Turnips and Onions
I had turnips for the first time this winter, thanks to Papa Spuds. They kept showing up on the list, and I figured, if this is what grows in the winter in NC, I should learn to cook it. As far as I can tell, people generally treat them like potatoes and mash them. But they're less starchy and much more watery (so they cook down), and they have a distinctive, slightly sharp flavor. It reminds me a little of horseradish, for some reason -- I think this dish would be amazing with a nice steak for that reason.
They look a bit homely, but trust me, this is good stuff for a cold winter night.
In salted water to cover, boil
- 1 1/2 lbs. turnips, peeled and cubed (about 3 medium)
until tender, about 15 minutes. Drain and return to the warm burner to dry slightly, then mash with a hand masher and mix with
- 1/4 c cream
Place mashed turnips in a greased casserole dish.
While the turnips boil, put a large stainless steel skillet over medium heat. (Nonstick won't work because the onions don't caramelize as well or develop as much fond, and cast iron won't work because you can't see the difference between caramelized and burnt against the dark surface. Stainless it is.) Add
- 1 T butter
- 1 T olive oil
- 2 medium yellow onions, sliced
- 1 t sugar
- salt to taste
Cook, stirring frequently, until onions are soft and browned, and a thick layer of brown fond has collected on the bottom of the pan. If the fond begins to turn very dark and look or smell burnt, reduce the heat! To the hot skillet, add
- 1/4 c water
- 1 T balsamic vinegar
With a wooden spoon, stir rapidly, scraping the bottom of the pan clean. All the fond should dissolve and coat the onions. (Bonus: cleanup will be easy.) Continue to cook over medium-low heat until the excess water evaporates and the onions are coated a rich brown sauce. (If you take it too far and bits begin to stick to the bottom again, add more water and repeat the cycle.) Layer the onions over the turnips in the casserole.
Bake in a moderate oven until heated through and bubbling, about 15 minutes. 350 F will work fine, but so will most other temperatures, and the time isn't too critical. This is a good way to hold the turnips until the rest of the meal comes together. Both the turnips and the onions really cook down a surprising amount, so this only makes 3-4 servings. I'm sure it could easily be doubled, though.
