Buttered Mint Turnips, exclusively Skirt in the Kitchen
I cannot look at a turnip, hold a turnip in hand, or cut one open with an Old Hickory knife without thinking about him-without him coming to memory every single time. My father loved turnips. He was not a picky eater. There were so many of his favorite foods, but he especially adored garden vegetables.
I still have not baked his and my mother’s turnip casserole that they made one Thanksgiving morning-oh, when I was nine or ten. That turnip casserole found its way through people’s hands and on their tables without the very recipe in my own possession as an adult. What a pity, a needless shame not to have it. I was there. I’ve asked for that recipe through sources, but for some crazy reason, I will have to come up with one of my own now, one that I can best emulate to my memory of that very turnip casserole. It’s been years since I’ve tasted their turnip casserole that Dad continued to make through the remainder of his years. I liked that about my parents. They came together, harmonized well, in the kitchen and garden. I also liked that about my father, that he cooked and baked from the heart.
Dad loved his turnips like he loved his hot peppers.
Peel, quarter, and slice raw turnips.
Add fresh mint leaves. Why?!-because mint, turnips, and salted butter harmonize beautifully. It’s spring and Easter, it’s balanced, a good marriage of flavors for the taste buds. It works! Try this. Don’t add anything else or you’ll miss the abundance of this very combination that is d i v i n e. If you like/love turnips, this will be a favorite for you. The mint is not overpowering. It mellows into the turnips, even causing the turnips to mellow as they soften in salted hot butter with mint extracting into this vegetable that becomes a unique potato in a way.
Have good butter, 1 whole stick.
Don’t hesitate with the amount of mint because more mint will be needed. Cook on medium low to medium heat.
Sauté, don’t fry. You want a tender, soft texture for the butter to glide over the turnip quarters as though the minty butter can almost be a sauce.As the mint cooks into the turnips, and it’s smelling so good, add more fresh mint. Keep the turnips moving every so often so they don’t develop a crisp edge and finish on the cuts.
Check to see if they are fork-tender and if more salt is needed.
This is great with eggs for breakfast or brunch, even for supper.
Turnip an egg; “turn up” an egg.
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