Turnip Fries

Having a CSA is always a culinary adventure. You’re never 100% sure how to use everything you get from week to week (at least I never am), and a little creativity generally goes a long way. We joined the Huguenot Street Farm CSA this year in New Paltz, and we are only three weeks in. Can’t wait to see what else the summer has in store for us!

Last night, we made bison burgers on the grill and decided to use the salad turnips in our share for a side of fries. I admit the photos I took aren’t the best — that after-dark-fluorescent-light look doesn’t do most food items justice. But you get the picture…

Here are the steps I took:


1. Preheat oven to 425.

2. Wash and peel turnips. Then cut into fry-sized pieces. Toss in a small amount of olive oil until coated. Then toss with desired spices. I used paprika, salt, pepper, cumin, and parsley:

IMG_26213. Bake on parchment-paper-lined metal tray for 20 minutes or until crispy. Toss fries around a little after the first 10 minutes to make sure they bake evenly.

4. Serve. We had ours with sriraccha mayonnaise. They were delish! (And I really need to get a better set up for taking kitchen photos at night if I’m going to resurrect this blog!)



Spicy Carrot Turnip Ginger Soup

This week’s CSA was full of yummy root vegetables again, and I decided to see how turnips would work out in a carrot ginger soup. Here’s what I did:

1. Warm a large pot over medium heat, and melt about a tablespoon of coconut oil. Add minced ginger, minced garlic, and diced onions.

2. Add chopped carrots and turnips.

pot full of vegetables

3. Let it cook for a bit on medium heat, till the edges of everything soften a little. Add celery and cook for 5 minutes or so more.

4. Add 3 cups of chicken stock and bring to a boil.

6. Mince and add 1/3 of a jalapeño (because this one was so hot!!), salt, and pepper.

7. Simmer for about 2 hours.

8. Mash.

I just sampled it, and think it’s tastier than any other carrot-based soup I’ve made to date. I think I might be pro-turnip for soups.


Ingredients: 5 carrots, 4 stalks celery, 4 turnips, coconut oil, ginger, 5 cloves garlic, jalapeño, 1 yellow onion, chicken stock, salt pepper

turnips carrots

Garlic Turnip Mash

turnipsI joined a winter CSA with my neighbor, and our first share was full of root vegetables. When I woke up this morning, I had the crazy idea to try and see if I could make turnip mash act like potato mash. This is what I did:

1. Wash and peel turnips, and then cube them.

2. Bring water to a boil in a small pot, add turnips, and boil for about 20 minutes or until tender enough to mash.

3. Drain water, add a slice of butter and salt and pepper to taste, and mash turnips like you would potatoes.

4. Dice two garlic cloves, and on the stove top melt a little butter in a pan and brown the garlic. Add mixture to the turnip mash.

5. In the same pan (that you just cooked the garlic in), add the turnips and cook on medium heat for about 10-15 minutes. Turn occasionally so the turnips start to brown on all sides.

6. Serve hot, along with scrambled eggs for a breakfast or brunch that’s slightly healthier than if you used potatoes. I added a dusting of parmesan for flavor.