Next to a gleaming pile of tomatoes, and far outdone by a collection of fuchsia-colored radishes and candy-striped beets, I studied the heap of dusty white turnips humbly sitting untouched. While the Santa Monica farmer’s market buzzed with Sunday morning action, the turnips seemed destined to simply watch quietly. Three or four to a bundle, each bundle just a dollar a piece, I began to feel a little bad for the turnip, the way you watch an acquaintance fidget awkwardly alone at a party.
As much as my experience with vegetables is extensive, the turnip and I surprisingly have never met in the kitchen. It has always seemed like an extraneous ingredient – something you have to get rid of in the garden, so you end up throwing it into a pot with – whatever – and hope that it just cooks away. The turnip is just not the star-quality food I normally seek when selecting ingredients, but as a seasonal, local, and I do believe a bit of a lonely crop, I was compelled to take a turnip bundle home with me.
“What do you do with these turnips?” I dubiously asked the woman managing the vegetable booth.
“Make a soup.” She answered, while collecting my money.
I was beginning to picture an image resembling the children’s story, Stone Soup. Things just get thrown in the pot, and eventually a long simmer just works everything out somehow into a good meal.
“What kind of soup?” I asked.
“Turnip Soup.” And she was onto helping the next customer as I was left standing alone with the responsibility of 4 bulbous turnips.
Later that evening as the wind howled outside, I tentatively chopped my turnips, determined to make the quiet tuber a star. I found it to be much like a potato, yet with a higher water content and slightly sweeter flavor. I solicited the help of a single yam to further enhance the sweetness, alongside a minimal complimentary ingredient list, which included the basics: onion, garlic, etc.
A half hour passed. The smell of savory swelled. And finally, there it was: Turnip Soup
The spotlight turned on. The turnip stepped out.
It was absolutely delicious.
Puree of Turnip Soup:
A comforting holistic soup made from the delicious yet often forgotten turnip.
2 Tbsp coconut oil
1 medium yellow onion, chopped
2 large cloves garlic, minced
3-4 turnips (about 1 pound), chopped into 1” pieces
1 medium sweet potato (about ½ pound), peeled and chopped into 1” pieces
2½ cup vegetable broth
1 cup unsweetened almond milk
¼ teaspoon salt, or to taste
½ teaspoon black pepper
Heat a large saucepan over medium heat. Melt the coconut oil, and add the onions and garlic. Sauté for 3-5 minutes or until onions begin to turn translucent.
Add the turnips and the sweet potato and sauté for 2 minutes longer. Pour in the vegetable broth and almond milk. Bring to a boil, then reduce heat and simmer for 20-25 minutes, or until turnips and potatoes are tender.
Transfer soup contents to a blender, and puree until completely smooth (blend in a couple small batches, if necessary). Pour soup back into pot and reduce at a low simmer for 5 minutes longer. Add salt to taste and black pepper.
