Golden Pumpkin and Turnip

This fall veggie dish with pumpkin, turnip, red onion and herbs is the perfect side dish to any pork, chicken or turkey meal. Oh wouldn't it be nice with a stuffed turkey breast?

Ingredients:

1 1/2 cups peeled and diced pumpkin

2 tsps olive oil

1 1/2 cups peeled and diced turnip

1 small red onion, sliced

2 tbsps olive oil

2 tsps minced garlic

salt and pepper to taste

fresh dill and/or parsley

Peeling the mini pumpkin was not an easy task as the skin was quite hard. But once peeled I cut it into small diced pieces so that it would cook relatively fast. Toss the cubes with 2 tsps olive oil and make a foil packet of it. Bake in a 400°F oven for 20-30 minutes or until tender. Cooking time is dependent on the size of the cubes. As the pumpkin is quite a bit harder than the turnip it is best to cook it ahead like this then add it to the rest of the dish later.

In a large skillet heat 2 tbsps olive oil on medium high and add the turnip and red onion. Cook until golden. When you see a few caramelized or charred edges add 2 tsps water to the pan and cover quickly to catch the steam. 

Once the turnip is tender add the pumpkin, garlic, salt and pepper. Toss together for 1 minute then remove from heat. Toss with fresh chopped herbs and serve.

Makes 2-3 servings

Scalloped Turnip

 Here's a change of pace for that boring old turnip!

Ingredients:

1 medium turnip (softball size), thinly sliced

1 medium onion, thinly sliced

1  1/2 cups shredded cheese (gruyère, swiss or in this case jalapeño cheddar)

1 tsp garlic powder

1  1/2 - 2 tbsps butter

1  1/4 cups chicken broth

salt and pepper to taste

sprinkle dried parsley

Butter a 1.5L baking dish. Layer turnip and onion slices along with garlic powder, salt and pepper and cheese. If you have a mandolin use it for uniformly thin slices. 

End the layering with cheese and more seasonings and parsley.

Pour the broth in at the edge not to disturb anything, then top with some dabs of butter.

Bake at 375°F for 45 minutes to 1 hour or until a fork goes clean through.

Goes well with most anything you'd serve scalloped potatoes with!

Makes 4 servings

Turnip "Fries"

For a change why not use turnips instead of potatoes when you make fries?  Or make half and half turnips and potatoes like I did here. (Sometimes you have to ease them into something new right?)

1 turnip
1 tbsp olive oil
1 tsp red wine vinegar
2 shakes worcestershire sauce
salt and garlic powder to taste

Wash, peel and cut the turnip like you would a potato.

Take a plastic bag and toss all the ingredients with the turnip.

Spread them out on a parchment lined baking sheet (alongside the potatoes)

and bake in a 450 F oven for 25-30 minutes.

I think they look better than the potato fries.