With the end of summer comes the harvest of the fall fruits and vegetables. This week we're featuring the root vegetable Turnip. A simple use for turnips is as an excellent replacement or augument for potatoes in stews.



These bulby root vegetables are grown for both their bulb and their tops. These grow relatively fast - and in 60 days you can have a complete crop.

Cleaning them very well, and chopping them fine, and boiling the tops (remove the tough, woody parts) is one way to serve these greens with a cooked pasta. Many will boil the greens and save the water to cook the pasta in for flavor.

Peeling the waxy outer off the bulb, these can be stewed, boiled, roasted - your choice.

Their mustard-like bite makes this root vegetable a perfect addition to roasted vegetables and hearty stews. Turnips can be shredded, cut, sliced or mashed for your preference. Boil or steam, if you want. Having that "radish-y" taste, some will peel and eat raw. Others may mash along with their regular potatoes. Some like them with butter, salt and pepper - some prefer honey.

TURNIP CASSEROLE
SERVES 4

2 lbs. turnips, peeled and chopped
¼ c. butter or margarine, divided
1 small onion, finely chopped
½ c. milk
1 ½ c. (6 oz.) grated white Cheddar, divided
½ t. salt
½ t. pepper
1/3 c. Italian-seasoned breadcrumbs

Combine turnips and water to cover; bring to boil; cook 20 minutes or until tender. Drain well; transfer to large bowl, and mash. Melt 1 T. butter; add onion, saute 3 minutes or until tender. Add onion, milk and 1 c. cheese, salt, pepper and remaining ingredients to turnips. Spoon into lightly greased 11 X 7-inch baking dish. Sprinkle evenly with breadcrumbs and remaining ½ c. Cheddar. Bake 350 F. for 30 minutes or until lightly browned.

Turnip Greens with Cornmeal Dumplings

3/4 pound smoked meat (smoked turkey wings are excellent)
4 quarts water
1/2 teaspoon salt
1/4 t. pepper
1/4 t. garlic powder
2 chicken bouillon cubes
1/4 teaspoon ground ginger
1 bunch turnip greens with roots
4 tablespoons (1/2 stick) butter
1 teaspoon sugar (optional; may be used if greens are bitter)
Cornmeal Dumplings, recipe follows

Place smoked meat in water along with House Seasoning, bouillon, and ginger. Cook over low heat for 1 1/2 hours. Strip turnip leaves free of the big stem that runs down the center of each leaf. Wash in a sink full of clean water. Drain and wash twice more, since greens can often be sandy. Peel and slice or quarter roots. Add greens to meat; cook for another 30 minutes, stirring often. Add roots and continue to cook for approximately 15 minutes, or until roots are tender. (Reserve 2/3 cup turnip liquid for the dumplings.) Add butter and sugar. Serve with dumplings.


Cornmeal Dumplings
1 cup all-purpose cornmeal
1/2 teaspoon salt
1 small onion, chopped
1 egg
2/3 cup liquid from cooked turnips
Mix all ingredients together. Dipping by teaspoonfuls, gently roll batter in the palms of your hands into approximately 1-inch balls; drop into boiling turnip liquid Make sure each dumpling is completely covered in liquid by shaking the pot gently; do not stir. Boil for about 10 minutes.