|i used purple topped turnips for this dish (photo courtesy raw diet.com)|
happy turnips week everyone!
2 lbs turnips
1/2 white onion, diced
1/4 cup plus 2 tbsp extra virgin olive oil
2 tbsp balsamic vinegar
1 tsp pure maple syrup
2 tbsp italian parsley, chopped
freshly ground black pepper
aged balsamic vinegar (method tradizionale...the good stuff!) for drizzling (optional)
peel the turnips and cut into 1-inch pieces. place them in a large saucepan with water to cover and a large pinch of salt. bring to a boil and simmer, covered, until easily pierced by a knife, about 35 minutes. drain.
while turnips are cooking, sauté the onion in 2 tablespoons olive oil until deep golden brown. (about 15 minutes). add 2 tbsp balsamic vinegar and continue cooking for 10 minutes or until vinegar begins to thicken. add the maple syrup and a pinch each salt and pepper and cook an additional 2 minutes. remove from heat.
add the drained turnips to a large bowl and mash with a potato masher until smooth. (alternatively, you could use the pulse motion on a food processor). add the onion mixture and half the parsley. stir to combine. add additional olive oil (up to 1/4 cup) if the mixture appears dry. taste and add additional salt and/or pepper if desired. mound on a serving platter and drizzle extra virgin olive oil and aged balsamic vinegar over top. sprinkle remaining parsley over turnips and serve immediately.
other turnips recipes you may enjoy:
pan fried turnips in extra virgin olive oil
roasted root vegetable casserole
southern greens, napa farmhouse style
Jeanette's Healthy Living: Chinese Turnip Cake
Cooking With Elise: Balsamic Roasted Turnips and Thyme
Virtually Homemade: Roasted Vegetable Soup With Chimichurri
Feed Me Phoebe: Turnip Hash With Basil Vinaigrette
Thursday Night Dinner: Honey Glazed Roasted Root Vegetables
Made By Michelle: Roasted Turnips and Carrots
HGTV Gardens: Garden-to-Table: Turnips
FN Dish: Fall Into Turnips
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