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{"id":919,"date":"2009-11-08T22:26:00","date_gmt":"2009-11-08T22:26:00","guid":{"rendered":"http:\/\/www.patheos.com\/blogs\/evetushnet\/2009\/11\/919\/"},"modified":"2009-11-08T22:26:00","modified_gmt":"2009-11-08T22:26:00","slug":"919","status":"publish","type":"post","link":"https:\/\/www.patheos.com\/blogs\/evetushnet\/2009\/11\/919.html","title":{"rendered":""},"content":{"rendered":"\n<\/head>

KITCHEN ADVENTURES: LIKE A GOOD<\/span> PENNY!<\/span> Today I cooked with turnips for the first time, for a warm salad. I can confidently say that this vegetable will be making many repeat appearances in my kitchen. Turnips are just as creamy and blank-slate as all the best comfort food.<\/p>\n

So here\u2019s what I did<\/span>: I heated the oven to 400. I chopped up some cute turnips with a Japanese-sounding name I can\u2019t remember, into big chunks. Imagine approximately a smallish button mushroom: That\u2019s how big they were. I then placed the turnip chunks on aluminum foil, drizzled seriously with light olive oil, tossed with cumin and a bit of curry powder, wrapped the turnip in foil, and stuck that in the oven. I waited about ten minutes.<\/p>\n

(While I was waiting, I made a quick dressing by whisking ex-vir olive oil, balsamic vinegar, and some marinating liquid from a jar of water-packed artichokes, with a bit of salt and pepper.)<\/p>\n

I chopped the turnip greens, chopped up a small hot pepper, and put that on to saute with ex-vir olive oil and salt and pepper.<\/p>\n

I cut up a ciabatta roll into smallish pieces, and put it in the toaster oven for medium-well.<\/p>\n

I chopped up some mozzarella.<\/p>\n

At this point the toaster oven chimed. I let the ciabatta cool off. Once the turnip had roasted for about 20 minutes, I shredded the toasted roll, combined all the ingredients, drizzled with the dressing, and gave it another grind of black and white pepper. Then\u2026<\/p>\n

Then!!!<\/p>\n

This was great<\/span>. The balance of the salad wasn\u2019t exactly right\u2013it could use another bright vegetable, not necessarily an out-of-season tomato but maybe I could get another pepper up in there, and I had a bit too much mozzarella proportional to the other ingredients. But the caramelized creaminess of the turnip, combined with the dark rich cumin, was just perfect. I think I could just eat roast turnip with salt, pepper, and cumin, and feel like I was eating macaroni and cheese.<\/p>\n

The greens were also delicious. Raw, they were much sharper but also much tastier than raw spinach, which has always struck me as kind of like eating dogwood leaves; cooked, they grew dark and rich, ready to play off of the hot pepper. Raw turnip greens reminded me a bit of raw sorrel (yum), while cooked turnip greens were more spinach-like, darker, more distinctive than cooked sorrel.<\/p>\n

I just liked this so much. Which is good, since I don\u2019t have a lot of winter vegetables I really love\u2013even butternut squash, which of course is delicious when someone else cooks it, I\u2019ve never quite been able to master.<\/p>\n<\/body><\/html>\n","protected":false},"excerpt":{"rendered":"

KITCHEN ADVENTURES: LIKE A GOOD PENNY! Today I cooked with turnips for the first time, for a warm salad. I can confidently say that this vegetable will be making many repeat appearances in my kitchen. Turnips are just as creamy and blank-slate as all the best comfort food. So here\u2019s what I did: I heated […]<\/p>\n","protected":false},"author":1071,"featured_media":0,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1],"tags":[],"class_list":["post-919","post","type-post","status-publish","format-standard","hentry","category-uncategorized"],"yoast_head":"\nEve Tushnet<\/title>\n<meta name=\"description\" content=\"KITCHEN ADVENTURES: LIKE A GOOD PENNY! Today I cooked with turnips for the first time, for a warm salad. 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