Dana Mead's Turnip Recipes

I have two recipes with turnips and other root veggies to share. My family has enjoyed both of these and we hope other members will too.

Sincerely,

Dana Mead

Cheesy turnips and carrots (from allrecipes.com)
Prep time 10 minutes; cook time 20 minutes
4+ main dish servings for vegetarians, 8+ side dish servings.

3 cups diced peeled turnips
2 cups sliced carrots
¼ tsp ground ginger
¾ c water
1 tsp salt, divided
½ cup chopped onion
½ cup diced celery
3 Tbs butter or margarine
3 Tbs all purpose flour
¼ tsp pepper
1 ½ cups milk
1 cup shredded cheddar cheese

1. Combine turnips, carrots, ginger, water and ½ tsp salt in a sauce pan, cover and cook on med. high heat until tender ~(10-15 minutes). Drain and reserve liquid.
2. In a skillet sauté onion and celery in butter until tender; stir in flour, pepper and remaining salt.
3. Add milk and vegetable liquid; bring to a boil. Stir until thickened and bubbly.
4. Stir in cheese until melted; stir in the vegetables and heat through.


Vegetable Cornish Pastries (from allrecipes.com; I’ve included my adaptations )
Prep time 30 minutes; cook time 45 minutes; great entrée to serve with a salad or soup.

1 recipe whole wheat pastry dough for a double crust pie (I use packaged refrigerated pie crust)
¼ cup butter (I use olive oil)
1 sliced onion thinly
1 carrot, thinly sliced
1 turnip, peeled and diced small
1 large potato, peeled and diced small
¼ lb mushrooms, chopped
2 Tbs water
1 tsp yeast extract spread (hard to find outside the UK, but home beer brewers might have some on hand; I omit this one)
¼ cup milk
1 egg
¼ lb shredded cheddar cheese
Salt and pepper to taste
1 egg, beaten

1. Preheat oven to 400 degrees F.
2. Divide pastry dough into four equal portions and form into squares.
3. Melt butter in large skillet and sauté onion until translucent and beginning to brown. Add carrot, turnip, potato, mushrooms, and water. Lower heat and cover skillet. Cook for 10 minutes, stirring occasionally.
4. In a small bowl whisk on egg in milk. Stir into cooked vegetables. Stir until mixture thickens. Add cheese and season to taste. Set aside to cool.
5. Place ¼ of filling on one half of each pastry square. Fold pastry over and seal edges. Brish tops of pastry with beaten egg.
6. Place pasties on a baking sheet and bake for 30 minutes until pastry is golden brown.