02 June, 2010

Turnip Hash

You think it sounds awful, don't you?  And yet, it tastes amazing.  You see, back before we Americans decided that the potato was our go-to starch, turnips were much more popular.  French and Russian immigrants in particular were VERY fond of the hardy root.  When undercooked, they're mustardy and spicy.  However, a thorough cooking yields a vegetable with the same sort of texture as a new potato, a mild and fresh flavor, and a buttery finish that makes for a few perfect ingredient pairings.

One of those perfect pairings is the leek.  Leeks are a part of the onion family, they have a milder flavor than most onions, and they become creamy when cooked.  Leeks are notorious for being difficult to clean, but with a simple method one can clean them easily and quickly.  Leeks are one of those vegetables that people seem to consider super fancy, but they're a common garden vegetable that grow all over the United States, and are an excellent addition to any diet.

Organic Purple Top White Globe Turnip - 350 SeedsTurnip Hash
  • 4-5 turnips, chopped to 1" or smaller pieces
  • 1 leek, sliced and cleaned
  • 3 c sliced white mushrooms
  • 2 Tbs honey
  • 1 Tbs dried French Thyme or two large sprigs fresh
  • 3/4 tsp Coarse ground black pepper
  • 1/4 tsp Pink Hawaiian sea salt*
  • 1/4 c extra virgin olive oil
In a wok, heat the oil over med. high.  Add the turnips and cook for 5 minutes or so, and add the honey. Make sure you completely coat the turnips in the honey.  This is important, as the extra caramelization from the honey will eliminate a great deal of the turnips' extra spice.  Continue to stir regularly as you cook the turnips for another 8-10 minutes, or until the turnips are slightly brown.
Add the leeks, salt, and pepper, and continue to stir regularly for another 5 minutes, until the leeks are thoroughly wilty.
Add the thyme and mushrooms, and continue to cook for 5 minutes or until the mushrooms are thoroughly integrated.

Enjoy hot, paired with crusty bread or a croutette.

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