Since turnips have a peculiar flavor, my mother would mostly use them in her winter mix-vegetables soups. I actually don't remember my mother, let alone my grand-mother, ever using turnips in salads. I, because I was "a petit chat de cuisine" (a child, always in the kitchen who would "steal" food like a little cat), I had the opportunity to eat turnips raw after they had been peeled by grown-ups. I just loved them and I can't help myself to eat a few slices of turnips when I am cooking them. I add them in salads or serve them with a dip alongside carrots, celery or cherry tomatoes. Since I love them so much and they have had such a bad reputation (mostly because they are associated with War times in France), I have been trying to introduce them to my children early. When I was making purees when they first started on solids, I would make this potatoes and turnips puree. I generally use about 50% turnips and 50% potatoes (in weight) but you could only add one turnip to start with and steadily increase the turnips proportion to strengthen the flavor.
I served my children this puree last week-end together with white fish. My children were tired, it was a late lunch but I did not get any complains from them. They just ate it and asked for more (yes, they were hungry!). I froze the leftovers (I had made a lot) so that I have it handy for another day when I am in a hurry to make dinner. That's the good thing about purees, you can always freeze them. And thaw them in no time in a pot or in the microwave. Don't overlook the turnips next time you go grocery shopping! Bon Appétit!
- Turnips (peeled, cubed)
- Potatoes (peeled, cubed)
- Fresh Rosemary (or Thyme)
- Olive Oil
- Salt, pepper to taste
- In a large pot, over medium heat, saute the potatoes and turnips cubes in olive oil with the fresh rosemary/thyme.
- When the vegetables start to brown a little bit (or start to stick to the pot!), cover them with water.
- Cook on low heat until vegetables are soft.
- Blend or puree
- Add salt and pepper to taste
- Serve with heavy cream, creme fraiche, sour cream or butter (for grown-ups)
- I drained the vegetables with a skimmer to keep the cooking water. I used the cooking water to cook fish "au court bouillon".
- I don't add salt to the puree when I first introduce it to young children.
- You can freeze the leftovers.