Turnip the Volume

Does everyone go through a ‘cooking funk’ every now and then? Does everyone wanna come home from work and not stand in the kitchen – chopping veggies, sauteing, cleaning – every now and then? Does everyone who joins a CSA look at the produce they’ve been given and say, “What in the hell am I going to do with this shit?” every now and then?

If not, then I’m totally off my rocker this time. But I have a feeling I’m not standing in this barren, gritty field all alone, am I now?

Don’t get me wrong. I love to cook, 95% of the time. I love to come home and hang my bag on my kitty hook in the hallway, toss my shoes down towards the bedroom, occasionally spin some tunes in the background, and practically meditate in front of stainless steel & granite –  chopping veggies, sauteing, and even cleaning. But the 5% does occur (5% of the time, actually). Being part of a CSA is unfortunate during those times, because the produce glares at me each time I open the pantry or the crisper drawer, and each time I open the freezer to see a plethora of meats, various cuts and types, piled high amidst peas, ‘pickle sickles’, and turkey stock.

Turkey stock. I must have overlooked it dozens of times this year already, since I vaguely recall tossing it in there last Thanksgiving weekend. Seeing turkey stock was all I needed, this time, to ‘knock the funk away’. When the CSA gives you a bag of root veggies and you’ve got a tub of stock in the freezer, it only means one thing: soup. Plus, what else is one to do with three big ol’ turnips anyway?!

I’ll admit I’ve never made turnip soup, nor have I seen many recipes for it elsewhere. And I’m not sure I’d want to eat it solo, but I’ve learned that winter squash makes just about anything taste good, brussel sprouts aside. One of my favorite parts of fall is the abundance of the winter squash crops, and we seem to always have a variation of it lying around, which is perfect when a plan for soup suddenly emerges.

So even though I wasn’t necessarily excited about cooking anything these last couple of weeks, thanks be to the turkey stock, I managed to find a little inspiration to not make those veggies wither away (although truthfully, it would take a lot for the humongous turnips to wither away…). The soup is hearty and definitely has that turnip-y taste, but the squash really provides a nice accent so balance it out, I think. And for spice, I thought a nice kick of chipotle chile powder and smoked paprika might turn the volume up, just a tad. Of course, if you’re like our downstairs neighbors and you like things nice and quiet, you can reduce the spices, but that’s just plain silly, if you ask me.

Roasted Turnip & Squash Chipotle Soup
chiknpastry recipe; serves 8-10

time commitment: 1 hour, 45 minutes (most of which is inactive)
other: freezes well

it doesn’t take much to whip up a comforting soup – honest. veggies, spices, and broth is generally all you need. Here, the squash works well with turnips which to me taste sort of bitter and cabbage-y. the squash adds the sweetness and tames the turnips, i think. you’ll note the recipe here calls for diced squash, but you can certainly halve them and roast them the “lazy way”, which is what I do!

printable version

2 delicata squash, peeled and cut into 1″ pieces
3 turnips, peeled and cut into 1″ pieces
2 T chipotle chili powder
1 T smoked paprika
salt and pepper
1 onion, large dice
2 firm apples, large dice
3 garlic cloves, minced
36 oz turkey or chicken stock or broth
18 oz water
1 T oregano, chopped
1 T agave nectar

preheat oven to 350 F.  in a large bowl, toss squash and  turnips with chipotle powder, paprika, salt and pepper and olive oil. turn onto foil-lined baking sheets. roast until tender, about 1 hour. cool slightly.

meanwhile, heat about 1 T of oil in a large heavy pot (dutch oven is perfect) over med-hi heat. add onion, apples, and garlic; saute 5 minutes. add broth, water, oregano, and squash/turnip mixture. bring to boil; reduce heat to med-low and simmer uncovered for 30 minutes.

working in batches (or using immersion blender), puree soup until smooth. return to pot. at this time, if soup is too thick, add more water to thin, being sure to heat through. stir in agave nectar. season to taste with salt and pepper and finish with a splash of half & half, if desired.

6 thoughts on “Turnip the Volume

  1. Bravo for using up the ‘Neeps. They’re the bane of my winter CSA existence. For whatever reason, I just can’t stand them. I’ve tried them mashed, roasted, gratined, pan fried in hash – nope…they do nothing for me. Kinda like cauliflower. I usually just end up making a glass or two of raw veg juice and toss the neeps in there, to get them out of the way – so at least I’m getting them out of the crisper.

  2. the bane of my winter CSA existence will be celery root. i’m dreading it showing up, but i will say i had some in a potato mixture at a restaurant last weekend and it was tolerable, almost good! we’ll see…

  3. STL says:

    I found your blog when searching for a butternut soup recipe. Your mix of flavor & texture are inspired . I made “turnip the volume” yesterday. I subs a few ingredients only because I had them on hand. Rutabaga for turnips, 1 instead of 2 apples, low sodium chicken broth all the way (instead of adding water). I decided to dice both “rutas” & delicate. Next time, I’ll bake them on separate sheets instead of together. The rutas were denser & were not as tender as squash after an hr of baking. Once pureed, it didn’t seem to matter. It is the most AMAZING soup, rich, savory w/ a touch of sweet heat. Can’t wait to make more of you “gifted” creations.

  4. Thank you for posting this recipe! I too was unsure what to do with my turnips and winter squash from my CSA. I used chicken broth and used a little roasted jalapeno and a splash of creme. De-lish! This recipe is perfect for a chilly fall/winter night.

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