Turnips…, Yes, Turnips! Are you a fan? We are…, we have enjoyed them for years mainly as part of our “lenten” meals. I remember my grandmother growing them in her gardens which she actively tended into her late 70’s. She would bring them home and that was when the magic began!
She and my mom or one of my aunts would wash & peel them, shred them and saute them in olive oil and butter until it was a lovely, golden brown. When cooled, this mixture went into a pie/pastry crust, baked, topped with a dollop of sour cream, and enjoyed!
We hope you will give turnips a try… here’s our family recipe.
Our Family’s Turnip Galette (thin “round” cakes or pastries)
2-3 large turnips
1/2 Tablespoon salt (after shredding, to let sit for 30 minutes)
2 Tablespoons olive oil
2 Tablespoons butter
Prepared or homemade pizza, pie, or phyllo dough
Salt and pepper to taste
Sour cream, to add to the deliciousness!
Preheat oven to 350-degree oven
Wash, peel, and shred turnips.
Sprinkle 1/2 tablespoon salt over shredded turnips and let sit for approximately 30 minutes.
Drain and squeeze the shredded turnips. This seemed to be a favorite way of getting the excess water out of vegetables in Gram and Mom’s time.
I tend to skip this step. But, I always remember Ina Garten saying to always taste the food you prepare and if something is missing, add some salt — “the single most important ingredient in cooking,” And, via The Kitchn, Ina is quoted as stating, “Salt has gotten a bad rap, but it’s what ramps up the flavor of everything you cook — both savory and sweet. And then there’s google, “The purpose of adding salt isn’t to make food taste salty — it’s to enhance the flavors of the ingredients. As has been noted by a number of famous cooks, salt makes food taste more like itself. Salt is one of the basic building blocks of life — we need it like we need water, to live.” So, long story short, I need to take my time and remember to do this!
Next, saute turnips in 2 tablespoons of each olive oil and butter. Add some salt and pepper; continue sauteeing until golden brown. Taste the sauteed turnips and add additional salt and pepper to taste.
While the turnips cool, arrange the prepared dough in a dish or baking tray in a single layer. Of course, my gram and mother would make homemade dough, so that is always an option. Your decision of course!
Add the cooled, sauteed turnips to the center of the single-layer dough leaving approximately a 1″ space around the edges.
Next, fold the edges of the dough towards the center of the turnips.
Bake the galette for approximately 20-25 minutes or until it is golden brown.
Right out of the oven, top the galette with a dollop of sour cream and enjoy!
But, know that we have, on occasion, enjoyed it right out of the refrigerator cold as well. That is, if there is any leftover! It is a family favorite for sure! 😉
Be sure to let us know below if you tried our recipe or have your own that you would like to tell us about. We would love to hear what tips and tricks you have to enhance this recipe!
From our family to yours! Enjoy!