CSA last week gave us some very big turnips. Tracy and I looked at each other and said “What are we gonna do with these?” I figured that we should keep it simple and find a recipe that brings out the natural taste of turnips. I found this recipe through Allrecipes.com. We treated it more as a side dish than as an appetizer. This recipe was quite simple but we thought it was kind of bland. Yes, the caramelized onions made it tasty and the radish-like taste of the turnip was nice but it just needed a little something else. We experimented with two batches- one with a splash of white balsamic vinegar and the second with a splash of regular balsamic vinegar. Both experiments were tasty. Give this a try on your own and let us know what you think.
Turnips and Onions
Ingredients
- 2 tablespoons butter
- 1 tablespoon olive oil
- 2 medium turnips, peeled and grated
- 1 large onion, sliced into rings
- 1 pinch salt and pepper to taste
Directions
1. Melt butter with olive oil in a skillet over medium heat. Add the onions, and cook until caramelized, 10 to 15 minutes. Transfer the onion to a bowl, and mix with the grated turnip. Season with salt and pepper. Refrigerate for 30 minutes to allow the flavors to mingle. Serve on small toast or crackers.
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