Turnip Sausage Soup

Barry brought in more turnips that I turned into a delicious soup. Warm and hearty, it was especially nice on a cold, rainy day. Maybe next time I’ll add some kale. 

 

Turnip Sausage Soup    4 serving 

1/4 to 1/2  pound bulk pork sausage 

1/2 of a medium to large onion, finely chopped (small dice)

2 small red, orange or yellow pepper, chopped (small dice)

4 cups chicken broth or stock soup 

3 medium turnips, chopped (medium dice)

1 russet potato, chopped (medium dice)

2 carrots, peeled and chopped (small dice)

About 2 tablespoons chopped fresh herbs (I used a combo of garden herbs: thyme, oregano, chives, rosemary)

Kosher salt and pepper to taste

1. In a stock or soup pot set on medium heat, add the sausage (breaking it up as it cooks); when it starts to brown, add the onion and peppers and sauté until vegetables are transulent  and sausage is cooked through. (Note: add olive oil as needed if sausage does not produce enough fat.)
2. Add 3 cups broth (add additional broth as needed), turnips, potato, carrots, herbs, salt and pepper to taste. .
3. Simmer over medium to low heat for about 30 minutes or until vegetables are tender. 
4. Taste, and ajust seasoning.

Turnip Puff

Barry’s turnip crop is ready so I’m on the lookout for turnip recipes. I found several versions of this turnip puff. Although we like the striking flavor of turnips, we prefer to pair them with potatoes when mashed. The brown sugar helps tone done the slight bitterness of the turnip and the hint of nutmeg adds a somewhat nutty flavor (not at all identifiable as nutmeg). Another nice thing about this casserole is that it can be made ahead and baked later. This recipe is a keeper! 

 

Turnip Puff    4 servings  

2  large purple-topped turnips, trimmed & cubes

2 medium russet potatoes, peeled & cubed

1 egg

1 tablespoons butter

 1 1/2 tablespoons  all-purposeflour

1/2 tablespoon brown sugar

1/2 teaspoon baking powder

1/2 teaspoon kosher or sea salt

1/2 teaspoon white (or black) pepper

Pinch nutmeg

1/2 cup dry bread crumbs

2 tablespoons melted butter

1. Preheat oven to 375° F. if baking the casserole right away. If making the dish ahead, wait and preheat before baking.
2. Bring medium sized pot of salted water to a boil. Add cubed turnips and  cook at a gentle boil until soft, add cubed potatoes about 8 after adding the turnips. 
   
   
   
3. Drain excess water and mash the turnips and potatoes. 
4. Add the egg, butter, flour, brown sugar, baking powder, salt, pepper and nutmeg and combine well. 
5. Transfer to a buttered casserole dish. IF MAKING AHEAD — cover casserole dish  (be sure to use a tempered refrigerator to oven casserole dish) and refrigerate. Proceed with remaining steps when ready to bake. Either allow casserole to come to room temperature before baking or add 5 to 10 minutes to baking time. 
   
   
   
6. Combine the crumbs and butter and sprinkle evenly on top
7. Bake about 25 minutes until casserole is hot and bubbly and crumbs have browned. 

Recipe without photos . . . Turnip Puff    4 servings  

2  large purple-topped turnips, trimmed & cubes

2 medium russet potatoes, peeled & cubed

1 egg

1 tablespoons butter

 1 1/2 tablespoons  all-purposeflour

1/2 tablespoon brown sugar

1/2 teaspoon baking powder

1/2 teaspoon kosher or sea salt

1/2 teaspoon white (or black) pepper

Pinch nutmeg

1/2 cup dry bread crumbs

2 tablespoons melted butter

1. Preheat oven to 375° F. if baking the casserole right away. If making the dish ahead, wait and preheat before baking.
2. Bring medium sized pot of salted water to a boil. Add cubed turnips and  cook at a gentle boil until soft, add cubed potatoes about 8 after adding the turnips. 
3. Drain excess water and mash the turnips and potatoes. 
4. Add the egg, butter, flour, brown sugar, baking powder, salt, pepper and nutmeg and combine well. 
5. Transfer to a buttered casserole dish. IF MAKING AHEAD — cover casserole dish  (be sure to use a tempered refrigerator to oven casserole dish) and refrigerate. Proceed with remaining steps when ready to bake. Either allow casserole to come to room temperature before baking or add 5 to 10 minutes to baking time. 
6. Combine the crumbs and butter and sprinkle evenly on top
7. Bake about 25 minutes until casserole is hot and bubbly and crumbs have browned. 

Smashed Parmesan Crusted Turnips

Turnips evoke fond childhood memories due to the fact that Dad planted them in the alfalfa fields. I pulled them and sold them to my grandparents and their friends and neighbors. Now, as an adult (about my grandparents age or older) I appreciate the taste and love having turnips to throw into soups or to mash with potatoes. But, this year I am on the lookout for new recipes and this one is a keeper. Although I used smaller sized turnips, I believe that larger turnips could be cut in half or even quartered for this recipe.

 

Smashed Parmesan Crusted Turnips   Serves 2 to 3 (allowing 2 smashed turnips per person 

4 to 6 small to medium turnips, trimmed and peeled

Kosher salt for salting the cooking water

1 1/2 to 2 tablespoons olive oil

2 to 3 cloves garlic, minced

Coarsely ground black pepper & kosher salt

About 1/3 to 1/2 cup grated Parmesan cheese,  or as needed

1. Place peeled turnips in a pot of salted water to cover. Bring to a boil. Cook 20 to 30 minutes or until turnips can be pierced easily with a paring knife. 
   
2. Drain. Let cool slightly.
   
3. Preheat oven to 375°F.
4. Place the turnips on a clean kitchen towel or double layer of paper towels. Gently press each one down until it's approximately ½” high. Let them drain for 15 minutes then carefully flip them over onto a dry section of the towel or onto fresh paper towels so the other side drains and dries. 
   
5. Combine garlic, olive oil and salt and black pepper, to taste in a small bowl.
   
6. Line a baking sheet with parchment paper or aluminum foil. Place the flattened turnips on the lined baking sheet. Brush each turnip with a little of the olive oil and garlic combination. Sprinkle Parmesan cheese over each turnip, gently pressing it down.
   
7. Carefully and quickly flip each turnip over. Repeat with the remaining olive oil and garlic combination and cheese.
8. Bake for 20 to 25 minutes. Flip each turnip and bake an additional 15 minutes. 
   

MAKE AHEAD:  The turnips can be boiled and crushed up to a day in advance.  Leave on the towel and refrigerate.

Recipe without photos . . . Smashed Parmesan Crusted Turnips   Serves 2 to 3 (allowing 2 smashed turnips per person 

4 to 6 small to medium turnips, trimmed and peeled

Kosher salt for salting the cooking  water 

1 1/2 to 2 tablespoons olive oil

2 to 3 cloves garlic, minced

Coarsely ground black pepper & kosher salt

About 1/3 to 1/2 cup grated Parmesan cheese,  or as needed

1. Place peeled turnips in a pot of salted water to cover. Bring to a boil. Cook 20 to 30 minutes or until turnips can be pierced easily with a paring knife. 
2. Drain. Let cool slightly.
3. Preheat oven to 375°F.
4. Place the turnips on a clean kitchen towel or double layer of paper towels. Gently press each one down until it's approximately ½” high. Let them drain for 15 minutes then carefully flip them over onto a dry section of the towel or onto fresh paper towels so the other side drains and dries. 
5. Combine garlic, olive oil and salt and black pepper, to taste in a small bowl.
6. Line a baking sheet with parchment paper or aluminum foil. Place the flattened turnips on the lined baking sheet. Brush each turnip with a little of the olive oil and garlic combination. Sprinkle Parmesan cheese over each turnip, gently pressing it down.
7. Carefully and quickly flip each turnip over. Repeat with the remaining olive oil and garlic combination and cheese.
8. Bake for 20 to 25 minutes. Flip each turnip and bake an additional 15 minutes. 

MAKE AHEAD:  The turnips can be boiled and crushed up to a day in advance.  Leave on the towel and refrigerate

Quick Chicken & Dumplings

This quick recipe relies of pre-cooked chicken and homemade baking mix. A great back-to-basic comfort food! 

Quick Chicken & Dumplings    4 servings

For the chicken:

2+ tablespoon olive oil

1/2 large yellow onion, diced in 1/8” pieces

1 medium stalks celery, diced in 1/8” pieces

2 medium carrots, diced in 1/4” pieces

1 medium to large turnip, diced in 1/4” pieces (optional)

1 garlic clove, minced

1 teaspoon kosher salt, divided

1/4 teaspoon black pepper

1 1/2 tablespoons butter

2 tablespoons all-purpose flour

3 to 4 cups chicken broth

1 teaspoons fresh thyme

1 bay leaf

1/2 teaspoon dried Italian seasoning

2 medium potatoes, diced in 1/4” pieces

2 chicken breasts, cooked or poached, cut into chunks

1/3 cup frozen peas

About 2 tablespoons fresh parsley leaves

For the dumplings:

1 cup homemade Baking Mix (or use commercial such as Bisquick®)

1/4 cup milk

1. FOR THE CHICKEN & VEGGIE MIXTURE: Heat olive oil on medium. Add the onion, celery, carrots, turnip and garlic to the pot. Add salt and pepper. Cook, stirring occasionally, until softened, about 5 minutes. 
2. Add the butter and flour; stir to coat the veggies and cook for a minute or two to get rid of raw flour taste.  
3. Add the broth, stir and scrape up any browned bits from the bottom of the pot. Bring to a boil.
4. Add the thyme, bay leaf, Italian seasoning, potatoes and cooked & chunked chicken. Return the chicken to the pot and simmer. Reduce the heat to low and simmer uncovered until slightly thickened, about 10 minutes. 
   
5. Bring chicken mixture to a boil, add peas and prepared dumpling and follow directions below for cooking the dumplings. 
   
6. TO PREPARE THE DUMPLINGS: Add milk to the Baking Mix all at once, stirring about 30 strokes. (You can add a little more milk is mix seems dry.)
7. TO COOK THE DUMPLINGS: Drop by tablespoon on top of BOILING stew; add about half of the parsley. COVER and boil gently 12 minutes without removing cover. 
   
8. The dumplings are ready when they have about quadrupled in size and are no longer raw and doughy in the center. If not fully cooked, cover and cook 2 minutes more. 
   
9. Dish up chicken and dumplings and garnish with remaining chopped parsley.

Recipe without photos . . .

Quick Chicken & Dumplings    4 servings

For the chicken:

2+ tablespoon olive oil

1/2 large yellow onion, diced in 1/8” pieces

1 medium stalks celery, diced in 1/8” pieces

2 medium carrots, diced in 1/4” pieces

1 medium to large turnip, diced in 1/4” pieces (optional)

1 garlic clove, minced

1 teaspoon kosher salt, divided

1/4 teaspoon black pepper

1 1/2 tablespoons butter

2 tablespoons all-purpose flour

3 to 4 cups chicken broth

1 teaspoons fresh thyme

1 bay leaf

1/2 teaspoon dried Italian seasoning

2 medium potatoes, diced in 1/4” pieces

2 chicken breasts, cooked or poached, cut into chunks

1/3 cup frozen peas

About 2 tablespoons fresh parsley leaves

For the dumplings:

1 cup homemade Baking Mix (or use commercial such as Bisquick®)

1/4 cup milk

1. FOR THE CHICKEN & VEGGIE MIXTURE: Heat olive oil on medium. Add the onion, celery, carrots, turnip and garlic to the pot. Add salt and pepper. Cook, stirring occasionally, until softened, about 5 minutes. 
2. Add the butter and flour; stir to coat the veggies and cook for a minute or two to get rid of raw flour taste.  
3. Add the broth, stir and scrape up any browned bits from the bottom of the pot. Bring to a boil.
4. Add the thyme, bay leaf, Italian seasoning, potatoes and cooked & chunked chicken. Return the chicken to the pot and simmer. Reduce the heat to low and simmer uncovered until slightly thickened, about 10 minutes. 
5. Bring chicken mixture to a boil, add peas and prepared dumpling and follow directions below for cooking the dumplings. 
6. TO PREPARE THE DUMPLINGS: Add milk to the Baking Mix all at once, stirring about 30 strokes. (You can add a little more milk is mix seems dry.)
7. TO COOK THE DUMPLINGS: Drop by tablespoon on top of BOILING stew; add about half of the parsley. COVER and boil gently 12 minutes without removing cover. 
8. The dumplings are ready when they have about quadrupled in size and are no longer raw and doughy in the center. If not fully cooked, cover and cook 2 minutes more. 
9. Dish up chicken and dumplings and garnish with remaining chopped parsley.

Ham & Turnip Stew (turnips & greens) over Polenta - Rooting for Root Veggies!

Turnips. Love them or leave them! We pulled some over the weekend and Barry wanted me to cook the greens as well. This is what I came up with . . . and yes we loved them! (Potatoes help mellow the flavor of the turnip.)
Perhaps turnips have a special place in my palate as my dad planted them in his alfalfa fields. I'd pull them for both my mom and to sell to family and friends of my parents. My first job in retail sales!

Turnip Stew (turnips & greens) over Polenta
1 onion, diced
1 to 2 tablespoons olive oil
1 ham hock
5 to 6 sprigs thyme
1 bay leaf
4 cups+ pork stock or chicken broth
3 to 4 large handfuls of turnips greens, soaked and then washed thoroughly; tear greens from stem and cut or tear into bite size pieces
Salt and pepper to taste
2 teaspoons white vinegar
1 large turnip, washed and diced
1 russet potato, peeled and diced
1 teaspoon paprika
Prepared Polenta

1. Sauté onions in olive oil until tender.
2. Add ham hock, thyme and bay leaf.
   
3. Add stock and bring to a boil. Reduce heat, cover and cover; cook for 1 hour or until ham hock is tender and falling off the bone.
   
4. Remove bone and let cool; then remove meat from the bone.
5. Bring liquid to boil (could add more if needed); add turnip greens and season with salt and pepper to taste + add vinegar. Re-add ham pieces to pot.
   
6. Cook for 45 to 60 minutes until green are tender.
7. About half way through cooking, add diced turnips.
   
8. About 15 minutes before greens are tender, add diced potatoes and paprika. Taste and adjust seasonings to taste.
9. Serve over prepared polenta.
   

Try our Potato-Turnip Mash, too!

Recipe without photos . . .

Turnip Stew (turnips & greens) over Polenta

1 onion, diced
1 to 2 tablespoons olive oil
1 ham hock
5 to 6 sprigs thyme
1 bay leaf
4 cups+ pork stock or chicken broth
3 to 4 large handfuls of turnips greens, soaked and then washed thoroughly; tear greens from stem and cut or tear into bite size pieces
Salt and pepper to taste
2 teaspoons white vinegar
1 large turnip, washed and diced
1 russet potato, peeled and diced
1 teaspoon paprika
Prepared Polenta

1. Sauté onions in olive oil until tender.
2. Add ham hock, thyme and bay leaf.
3. Add stock and bring to a boil. Reduce heat, cover and cover; cook for 1 hour or until ham hock is tender and falling off the bone.
4. Remove bone and let cool; then remove meat from the bone.
5. Bring liquid to boil (could add more if needed); add turnip greens and season with salt and pepper to taste + add vinegar. Re-add ham pieces to pot.
6. Cook for 45 to 60 minutes until green are tender.
7. About half way through cooking, add diced turnips.
8. About 15 minutes before greens are tender, add diced potatoes and paprika. Taste and adjust seasonings to taste.
9. Serve over prepared polenta.

Potato-Turnip Mash

As fall approaches, we like to combine potatoes with turnips to create a homey side dish with a kick!

Potato-Turnip Mash     4+ servings

4 white potatoes, peeled & diced

2 turnips, peeled & diced

¼+ cup milk

3 to 4 tablespoons butter

¼+ cup sour cream

1 teaspoon+ white pepper

Kosher salt to taste

1. In a medium saucepan, bring turnips, potatoes to a boil in salted water over high; cook until vegetables are tender when pierced with a knife, about 20 minutes.
2. Drain, and return vegetables to pan.
3. Add milk, butter and sour cream; mash until mostly smooth.
4. Season to taste with salt and pepper.

We served our Potato-Turnip Mash with Country Fried Steak, Cream Gravy,
Zucchini & Corn + sliced tomatoes.

Everything but the Kitchen Sink — Chicken & Kale Soup

     I had no intention of posting this recipe so I did not take photos along the way. Needed to use some chicken breasts that had been in the freezer and the kale in the fridge.

     We really didn't add everything but the kitchen sink . . . but it seemed kind of like that at the time. Although we assumed the soup would be edible, we did not expect the final results. The aroma was enticing and it tasted VERY good!

     Here’s the problem—I started it, Barry added to it, I added more to it! But, we put our heads together and think we have captured the essentials.

Chicken & Kale Soup

2 chicken breasts, bone-in

Seasonings for cooking the chicken breasts – I used 3 sprigs of rosemary, 1 large bay leaf and about ½ tsp. of poultry seasoning, salt & pepper (vary it according to your preference)

Kale – about ½ to ¾ of a bunch -- about 1½ to 2 cups when prepared (step 2)

½ of a medium onion, diced

1½ carrots, chunked or diced

1 medium turnip, diced

Additional chicken broth or stock, if needed

Additional seasoning: 1 tsp. seasoning salt, 1 tsp. cumin, ½ tsp. curry + additional salt & pepper if needed (seems like a rather strange combo but that’s what happens with two cooks watching the soup pot . . . but, it works for us)

1 (15 oz.) can cannellini beans (white kidney beans), undrained

1.  Cover the chicken breasts with water; add the seasonings. Bring to a boil and turn down heat; simmer until chicken is tender. Remove bones and shed or cut meat into bite-sized pieces.

2.  Rinse the kale; remove the leafy greens from the tough stem and tear or chop and toss into the soup.

     Click here for instructions on kale preparation and nutritional info.

3.  Add the other chopped veggies.

4.  If needed, add additional chicken broth – we did need to add more as we wanted about 4 to 5 cups of total cooking liquid.

5.  Add additional seasonings of your choice (see our notes above) and simmer until all of the veggies are tender.

6.  Add can of undrained cannellini beans and heat thoroughly.

Wishbone Soup . . . leftover turkey soup

    One of the best things about Thanksgiving (besides the initial dinner plus the gathering of family and friends) is the leftovers.  Turkey carcass makes great broth and soup. Since the wishbone was still intact after Barry extracted the broth, he dubbed his creation “Wishbone Soup.”

     Use whatever veggies you have on hand (or even leftovers from Thanksgiving day). We had fresh turnips and kale in addition to our usual staples: onions, carrots and celery but potatoes would be a hearty addition as well. Of course, you could also use a chicken carcass or even forgo the carcass and use canned broth and leftover turkey or chicken.

      

Wishbone Soup

Turkey carcass

1 to 1½ quarts water

2 bay leaves

1 tablespoon fresh thyme leaves (1 tsp. dried thyme)

2 teaspoons  Kosher salt

1 teaspoon coarse ground pepper

2 to 3 cups leftover turkey, cut into bite-size chunks

Veggies of choice, such as:

   1 large onion, diced

   2 to 3 carrots, peeled & diced

   2 to 3 stalks celery - including tops, diced

   2 turnips, peeled & diced

   2 to 3 large handfuls of kale* – remove stems and chop

1.  Put turkey carcass, water, bay leaves, thyme, salt and pepper in a large stock pot. Bring to a boil and simmer 1 to 1½ hours. Remove carcass and pick off any meat that has not already fallen off; return meat to pot (dispose of the carcass but keep the wishbone if you want to call this “wishbone” soup). Taste and adjust seasonings as needed.

2.  Add veggies and simmer for about 30 minutes or until tender.

3.  Remove bay leaves before serving.

*Click on Kale for more info. on this leafy green and its preparation.