We had a very small crop of late-planted turnips this fall. We planted quite a lot of seed at the beginning of August, and it all came up very nicely, and I was excited. After about a week or so, though, I noticed the greenery was not advancing, but retreating. It soon became clear that they were being eaten by bugs faster than they could grow. Only a handful survived and thrived enough to produce a usable root. We are going to have to find some way to deal with this next year; it seems the longer we garden the worse the bug situation gets. I was also surprised to see that about half of the survivors, or even a bit more, were white turnips even though we had saved seeds from Goldana. Recessive genes? Cross contamination in the previous generation? No idea. I saw the trick for cutting the turnips on Pinterest somewhere, but I can I find it now? I cannot. But cutting your turnips while they are held in the cup of a wooden spoons keeps them in a nice shape as they cook. I’ll be doing it again.
4 servings1 hour 10 minutes – 10 minutes prep time
6 to 8 medium-small (450 grams; 1 pound) turnips2 tablespoons unsalted buttersalt & freshly ground black pepper to taste1 teaspoon rubbed thyme1 tablespoon honey1 teaspoon Dijon mustard1/2 cup chicken OR vegetable brothPreheat the oven to 350°F.
Peel and trim the turnips. Cut them into wedges, leaving them attached at the bottom. (A wooden spoon to hold them will make this easy.) Slice the butter into bits and strew it around a baking dish that will hold the turnips fairly snugly. Put them in, cut sides up.
Measure the salt, pepper, thyme, honey, and mustard into a small bowl, and mix well. Slowly mix in the broth until everything is dissolved. Pour this evenly over the turnips.
Bake the turnips at 350°F for 20 minutes. Turn the turnips over carefully (cut sides now down) and bake for a further 20 minutes. Turn the turnips back to cut sides up again, and bake for a final 20 minutes. Serve at once.
Last year at this time I made Perfect Fluffy Scrambled Eggs.