So it’s mid-January, and we’re still enjoying the stash of root veggies tucked away in the crisper bin back in November. Turnips have proven to be among the sturdiest of our veg but, honestly, they’ve never been my favorite, so I’ve been on a mission to uncover new recipes that don’t suck.
First came this gem for a gratin that was so good, hubby and I had to arm-wrestle for the leftovers.
Then last week our friend Erin surprised me with a cookbook that’s perfect for these freakishly cold days we’ve been (not) enjoying: “Soup Bible” by Michael Joseph. Inside was a title that piqued my curiosity — turnip and pear soup. The ingredients were an odd mix of things that sounded fine on their own but might not work well together. You know, like ketchup and ice cream. Feeling adventurous, I threw it all together in a pot, substituting North Georgia apples for the pears.
Turnip and Apple Soup
2 tablespoons olive oil
1 onion, finely chopped
3 white turnips, peeled and finely chopped
3 ripe apples, peeled, cored, and finely chopped
4 cups chicken or vegetable stock
1 teaspoon fresh lemon thyme
salt and freshly ground pepper
In a saucepan heat oil and add onion, turnips and apples. Cook over gentle heat for 3-4 minutes. Pour in stock, add lemon thyme and bring to a boil. Simmer, covered, until vegetables are tender. Remove from heat and cool a little. Blend contents of pan until smooth. Return to the saucepan and gently reheat. Season to taste.