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I am constantly amazed at how animated and talkative people get when you mention food. The mere aroma of certain foods can evoke memories that transport us back to a special place and time. Food can bridge the gap between all ages, races and ethnicities.
Let's face it, the only thing that should ever come between people is a table and some serving bowls.

Monday, October 8, 2007

Won't Turnip My Nose At This Recipe


I have to admit that turnips have never been one of my favorite things to eat How they are prepared has a great deal to do with whether or not I will eat them. I do enjoy turnip greens but the roots tend to leave me fussy. I had a friend that preferred boiled mashed turnips and butter over mashed potatoes. When I ate there, I would have a little to be polite but would have much preferred the mashed potatoes. I did enjoy turnips that had been cooked in combination with other roots roasted in duck fat (those were delicious). Maybe I need some strong flavors to mask or add to the taste a bit.
To me turnips taste like a cross between a watery flavorless potato and a radish mixed together, kind of blah.
But now that turnips are at there peak for picking I thought it would be wrong not to come up with a way to enjoy some. This recipe is very easy to make and the simple addition of Dijon mustard and cracked black pepper gives it enough kick to suit my taste buds. I think you will enjoy them this way as well.

Turnips Baked in Dijon Mustard

4 or 5 small to medium turnips peeled and sliced (about ½ inch thick)
1/4 cup softened butter
1 tablespoon Dijon mustard
Cracked Black Pepper to taste

Preheat oven to 350 degrees. Peel and slice turnips in half. Mix mustard and butter, spread on turnips. Place turnips in shallow baking dish and sprinkle with black pepper. Bake until tender.

6 comments:

Chris said...

I love turnips the way my mom made them at Thanksgiving. It was the only time of year we ate them. Now, I buy them on my own. I have a huge on in my fridge waiting for me Yum! In Dijon? Who would have thought?

Julie said...

I'm learning to love them....

Meg Wolff said...

Beautiful photo! I might try this recipe with olive oil. The mustard is a great idea!

Julie said...

Thanks for stopping by Meg

Ann said...

I love turnips and the greens! Living in the south means they are in good supply all through the winter. When I cook turnips, I add a teaspoon of lemon juice to the water I boil them in. I'm not even sure what it does, but then when they are mashed with lots of real butter, salt, and pepper, they are simply delicious!

Julie said...

Thanks Ann, I'll have to try that.