To serve it raw in salad you are never wrong. But the turnip is a vegetable that lends itself to various uses in the kitchen. With a sweet and sometimes spicy taste, it can reserve interesting surprises for the palate
Vegetables from humble origins, the turnip is part of the Brassicaceae family, the same as the cabbage. You eat both the roots and the flowers (the famous turnip tops). Beauty is not its forte, being a tuber mostly stocky, White and, in some cases, with some violet shade. Its flavor is very connoted, prevails the sweet, sometimes even with tips of spicy. But how are turnips cooked? Serving them raw in salads is safe but there are many other ways to make this vegetable all year round, even if the ideal seasons to consume it are the spring and theAutumn.
At gratin, to start
One of the easiest ways to cook turnip is to make it to gratin. It starts by cleaning 600/700 g of turnips. Once dry, cut them into slices of the thickness of half a centimeter. Pour into a non-stick pan together with 2.5 dl milk, a spoonful of curry, a leaf of laurel and a pinch of salt and cook for 15 minutes. At this point drain the turnips and place them in a pan. Pour three or four tablespoons of the bottom of the previous cooking, sprinkle with bread crumbs, Parmesan and a few small pieces of butter. Bake in a hot oven and cook for 10 minutes at 220 °. Allow to cool before serving. And then eat them with taste!
Turnips in the 30s
In Trentino the turnips are cooked with the bacon. A dish of poor kitchen but with a very rich taste. In a saucepan heat the oil, a couple of tablespoons, and add 100 g diced pancetta. Cook until it is golden. At this point add 800 g grams of turnips previously washed, peeled and diced. Add salt and pour water until it is completely covered. Season with a pinch of ground pepper and a tablespoon of caster sugar. Cover with a lid and cook over low heat for about 45 minutes. The dish looks like an excellent side dish. In Friuliinstead, the turnips are macerated in the marc, so is born the brovada.
Risotto with turnip
Very often the turnip is used, along with other vegetables, as a basic ingredient for tasty soups or soups. But it can also become the main ingredient of a risotto. Heat two tablespoons of oil in a saucepan, fry half a golden onion and a medium size turnip, both cut into thin slices. Add salt to taste, add a little pepper and cook for about ten minutes. Combine the rice and toast. Pour the vegetable broth (in all a couple of liters) to cover the rice. Cook over medium heat until the rice is ready. Just before serving, whisk with a couple of tablespoons of parmesan or pecorino cheese.
Here are other recipes with turnips tested by our editorial staff