I have never liked turnips unless they were loaded with butter and sugar. My mother used to make turnip every Sunday dinner with chicken, with turkey , with pork , with roast..... I found them ugly, bitter, hard to peel and redundant.
This week I have learned a few lessons. Lesson number one; my mom needs to get new knifes or sharpen the ones she has. Lesson number two; discovery... ok not really a lesson but... I have discovered the "Golden Turnip" also known as rutabagas, swede or neeps. Rutabagas is not a true turnip but still in the turnip family. They are taproots of plants belonging to the cabbage family not officially a root vegetable as typically thought, it is rather a swollen base of the stem of the plant growing above ground.The rutabagas were first used as winter food for live stock around the 17Th century. The poor began to eat them during times of famine, which led to the rutabaga's reputation as "peasant food".
Canada plays a large role in producing and exporting rutabagas. This vegetable is high in Vitamin A and C, foliate, potassium, dietary fiber, calcium, iron, and niacin. Raw rutabaga contains an exceptionally high amount of cancer-fighting glucosinolates.
I must be a peasant because upon cutting the 'root' end off I discovered a mild earthy raw enchanting smell and the taste was sweet and beautiful. The color and the grain of this vegetable was so beautiful I could not stop myself from showing everyone who passed by the newly discovered art that mother nature had created! Rutabagas... who knew a 'turnip' could be so lovely! Many Northern European countries mash the neeps with potatoes (Tatties and Neeps) and during the winter months enjoy it as a comfort food or a traditional accompaniment to Haggis.
As the Groundhog Ed, Cliff, Charlie or whatever his name was saw his shadow and declared 6 more weeks of winter here in Nova Scotia there is still lots of time for our own comfort food. My comfort comes in the form of soup! Here is a little recipe to help you warm up.
6 golden turnips, scrubbed and diced
2-3 cloves of roughly chopped regular garlic
2 tablespoons olive oil
salt
2 tablespoons butter
1 onion, wedged
4 cups vegetable/chicken stock
1/2 cup minced fresh chervil
crumbled blue cheese to taste
a few slices of bread (optional)
Preheat oven to 350.
Combine turnips, garlic, olive oil and salt. Roast for 45 minutes to an hour, until turnips start to brown.
Meanwhile, melt butter Add onions, cook until onions are soft and caramelized
Transfer turnips and onions to blender, add 2 cups of stock and chervil, blend until very smooth, continually adding more stock until you reach your desired thickness. Serve with a sprinkle of crumbled blue cheese.
