How to Approach a Turnip

At the BigY Turnips are $0.78/lb. I am hard pressed to find any produce cheaper than that. It could be because turnips are ugly, a non-staple, and a royal pain in the ass. So of course I bought one.

I don't not like turnips. I am just not sure why you would buy them in lieu of all the other wonderful fall harvest items that are available. Even at less than a dollar per pound you still have the dilemma of how to get your boyfriend to eat them. Something I pondered for 2 1/2 wks before feeling up to the task. Here's the answer: hide them.

During the 2 + weeks of consideration on the turnips, I had the pleasure of traversing the entire state of New York on me and Ethan's first vacation in two years! It was wonderful. Niagara falls is really as amazing as everyone says it is and really something you have to see for yourself.  The tourism thing is fun for a day or so but a continuation of it can be kind of a drag. Yes, I know you would like to take 3 bazillion pictures of yourself in front of the falls, on the Maid of the Mist, at Cave of the Winds, in front of the Niagara sign, in front of the Hard Rock Cafe sign and really any sign you can find but at some point isn't it enough? Do you seriously have a 16 GB SD card in your iPhone?

Nevertheless, it was a great time. It's nice to have time to enjoy all the things you like about your relationship instead of reminiscing about them between work shifts, meals and sleep.

Turnip Potato Hash Brown Patties

I wish I had remembered to take a picture of these beauties while they were frying. By far the most delicious looking of all the recipes I found while googling "turnip". Believe it or not, the pickins' are slim. 

So the trick is to hide the turnip inside a fried potato which you then cover with runny, delicious over-easy eggs. Anyone will eat turnips like this. I promise.  

What will you need?

1 Large Potato cubed (1/2 in)

about the same amount of turnip cubed (1/4 in)

1 Egg

1/4 cup unbleached all-purpose flour

1 TBS lemon juice

2 chopped scallions (about 3 TBS)

salt and pepper (whatever you prefer)

1/4 c oil (or 1/8 c oil and 2 TBS butter)

Boil a pot of water then add the cubed potatoes and turnips. Make sure that the potatoes are bigger then the turnip cubes! They need to cook about the same time. Boil 15-18 minutes depending on the amount you have. Be careful when cutting the turnip too, it's like a rock! Drain, add the rest of the ingredients (not the oil) and mash until combined - not too much. Heat a large skillet to medium-high-ish heat with oil until it's very hot - i'm not kidding!  Drop 3-4 TBS into skillet and flatten with the back of a spoon or spatula. Cook 4 minutes, then flip. Cook 3 minutes or until browned. Serve with runny eggs! Yay! They will be delicious fried little morsels with a hint of turnip - not overly turnip-y.