Turnips are a New England staple that tend to get their moment in the fall as a component of hearty side dishes. However, there are varieties of turnips that can be found locally starting in early summer, such as Hakurei and Scarlet Queen, in addition to fall standards like Purple Top and Golden Ball. No matter what variety of turnip you’re preparing, you can use the greens to create a new dish. This recipe keeps it simple, and uses every last bit of your turnips.
Turnip Chips & Dip
Adapted from With the Grains
- 10-12 small-medium turnips & greens
- 1/2 cup melted coconut oil
- 1 Tablespoon lemon juice
- 1 teaspoon sea salt
- 1 teaspoon garlic powder
- 1-2 teaspoons fresh ground black pepper
- 1/2 teaspoon turmeric
Preheat your oven to 350°F. Wash, and slice the turnips thin. Set aside the turnip greens.In a large bowl, toss turnips with remaining ingredients; stirring to evenly coat them with oil and spices.Lay turnip chips flat on a baking sheet. Bake for 40-60 minutes, to desired crispness, flipping the turnips halfway through baking. Turnip chips are best enjoyed while still warm.
- 5-6 cloves of garlic, peeled and halved
- 2-3 Tablespoons unsalted butter
- Your set aside turnip greens
- Handful of fresh dill
- Dash of freshly ground black pepper
- ¾ cup full-fat Greek yogurt
- ½ cup cashews (or nut of choice)
In a saucepan over medium-low heat, melt the butter, and sautee the garlic, until soft and lightly brown. Combine the remaining butter, the garlic, and the remaining ingredients in a food processor or blender. Pulse to desired consistency. Keep chilled until ready to serve.
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