What's wrong with turnips?

Most people hate turnips. I think I know why. For many of the "older" generations, turnips are associated with WWII. During the war turnips or rutabagas, a close relative but with yellow flesh, were a main stay of the diet in Europe. (Prior to the war rutabagas were considered animal fodder.) This left negative associations which were handed down to their children.

Also, overcooked turnips may exude a strong odor into the house (though not foul like overcooked broccoli or cabbage).

Despite that, I adore turnips. One of my favorite vegetables. So I was thrilled when my farm box yesterday included a bunch of baby turnips with greens attached. By baby I mean about 2-3 inches in diameter and the skin was still soft, not mini chi-chi. I decided to cook the greens and roots together as the Greeks do with beets (see earlier entry) though in a different fashion. This is a recipe that takes less than 5 minutes prep time!

1 bunch baby turnips with greens
3 slices bacon, diced (EVOO would work too)
1 onion diced
S & P

Separate turnips from greens. Wash greens well, remove tough stems (I broke a half inch off the stems and peeled them upwards which removed any stringiness). Slice stems into 1/4 inch pieces and leaves into one inch pieces. Set aside.

Start bacon frying.

Scrub turnip roots, no need to peel. Slice into small bite-sized pieces.

Add onion to bacon and cook til transclucent. Bacon should be cooked but not overly crisp. Add turnip roots. Saute for about 10 minutes til roots are lightly browned on both sides and tender. Add greens. Stir til greens are beginning to wilt. Cover for a few minutes til greens are tender. Add S & P to taste and serve

Oh, the baby turnips were delicious raw. I couldn't stop munching on them. If you have turnip haters in the house...slice up some baby turnips and feed them. Tell them it's jicama. They will be converted.

My favorite non-baby turnip recipe is from Julia Child's "The Art of French Cooking, Vol. 1". Casserole roasted pork with turnips and cabbage. I use a pork butt and, OMG, it is truly a heavenly peasant feast.