Seasonal Ontario Food

No harder to make than boiled turnips, possibly because it is boiled turnips. The hazelnut and almond butter treatment, though, makes them really delicious. I'll be doing this with turnips quite often, and I'm going to try it with rutabaga as well. 

 

There isn't much to say about this recipe; it came about when I went to cook some turnips, stuck my head in various cupboards and appliances, and asked myself, "What goes with turnips?" 

 

Nuts. Nuts go with turnips, quite amazingly well. Hazelnuts in particular, I think. 

 

4 servings

30 minutes - 15 minutes prep time

500 grams (1 pound) white turnips

2 tablespoons unsalted butter

1/3 cup chopped hazelnuts

salt & freshly ground black pepper to taste

2 tablespoons almond butter

Peel the turnips and cut them into bite-sized chunks. Put them in a pot with water to cover them, and boil them for 10 to 15 minutes, until tender when pierced with a fork. Drain them, and return them to the heat. 

Add the butter and hazelnuts, and cook for a minute or two until the butter is absorbed and the nuts are lightly toasted. Season with salt and pepper. Add the almond butter, mix in well and let cook a minute to heat through, and serve at once. Watch you don't leave it for long once the almond butter goes in; it is inclined to stick to the pot and scorch.

Last year at this time I made Celeriac & Mushrooms au gratin.