Garden expert Charlie Nardozzi joins us with some turnip recipes for fall.
Gilfeather Turnip Soup
1/4 lbs butter
3 lbs Gilfeather tunrips, peeled and chopped
4 large onions, chopped
1 clove garlic, minced
8 cups veggie or chicken broth
1 cup half and half
fresh spinach, washed and destemmed
salt and pepper to taste
Melt butter in a 5 quart pan and saute chopped onion and garlic until soft, but not browned. Add stock and chopped turnips and cook until tender, Drain and reserve some liquid. Puree in a food processor until smooth. Add seasonings and half and half. Mix well. Adjust seasonings to taste. Add reserved liquid to the consistency you like. Saute spinach in a small amount of olive oil and use as a garnish on the top before serving.
Mashed Spicy Gilfeather Turnips
4 cups Gilfeather turnips cubed
1 apple, peeled and sliced
1/4 Tsp all spice
1/4 Tsp nutmeg
1/2 cup mayonnaise
1 Tbsp butter
Cook turnip and apple in large saucepan until tender, Drain and preserve some liquid. Add butter. Stir in allspice, nutmeg and mayonnaise. Mash and add liquid, as needed, for consistency.