Forget everything you think you know about turnips. Macomber Turnips fall somewhere in between Hakurei turnips and purple top turnips. Macombers are easier to cut, peel and dice. The insides are tender and more crisp, and the taste is milder than a purple top.
We experimented with them this weekend and this is how we prepared them.
1) The smaller turnips I peeled and thinly sliced on a mandolin. They were great dipped in hummus and stacked with a thinly sliced apple then wrapped in proscuitto, ham etc.
These may go in my lunch box!
2) Sliced into sticks with carrots and potatoes, tossed with olive oil, granulated garlic, salt, pepper and paprika. Roasted on a parchment lined sheet pan at 400 degrees until tender and carmelized.
3) Braised until just tender but not falling apart. I diced 4 small onions and cut the turnip and carrots into a similar size. In a heavy bottom skillet with a cover, I sauteed the onion and my spices pictured for 5 minutes. Added the carrots and turnip pieces, tossed. Let them cook for 5 minutes then added enough chicken stock to go halfway up the veggies. You don’t want them swimming in stock unless you are going to make a soup. Cover and the heat should be on medium to medium low. Let simmer, stirring once or twice over 20 minutes.
Test the doneness of the turnip and let cook until just tender.