Straight from the Farm

a turnip tucked in tulips

Port Wine and Pastries:  Yes, my dear readers, I am currently away from my desk/computer, hiking around the steep hills of Lisbon and rural sections of the northern Minho region of pint-sized Portugal.  I can’t wait to get back and tell you all about the rich old-world culture of this unique little country oft forgotten by European travelers intent on getting to Italy and Spain.  In the meantime, enjoy this post for Turnips Stuffed with Rutabaga and Peas, and please have patience with my delay in responding to comments. 

Obrigada e adeus (thank you and farewell)! 

a lone rutabaga
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a turnip shell and its insides
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top of a stuffed turnip
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rutabaga and turnip pieces for roasting
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roasting done
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peas and butter!
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“x” marks the spot for scooping out turnip flesh 
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stuffed turnip with tulips
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Turnips Stuffed with Rutabaga and Peas
Loosely adapted from Lancaster Farming, 1/12/08

2 large turnips
½ a small rutabaga
½ c. frozen peas
1 T. extra virgin olive oil
1 t. cumin
1 t. ground rosemary
1 t. rubbed sage
1 t. salt
Freshly ground black pepper

Scrub turnips well and cut a thin slice off the top and the bottom of each.  Working carefully with a sharp knife, cut an “x” through the turnip flesh, being sure not to pierce the sides.  Using a melon baller or small spoon, carve out the insides of the turnip, leaving a ¼ - ½ inch thick wall all around.  Set turnip shells aside and save the “insides” for the next step.

Preheat the oven to 400 F.  Peel the rutabaga and dice in to small cubes.  On a foil lined baking sheet, toss rutabaga cubes and turnip insides (cut up any turnip that seems too big) with olive oil.  Sprinkle spices, salt, and pepper over them and toss again to coat evenly.  Roast in the oven until tender and browned on the edges, about 20 minutes. 

While vegetables roast, bring a large pot of water to a boil.  Salt generously and submerge the turnip shells in the water.  Boil for about 10 minute until fork-tender.  Remove from water with a slotted spoon or tongs, dumping out any water in the cavities.  Let turnip shells drain and cool.  Cook the frozen peas for three minutes in the same boiling water as you used for the turnips.  Remove with a slotted spoon and set aside. 

When all the vegetables are ready, combine the peas and roasted vegetables before stuffing them into the turnip shells.  Serve immediately or keep warm a 200 F oven until ready.  Any leftover vegetable stuffing can be served alongside the stuffed turnips.

(serves 2)

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insides of a stuffed turnip
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