A forgotten vegetable, ridiculed by Baldrick in the British series Blackadder (remember the Turnip Surprise that he prepared for Blackadder? It contained, obviously, turnip and the surprise? There was nothing else in it except the turnip) and it still not very popular.
To be called a golden turnip and remain forgotten is of course a bit sad.
Let’s give credit to the turnip: it has been around for many years (according to some sources as early as 2000 BC), it is used in many cuisines, from America to Japan, the leaves are also edible and it was once an important vegetable in the four-year-crop-rotation system. Next time you see turnips, just buy them, look for a recipe and enjoy.
The golden turnip has indeed a beautiful yellow colour, its taste is sweet and delicate, the structure smooth. Great to turn into a mash (with butter and perhaps nutmeg). They can be eaten raw (crunchy and the taste is peppery, radish-like). You could also mix them with other vegetables such as Jerusalem artichoke and parsnip (fry in the oven).
We combined the turnip with a very tasty quail, stuffed with prunes, pancetta and bay leaf.
The turnip was cheap, the quail expensive so we decided to spend even more money and bought a bottle of Château de Crémat from the Bellet region near Nice. The wine is made with 75% folle noir and 25% grenache. Folle noir is a grape typical for the Provence region. Once very popular, this grape is now hardly used.
The wine is very balanced with flavours like prune and blackberries, a touch of oak and an aroma that made us think of flowers and dark fruit. In general you’re looking for a full bodied red wine, one that matches the quail and the presence of the bay leaf and the herbs in the pancetta.
What You Need
- 4 Golden Turnips
- Black Pepper
- Olive Oil
What You Do
For the quail see our earlier post. For the turnips: peel these as thinly as possible. Cook for perhaps 5 minutes and let cool. Slice in eight. Heat a pan, add olive oil and colour the turnips quickly. The idea is to add some colour and taste to the turnip and keep its golden colour. Serve with some black pepper and nutmeg.
Use the remainder of the quails to make a very tasty stock. Put in ice cube bags, freeze and use when making sauces.