with a side of bread. You can top that with cheese too.
Mashed Potatoes and Turnips
Ok, so this is probably pretty obvious. Sometimes we mash our turnips solo, but blending with potatoes is a good way to introduce turnip-newbies to the cause.
3 large turnips, peeled and cubed
7-8 new potatoes, washed and cubed (peeling is optional)
2 tbsp butter
1/2 cup milk or cream
1 tbsp sour cream
Salt & pepper to taste
Bring water to boil in a large pot and add turnips and potatoes. Let boil for about 20 minutes until fork tender. Drain and return to pot. Heat butter and milk in microwave for about 1 minute. Add butter/milk mixture to pot and mash, using either a potato masher or whip with a hand mixer until desired consistency (we like half smooth, half chunky). Once blended to satisfaction add salt & pepper to tasted and mix in sour cream.
Also delicious topped with cheese.
