Summertime turnips 2521

Christine replied:

While the air conditioning in my house works just fine, the enervating heat outdoors lessens the appeal of braises for the next four months or so. I've got Local Flavors, but I haven't had a chance to look at it yet for this specific purpose. I'll be sure to check it out.

Meanwhile, I found this recipe in Elizabeth Schneider's Vegetables from Amaranth to Zucchini (which I brought to work with me tonight); it sounds like a good summertime use of turnips:

Quick Pink Turnip and Onion Pickles

"Turnip pickles are an indispensable part of meals in Japan, Korea, the Middle East, North Africa, and areas of the former Soviet Union, but they remain a rarity in the West. This unorthodox composite (including the all-American cranberry) should remedy that, thanks to its ease of preparation, color, and versatility. An buttertive munch, the low-cal slices add brightness and a tart-sweet bite to cold meat or seafood, vegetables (avocados in particular), and grain salads. For variation, add dried chiles and star anise or caraway to the pickling liquid. The beet adds rosiness -- a must in Middle Eastern versions and an inviting plus for newcomers to pickled turnips -- but is not strictly necessary."

2 small red onions 1 pound small-medium turnips (about 5 turnips, weighed without greens) 1 raw or cooked beet, sliced thin 1 cup white wine vinegar or rice vinegar 1 cup cranberry juice 4 bay leaves 1/2 teaspoon whole allspice 1/2 teaspoon whole peppercorns BOB'S NOTE: I might add mustard seeds and/or a cinnamon stick

1. Set a full kettle of water to boil. Halve red onions through "poles," and peel. Set cut side down, slice thin semicircles, then separate into layers. Peel, halve, and thin-slice turnips. Combine both vegetables in colander. Pour all the boiling water over them.

2. Combine onions, turnips, and beet in a wide-mouth 1-quart jar with vinegar, cranberry juice, bay leaves, allspice, and peppercorns, distributing the elements evenly throughout.

3. Cover and refrigerate for at least 3 days before serving, chilled.

Makes 1 quart BOB'S NOTE: I'll almost certainly cut the recipe in half.

The book also gives descriptions of recipes from other food authors, and a couple of them sounded good enough for me to attempt this summer:

"For an Indian treatment, Madhur Jaffrey combines Turnips with Yogurt and Tomato: Peel turnips and cut 1 1/2-inch dice. Pierce with a fork. Combine with salt and soured yogurt (left overnight at room temperature) and let sit for 3 hours. Strain; reserve yogurt. Brown turnips lightly in a large nonstick skillet in peanut oil over high heat; transfer to dish. Add whole cumin seeds to pan; stir in shallot strips and color slightly. Add peeled, chopped tomatoes and ground hot pepper; stir a moment. Add turnips and reserved yogurt. Cover; cook on medium heat, stirring now and then for 10 minutes. Lower heat; cook until remaining mixture clings to the turnip pieces." BOB'S NOTE: If I make this, I'll probably serve it cold. I'm guessing that the full recipe has chickpea flour added to the yogurt to keep it from curdling. Since I have no idea where the original recipe might be found, I'll just go with my instincts and add a tablespoon or so.

"Turnips are salted to eliminate moisture and 'cook' the flesh for a Japanese salad, Crisp Turnip with Sesame-Miso Dressing: Cut peeled turnips into julienne; toss with salt and let stand 20 minutes. Rinse and gently squeeze out liquid. Blend freshly toasted and ground white sesame seeds, sweet white miso, and sake. Add Japanese mustard (or any hot powdered mustard blended to a paste with hot water, then allowed to mellow, covered, for 30 minutes). Add turnips and toss to coat. Top with grated citrus zest, blend, and serve (from Good Food from a Japanese Temple by Soei Yoneda)."

Bob