Turnip Bisque Recipes

Steps:

• Preheat oven to 350F; butter a casserole dish (or spray with Pam) and set aside.
• Peel and dice turnip (this can be a tough job, as turnips are very dense) and place in a large pot.
• Cover with cold, lightly salted water and bring to a boil.
• Boil until turnip is tender (this takes longer than potatoes, usually), then drain and return to the pot.
• Mash turnip with the 1 tbsp butter and cream; stir in 1/4 cup brown sugar and the cinnamon; set aside.
• Peel apples, core, and slice.
• In prepared casserole dish, layer 1/3 of the turnip, then half the sliced apples, then 1/3 of the turnip, then the remaining apples, then the remaining turnip; smooth top.
• At this point, you could cover the dish tightly and refrigerate for several hours; don't put topping on until you're ready to pop this into the oven.
• When ready to bake, combine topping ingredients in a small bowl until they are crumbly; sprinkle over top of turnip.
• Bake in preheated oven for one hour; serve.

Steps:

• Preheat oven to 375°. Place turnips in a small saucepan and cover with water. Bring to a boil. Reduce heat; cover and simmer 10-12 minutes or until tender. Drain. , In a small bowl, combine turnips, 2 tablespoons butter and eggs. Combine flour, brown sugar, baking powder, salt, pepper and nutmeg; add to turnip mixture and mix well. Transfer to a greased 8-in. square baking dish. , Melt remaining butter; toss with bread crumbs. Sprinkle over top. Bake, uncovered, 25-30 minutes or until a knife inserted in the center comes out clean. Serve immediately.

Steps:

• In a 6-8 quart soup pot saute the onion and garlic in the olive oil until the onion is softened.
• Add the sweet potato, parsnip and turnip and cook until softened, about 8 minutes, stirring occasionally.
• Add the chicken stock and bring to a boil.
• Boil uncovered for 15 minutes or until vegetables are tender.
• Puree using either a stick/immersion blender or by transferring to a blender and then back to the pot.
• Slowly add the heavy cream into the puree.
• Ladle into bowls and garnish with a dollop of sour cream and a sprinkle of chopped flat leaf parsley.