Last week's food box contained a bag of turnip.  Let me just say that again.  A BAG OF TURNIP.

I was going to exchange it for something else.  I had my finger over the mouse ready to push that button... and then I didn't.  I thought at the time that I could do this.  I could totally do this.  I wasn't afraid of turnips.  I wouldn't let them intimidate me any longer.
The truth is though that I am afraid of turnips.  Turnips are intimidating.  They're kind of ugly (except for that nice purple colour at the bottom).  The word turnip is even ugly.  They're not like the best tasting veg out there either.  There's this nip to them that is an acquired taste.  They also never die.  They can live in your bloody crisper forever.  Mostly though, I just don't know what to do with them.  There don't seem to be any recipes with the word turnip in them that sound sexy, mysterious or intriguing.  I got lucky with this stew (and I'm pleased as punch with my success) but I do consider it a fluke.
So, having not pressed the magic 'go-away-and-never-be-seen' button, I got a bag of turnip.  I can honestly tell you that now, at the end of this week's food box, we have used the last of the bag of turnip. I ate turnip, D ate turnip and Kid #1 and Kid #2 (complaining bitterly through each of his 4 bites) ate turnip.  It's a proud moment.  Wanda 1/Turnip 0.


Last Thanksgiving my Mom made this stuff.


It's like turnip cake.  That's the best word I've got to describe it.  Look, seriously, it's got flour and bakign powder in it... it's cake.  It complimented the turkey and ham beautifully and elevated the humble turnip to a previously unimagined place.  What's more is that it was beyond easy to make and it's flexible which is a quality that I appreciate in a recipe.  I ended up swapping some of the turnip for parsnip and sweet potato.

Turnip/Parsnip Puff Cake
serves 4 - 6 as a side dish

3 ( - 4!) cups mashed turnip, parsnip (and a sweet potato thrown in there for good measure) still hot
3 tbsp unsalted butter
2 eggs beaten
3 tbsp flour
1 tbsp brown sugar
1 tsp baking powder
1/2 tsp salt
dash of nutmeg and cinnamon
crumble for the top*

Preheat oven to 375 degrees F.
Add the butter and beaten egg to the mashed veggies.  Mix well
In an small bowl, combine the flour, brown sugar, baking powder, salt, nutmeg and cinnamon together and mix.
Add the flour mixture to the mash and mix well.
Pour the mixture into a smallish baking dish (square, round oblong - doesn't really matter just not a 9x13 size).
Sprinkle the top with crumble (or buttered bread crumbs would do nicely as well)
Bake for about 25 minutes or until it's nicely browned on the top and edges.
Cool for about 20 minutes before eating.