Turnips are one of those vegetables that is often passed over at farmers markets and scoffed at in CSA boxes. It is a southern delicacy that many of us do not know how to properly enjoy! If you grew up in the south and are familiar with turnips, then they were probably boiled to death and coated in sugar to cover the bitter taste. This recipe gives a fresh flavor to this totally underrated vegetable!
Turnips are not only pretty tasty when cooked right, they are loaded with nutrients as well! Packed with vitamins C, potassium, fiber and folate, these brassicas are a great low calorie option for any meal! Their greens are also very tasty and packed with vitamins C and A.
There are lots of great recipes out there for turnips that use them in unique ways. You can try turnip fries, mashed turnips and even fritters! They are a great option if you are looking to substitute for white potatoes in a recipe as well.
So, before you pass over turnips on your next outing to the farmers market, be sure to pick up a bunch and try out this delicious recipe! Don't have a tagine? You can recreate this recipe in a dutch oven as well; however, the exact times may vary on the poached eggs when using a different pot.
This hash is perfect for a hearty breakfast that will keep you energized and satisfied all the way until lunch. The turnips supply plenty of fiber to keep you feeling full and the greens are loaded with tons of vitamins and minerals to help fuel you body and mind for the day! It's a perfect win-win dish and also low in calories!
Turnip Hash in the Tagine
serves 4 total time 40 minutes
Ingredients:
1 1/2 cups diced turnips
1/2 red onion diced
3/4 cup diced mushrooms
2 cups chopped kale
2 garlic cloves, minced
2 Tbsp ghee
1/4 cup bone broth
1 tsp smoked paprika
1 tsp salt to taste
2-4 eggs (optional)
Directions:
1. Turn burner on medium low heat and let the cast iron base heat up for a minute. Add the ghee and let it melt.
2. Sauté the onion until translucent
3. Add the turnips and cover with top, cook for 5 minutes
4. Uncover and add in the mushrooms then cover and cook for another 3-5 minutes or until tender *You can use more ghee if your turnips are sticking to the bottom
5. Add chopped kale to the top and pour in 1/4 cup bone broth. Cover the dish and let the kale wilt.
6. Create little nests in the mixture and crack an egg in each slot.
7. Cover and cook for 2 minutes*, turn off the burner and do not uncover the dish for another 3 minutes (this will let the eggs to continue to poach with the steam from the tagine). It's helpful to set a timer on this step
8. Uncover after 3 minutes and rub your finger over the egg, it should be firm to the touch on the top but springy for a perfectly poached egg.
9. Scoop out a heaping portion and enjoy!
*this time could vary depending on if you are using a gas burner, you can always poach or fry the eggs separately if you would rather do that*
Next time your at the farmer's market and see those purple and white "potatoes" or get a weird looking root vegetable in your CSA box, be sure to save this recipe and use up those turnips!
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