Grated White Turnips

The one is from Marian Morash’s “The Victory Garden Cookbook” originally published in 1982.  It was a companion inspired by Crockett’s Victory Garden a WGBH program based in Boston, Massachusetts. The book is out of print, but well worth the web search for a copy. Morash not only offers a wealth of recipes for vegetables grown in the Northern US, she also  has plenty of tips on growing, handling and storage. Here’s a link to the cookbook on Good Reads.

Grated turnips can be added to salads raw, or sautéed as a vegetable dish. They hold a great deal of water, and lightly salting them removes excess moisture and improves the cooking process. Treat rutabaga in the same way–however, you don’t need to salt.

2 lb turnips
Salt
4Tb butter
Freshly ground pepper
3/4 cup heavy cream (optional)
Herbs (optional)

Peel and grate turnips, then sprinkle with salt and set aside. After 30 minutes, squeeze the water out; you will have approximately 4 cups of turnips. Melt butter in a sauté pan and stir in turnips. Turn heat to low cover, and simmer for 10 minutes. Uncover, turn heat to medium, season with salt and pepper, stir, add cream (if desired), and cook for another 1-2 minutes or until cream has heated through. Add some favorite herbs, such as marjoram or basil, if you wish. (Serves 4)
• Finely slice 1/2 cup leeks or onion and sauté in butter to wilt before adding to turnip.