DECEMBER HARVEST OF THE MONTH: This month, We’re Celebrating the Tasty Turnip

Winter months mean root vegetables and this Wednesday–December 19th–Nantucket Public Schools will be serving up turnips during students’ school lunch.  Recipes and links below.

TURNIP VIDEOS AND FUN FACTS:

Video of The Tasty Turnip Book Narrated 

Turnip Facts

TURNIP RECIPES

Patty’s Mashed Turnips

 

Recipe by:Patty Spencer

Ingredients

  • 7 large turnips
  • 1 cup milk
  • 2 tablespoons butter
  • salt to taste
  • ground black pepper to taste

Directions

  1. Peel, wash, and quarter turnips.
  2. Boil 35-45 minutes or until tender. Strain and rinse cooked turnips.
  3. Place in large mixing bowl and use fork to break up turnips into smaller bits. Add milk and butter. Blend to desired consistency. Add salt and pepper to taste.

 

Sea Salt and Oil Roasted Turnips

Recipe by: Karlynn Johnston

Prep Time:10 mins   Cook Time: 30 mins

Servings: 4

Calories: 70 kcal

Ingredients:

  • 1 turnip large
  • 2 tbsp olive oil
  • 1-2 tsp sea salt

Directions:

  • Pre-heat oven to 400 degrees.
  • Peel and cut the turnip into half inch cubes. Toss with salt and olive oil.
  • Place on a large baking sheet in a single layer and roast for 25-30 minutes, until fork tender.
  • Serve and enjoy!

 

Recipe Notes: The sea salt is what makes these so good!

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