Basic Cooking Methods:
Cook in boiling salted water for 10 minutes. Steam for 12 minutes
Because of their high water content, turnips deteriorate quickly. Store, unwashed, in a plastic bag in the refrigerator up to 1 week.
Lemon juice, vinegar, curry powder, chives, oregano, marjoram, thyme.
Garlic-Mashed Turnips and Potatoes
from Sherri Cairns
1 pound turnips, peeled and cut into 1/2-inch pieces
1 pound potatoes, peeled and cut into 1/2-inch pieces
4 cloves garlic, peeled
3 tablespoons butter
2 tablespoons sour cream or plain yogurt
Salt and pepper
In a large pot of salted boiling water, cook the turnip, potato, and garlic for 10 minutes, or until the vegetables are tender. Drain and puree the vegetables and garlic through a food mill. (A food processor is not recommended, as it can turn potatoes very starchy.) I use a hand blender. Beat in the butter and sour cream and season with salt and pepper
Sauteed Turnips with Spinach and Raisins
from Sherri Cairns
2 tablespoons olive oil
1 clove minced garlic
3 medium turnips, peeled and cut into matchsticks
1/2 cup raisins
3 tablespoons fresh lemon juice
10 ounces fresh spinach, coarsely chopped
Freshly ground nutmeg
Salt and pepper
In a saute pan, heat the oil with the garlic. Add the turnip and raisins and cook for about 1 minute. Add the lemon juice; cover and cook for 3 more minutes. Stir in the spinach and cook just until wilted. Sprinkle with nutmeg and salt and pepper to taste.
from Kathy Clark
* 1 cup milk
* 1 tablespoon lemon juice
* 1 teaspoon vanilla extract
* 1 1/2 cups brown sugar
* 2/3 cup vegetable oil
* 1 egg
* 2 1/2 cups all-purpose flour
* 1 teaspoon salt
* 1 teaspoon baking soda
* 1 1/2 cups chopped rhubarb
* 1/2 cup chopped walnuts
* 1/4 cup brown sugar
* 1/2 teaspoon ground cinnamon
* 1 tablespoon butter, melted
1. Preheat oven to 325 degrees F (165 degrees C). Lightly grease two 9x5 inch loaf pans. In a small bowl, stir together milk, lemon juice and vanilla; let stand for 10 minutes.
2. In a large bowl, mix together 1 1/2 cups brown sugar, oil and egg. Combine the flour, salt and baking soda, stir into sugar mixture alternately with the milk mixture just until combined. Fold in rhubarb and nuts. Pour batter into prepared loaf pans.
3. In a small bowl, combine 1/4 cup brown sugar, cinnamon and butter. Sprinkle this mixture over the unbaked loaves.
4. Bake in preheated oven for 40 minutes, until a toothpick inserted into center of a loaf comes out clean.
Lemon Thyme and Rhubarb Compote
from Kelly Withum
1/4 cup water
1/4 cup dry red wine
1/2 cup sugar
1 pound rhubarb, cut into 1-inch slices
1 pint strawberries, halved
2 sprigs fresh lemon thyme or fresh French thyme with a squeeze of lemon
Place water, wine, sugar and rhubarb in a medium saucepan. Bring to boil and simmer, partially covered, about 10 minutes, or until rhubarb is tender. Remove from heat and stir in strawberries and thyme. Allow to cool and discard thyme. Serve at room temperature or chilled, as an accompaniment to a savory roast or as an after-dinner sweet, garnished with a dollop of cream fresh. Serves 6.
~This is very good on a shortcake or angel food cake. It is the best on a lemon pound cake. Can be beautifully garnished with a little piece of lemon and fresh strawberries. You may wish to can the compote to be used when rhubarb and strawberries aren’t in season.~
from Isaac Einwechter
Makes 22 1 cup servings
-8 cups diced fresh or frozen rhubarb (about 3 1/2 lbs)
-16 oz. fresh or frozen unsweeted strawberries
-3 cups sugar
-8 cups water
-1 package (3 oz) strawberry gelatin
-1/2 cup lemon juice
-11 cups Ginger Ale, chilled
-Rhubarb curls, optional
In a large dutch oven or large metal pot, bring the rhubarb, strawberries, sugar and water to a boil. Reduce heat; simmer, uncovered, for 5-8 mins or until rhubarb is tender. Press through a sieve; discard pulp. Stir in gelatin and lemon juice until dissolved.
Transfer to a freezable container and freeze, stirring occasionally until firm. May be frozen for up to 3 months.
To use frozen rhubarb mixture:
In a punch bowl or several pitchers, combine equal amounts of rhubarb mixture and ginger ale. Or, for a single serving, combine 1/2 cup of rhubarb mix and 1/2 cup ginger ale. Garnish with rhubarb curls if desired. Serve immediately.
from Sherri Cairns (slightly modified)
1 1/4 cups brown sugar ½ cup coconut oil 1 large egg
1 cup buttermilk 2 teaspoons vanilla 1 teaspoon baking soda
1 1/2 cups finely diced rhubarb ½ teaspoon of salt 1 teaspoon baking powder
1/2 to 1 cup chopped nuts, optional 1 teaspoon melted butter 2 1/2 cups all-purpose flour
1/3 cup sugar
1. Combine brown sugar, oil, egg, vanilla and buttermilk. Stir in rhubarb and nuts.
2. In another bowl, combine flour, baking soda, baking powder and salt. Add to rhubarb mixture, stirring only until blended.
3. Spoon into lined or buttered muffin tins. Mix remaining ingredients & sprinkle on top of batter.
4. Bake in a 375°F (175°C) for 20 to 25 minutes or until tops are browned. Allow to cool in pans for 5 minutes before removing to cooling racks.
Makes 15 muffins
Oatmeal Rhubarb Breakfast Bars
from Sherri Cairns
1 cup all-purpose flour 3/4 cup oatmeal, uncooked
1 cup brown sugar, packed 1 cup sugar
1/2 cup melted butter, unsalted, melted 1 cup sugar
2 teaspoons cornstarch 1 teaspoon vanilla
4 cups rhubarb
1. Pre-heat oven to 350 degrees F.
2. Mix flour, oatmeal, brown sugar, and butter until crumbly. Press 1/2 of mixture into greased 9 inch pan. Add rhubard cut in 1/2 inch pieces. Pour sauce over rhubarb. Top with other half crumb mixture.
3. Bake at 350 degrees F for 45 minutes.
Ingredients for Sauce: 1 cup sugar, 2 teaspoons cornstarch, 1 cup water, 1 teaspoon vanilla
Combine sugar, cornstarch, water, and vanilla. Cook until thick and clear.