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Wait… I actually like turnips?

I’ve always hated turnips.  Even the smell would make me gag, nevermind the taste.  And for as long as I’ve hated turnips, my family has teased me about it.  My mom makes the joke every Thanksgiving that she made sure to make turnips for me.

So you can imagine my lack of excitement when I found my CSA from Red Fire Farm contained hakurei turnips.  “Oh great,” I thought. “Those are definitely going to sit in the fridge until they go bad.  Yuck.”

That said, I decided that it was time to give them a try again, especially since my mom always got the biggest, most gigantic turnips for Thanksgiving, and I’ve read that those aren’t as good.  Ok, let’s give it the old college try.

My wonderful husband did all of the legwork (“When you write about this on your blog, don’t forget to write that even though it was your recipe, I cooked it!” He was super excited to present the finished product to me! :)).  He proudly walked into the living room with a piece of raw turnip and asked me if I wanted a piece.  I told him he had to go first, so he broke off a piece and ate it, exclaiming that it tasted like a spicy potato. Well I wasn’t about to be outdone, so I tried a piece myself.  Not my favorite thing in the world, but not bad either.  Who woulda thunk?

Pork loin and turnips

You’ll need:

  • Pork loin (2 lbs?)
  • 4 hakurei turnips, washed and cut into slices
  • Minced green garlic
  • Salt and olive oil
  • Lettuce

And here we go!

  • Rub pork loin with salt and olive oil and place into pan
  • Placed turnips into the pan with the pork
  • Drizzle a bit more olive oil over the turnips
  • Sprinkle green garlic over this
  • Cook at 375F for about 50 minutes (until the meat reaches 160F)
  • Remove from oven and let rest for 5 minutes before cutting
  • Serve over a bed of lettuce

To my surprise, I actually liked the turnips.  They weren’t evenly cooked, as the slices on top were nicely browned and were soft and mild-tasting, while the ones on the bottom were crunchier.  When we make this again, we will try throwing everything into an oven bag/aluminum foil baggie and braising the whole shebang.  This should ensure that the turnips are evenly cooked.

All in all, though, this recipe was incredibly simple, and made for a nice dinner.  Not only that, but it also showed me that I can learn to like things I previously hated.  Even turnips.

One Comment

  1. sweetpepper says:

    i used to only eat turnips(well, rutabagas) raw as a kid. the crunch was at least good. my mom LOVES them for some reason, so they always have a place in our holiday meals as well.

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