“…like a giant white radish, but milder and creamier!”
Yep, they’re turnips. As the summer weather arrives, we’ll say “so long” to a few cool-weather crops, including the turnip. Not a staple in the CSA box, but a fun early root to put in your kitchen ‘tool box’. Bon Appetit has some great ideas all wrapped into one online article at the link below:
For flavor combinations, try pairing turnips with other roots, like Potatoes, carrots or sweet potatoes.
Good spices to use with turnips include nutmeg, curry and dill. (Courtesy of “The Flavor Bible”, by Karen Page and Andrew Dornenburg.)
Here’s one yummy idea from the link above:
Soba and Maitake Mushrooms in Soy Broth
This soup is trendy ramen’s healthier sibling: The buckwheat in soba is nutritious and a good source of fiber (in a flavorful maitake mushroom soy broth, too).
2 garlic cloves, peeled, crushed
1 1” piece peeled ginger, thinly sliced
1⁄2 cup reduced-sodium soy sauce
1⁄4 cup dried wakame (optional)
2 tablespoons vegetable oil
1⁄2 pound maitake mushrooms, torn into large pieces Kosher salt and freshly ground black pepper
8 ounces soba (Japanese-style noodles)
4 baby turnips or radishes, trimmed, thinly sliced
4 large egg yolks
4 scallions, thinly sliced
1 tablespoon toasted sesame seeds
ACTIVE: 20 MIN | TOTAL: 40 MIN
Bring garlic, ginger, and 4 cups water to a boil in a small saucepan; reduce heat and simmer 10 minutes. Add soy sauce and wakame, if using. Set broth aside.
Heat oil in a large skillet over medium-high heat. Add mushrooms; season with salt and pepper. Cook, tossing occasionally, until golden brown and crisp, 10–12 minutes. Transfer to a large plate.
Meanwhile, cook soba in a large pot of boiling salted water, stirring occasionally, until al dente; drain. Return reserved broth to a simmer.
Divide soba and broth among bowls; top with mushrooms, turnips, and egg yolks. Add scallions and sprinkle with sesame seeds.