Turnip in August - help!

[WilsonFrickett]

My veg box has just arrived with a substantial turnip. Not even one of the wee baby ones which are at least cute to look at.

So what shall I do with it? It's still really hot here so any of my usual stand-bys (haggis neeps and tatties*, Nip soup, rumbledethumps) just aren't cutting it... I'm not so fond of it that I could just bake it and serve it as a side dish, iyswim.

*Yes, I am Scottish
Yes, we actually eat haggis
Although I prefer veggie haggis, even though we aren't veggie.

TIA

Slice it into chip shapes and roast with lots of oil and sea salt. Or make turnip dauphinoise?

i cooked potato dauphinoise tonight and when I looked at Hugh's F-W's recipe I thought of you as he suggested potato and turnip dauphinoise.

Well I am planning a roast chicken on Sat so maybe I shoud give that a go or maybe boulangere would work better? Sweet and cream might be a bit too much

Did turnip boulangere - layered with onion, garlic and thyme then baked in the oven with stock and omg it was delish. DH was All 'why are we eating turnip' but had seconds. Definite recommendation and if you are roasting anyway the oven is on so it's really easy to do.

I could give you a turnip Curry recipe if the sound it has not made you run already.
I have pickled turnips and they are sitting on my kitchen window in a glass jar cooking in the sun, nearly ready in 10 days..

Tell me more about the pickles....

Giant turnip. Sliced into whatever shape you like.
Wash the pieces, dry on a kitchen towel overnight.
In a glass jar, say the standard marmalade bottle.
Add mustard oil nearly to the top.
Add a teaspoon of salt.
Add teaspoon of red cayenne pepper.
Add 1/2 tsp of mustard seeds.
Add 1/2 tsp of fennel seeds.
Add 1 tablespoon of turmeric.
Shake it all well with the lid tightly closed.
Add turnips (you can add carrot batons and chunks of cauliflower too).
Tightly shut lid.
Leave in a sunny spot for 10 days or so. You can shake the jar about every alternate day so the spices don't just sit on the bottom. The longer it gets the sun the softer the veg will be. They should be like pasta in 10 days - al dente (soft with a bite left).
Enjoy with kebabs, pita, curry. Or even as a side to mild Mediterranean and middle eastern dishes.

Funny how we view vegetables to differently..

Totally agree - I am so broad minded about most food and then some things are just so Scottish in my mind I can't look beyond what I already know . I will start getting more neeps in the veg box as winter comes in (Scottish winter veg boxes are all about the roots) so I will def give this a go, cheers. It reads like kimchi to me?

Thanks; I'm going to try the boulangere dish and the pickles!

Glad you guys like it. This is a North Indian (Himalayan region) recipe that a whole lot of grandmothers made as the snow stopped most veggies from growing, or so I am told. Thus also a root veg recipe mainly. The slanting sun rays cooked this pickle well I am told.

The reason I like this one is that I can once in a whole get a piece of veg out, check flavour and add more spice/salt accordingly and not worry about messing it up. Oil and salt preserve veggies well. Makes a quick meal with home roasted chapaati or parathi too.

Totally loving the connection between Scotland and the Himalayas - that is exactly the same story my grandma told me about turnips. Love that about food, the way completely different cultures have the same story