Sesame Roasted Turnips
Ingredients:
- 1 bunch Japanese turnips, greens intact, thoroughly washed
- 2 tsp toasted sesame oil
- 1 Tbsp olive oil
- 1 tsp sesame seeds
- Salt and pepper to taste
Instructions:
1. Preheat oven to 400.
2. Cut turnips in half lengthwise and place in a large bowl.
3. Toss with sesame oil, olive oil, and sesame seeds and season to taste with salt and pepper.
4. Lay turnips out on a baking sheet, cut side down.
5. Roast until turnips are tender and browned and greens are beginning to crisp, about 15 minutes.
Turnip Rice
Ingredients:
- 1 pound turnips, washed and peeled
Instructions:
1. Coarsely chop turnips and place in bowl of a food processor.
2. Pulse until turnips are the size of grains of rice and use anywhere you’d use cauliflower rice!
Pink Turnip Pickles
Ingredients:
- 3 cups of water
- 1/3 c Kosher salt
- 2 bay leaves
- 1 cup white vinegar
- 2 pounds turnips, peeled and cut into ½ inch thick batons
- 1 small beet, cut into ½ inch thick batons (or make them yellow with golden beets!)
- 2 cloves garlic, sliced
Instructions:
1. Place water and salt in a large saucepan and simmer until salt dissolves. Stir in bay leaves and vinegar.
2. Pack turnips and beet into a large jar and pour the liquid over.
3. Refrigerate for 5 days before eating. These keep for at least a month if refrigerated.