THIS WEEK’S RECIPE: TURNIP PUFF
Seems like turnips were on the brain this week: HOMEGROWN member Richard posted a photo of his tillable turnips (growing in a gorgeous high tunnel, to boot); another new member, Wizard, shared his recipe for sweet turnip pie; and I found myself with a pile of the stuff in my root drawer and a recipe for something called “turnip puff” in my inbox, courtesy of Red Fire Farm. Similar in texture to a soufflé or a corn pudding, this dish turned those dense, fibrous turnips into a cloud of earthy fluff. On night one, I ate it alongside a lamb burger, but I’ll gobble up the leftovers by themselves. You should, too!
WHAT YOU’LL NEED
» 2 cups cooked, mashed turnips, cooled (I used three large turnips and added some milk and 1 Tbsp butter while mashing)
» 1 cup bread crumbs (I toasted a couple of slices of old bread and supplemented with panko)
» 1/4 cup melted butter, cooled (the recipe called for ½ cup, but I reduced with no noticeable effect)
» 1 tsp sugar
» 1/2 tsp salt
» 1/4 tsp pepper
» 2 eggs, separated
WHAT TO DO
Combine turnips, bread crumbs, butter, sugar, salt, pepper, and beaten egg yolks. Beat egg whites until stiff peaks form; fold into turnip mixture. Spoon turnip mixture into a buttered 1.5-quart casserole. Bake at 350° for 40 minutes. Dig in.
With many farm shares winding down for the season, we’ve put the CSA Cookoff to bed for the year. Look for it again in late spring, sprouting along with the arugula and asparagus. In the meantime, meet HOME Cooked, a winter-friendly recipe file that revels in the earthier corners of the fridge and the pantry. Think root veggies and baked goods. We’ll post a recipe each week, featuring dishes from you. Don’t be shy. Share the goods. Especially the baked goods.