Stir-fried turnip was my common breakfast meal up to my life in highschool (I temporarily moved out of my hometown for college, so I didn't have the same breakfast ritual). Woke up in the morning, I could hear clanging sounds of grandma's metal spatula and heavy iron skillet in distant. She was cooking, and she cooked more that one dish just for breakfast. Everyday. Among things that she cooked in the morning, there would be either stir-fried turnip or stir-fried spinach. So, I was pretty familiar with turnip. The very first time I did grocery shopping after In moved to the States, I was happy to find vegetable that reminded me of my home.
I thought I knew turnip very well. Apparently it was the upper part only that I was familiar with. I didn't know that the bulb part ever existed until we found the whole turnip plants in our CSA box. I usually separate the bulbs and the greens. I scissors-cut the leaves to 2-inch long, bag them, and refrigerate them as soon as hubby brought the box home. My common way to cook the bulb is by roasting them. That chilly evening, however, I wanted a bowl of warm soup. So I searched for and found a turnip soup recipe online that looked promising. I altered the recipe to make it lighter than it's supposed to.
I was kinda surprised with the taste. It is naturally sweet and... turnipy! I think it would be better to have it with crusty savory bread. I can understand if some people are not crazy about it. I don't think I am, but hubby is. Even when the soup was still half full, he asked me if I would make the same soup again someday.
Ingredients: 2.5 lbs turnip, peeled and coarsely chopped
1 onion, chopped
2 Tbs butter
5 cloves of garlic
3 stalks of green onion/leek (white part only)
1.5 cups whole milk
2 cup chicken broth
3 stalk of thyme
Salt and pepper
Heat butter in a large saucepan over medium heat. Add onion and turnip. Cook and stir until beginning to brown. Add the green onion, broth, salt and pepper. Bring to a boil. Simmer, stir once or twice, until the turnip is tender. Puree the soup in the pan using an immersion blender or food processor. Put the puree back to the pan. Add milk. Bring to a boil. Serve warm.