For some reason, Mom hates turnips. They survive the freeze, grow really well in her garden, cook up nicely, and still she does not like them. More for me. I brought back a good pile of them from my trip up to the annual bonfire last weekend and will soon be cooking them into tasty things.
I have learned from two farmer-family co-workers and a farmer-family almost-in-law that turnips are best after the first freeze of the season (like strawberries). This batch is mild and delicious even raw. They will become a variety of things, the first of which will be another batch of balsamic vinegar turnips and (optionally) sweet potatoes.
Turnips with Balsamic Vinegar
fresh turnips, peeled and chopped
sweet potatoes, chopped
bit of water
some balsamic vinegar (1/4 to 1/3 cup)
some brown sugar (about 1/4 cup, to taste)
spices:
pinch of cardamom, ground
pinch of cinnamon, ground
pinch of pepper, freshly ground
very small pinch of cayenne pepper, ground
Directions:
Put pile of chopped turnips and sweet potatoes in pan with a bit of water with any spices you like and bring water to boil. Reduce heat to very low, simmer covered about 45 minutes to 1 hour to tenderise.
Bring water back to a boil and simmer uncovered to boil off water.
Add balsamic vinegar, brown sugar, and any other spices you forgot. Probably reduce heat to medium-low again. Stir well while simmering to make sure sugar dissolves. Reduce heat to low, simmer covered about 30 minutes.
Uncover, simmer some more until the sauce is the consistency you like.
Eat!
I also brewed up some home-made glögg that vanished the night of the bonfire. Recipe and ideas for future recipes coming soon.
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