The enigmatic turnip

I didn't grow up with turnips. They don't feature in Greek cuisine very often - in  fact, I can say with confidence, not at all. Radishes yes, turnips no. And I haven't used them as an adult.

So when my beloved pulled some out of our garden recently, I had to turn to the ever-knowlegeable Stepahanie Alexander to educate myself. She says in her trusty tome The Cook's Companion, that 'The turnip (Brassica rapa) and the closely related swede (B. napus) are still considered lower-class food by many of Anglo-Saxon origin, who remember watery orange or white slush served at boarding school dinners'. This doesn't immediately endear me to the vegetable.

I read on to find that the poor vegetable is more appreciated in Japanese and Middle Eastern cultures, where pickling is common, as well as in French cuisine where they are commonly braised or prepared with lashings of butter. Much better. 

I turn to Stephanie's turnip recipes, of which she has several to keep one amused. Unfortunately, we only have half a dozen medium-sized turnips. This doesn't allow for experimentation en masse. She cites Claidia Roden's recipe for pickled turnips from her A New Book of Middle Eastern Food. I have had these pickles (or variations thereof) at Lebanese friends' houses. I feel the planets have aligned, as we also have celery and beetroot in the garden, two other key ingredients listed.  What with my supermarket brand white vinegar and salt (sorry Claudia to do this to your recipe) in the pantry, I am well placed to improvise without having to make a trip to the shops.

I find some jars and compile the ingredients in a jiffy. However, I do have to wait for ten days to taste the goodies. Admittedly, I could have used a bit less salt, and perhaps a better quality vinegar, but certainly the result is respectable. The pickled turnips went very well with the King Island Roaring Fourties blue in the fridge and a few olives that we made last season. Now I know what turnips do, my beloved might be inclined to plant some more next year. Thank you Stephanie.

For the recipe (with variations) check out the rollingpinsandneedles blog.

 

Comments

[Larissa]

Spiri, I remember having them as a kid with the Sunday roast...it caramelised and was rather delicious. Also my mum would mash it in with pumpkin and lots of butter.

[Spiri]

Yum, love the idea of them caramelised with lots of butter. My friend Jane tells me that her mum added diced turnips to soup. I am sure there are many turnip memories out there, just waiting to see the light of day... Spiri.