Turnip Croutons

Turnip Croutons

 

 

 

 

 

 

 

 

Following on from my success with sweet potato croutons, my quest for healthy and delicious croutons continues.

say hello to turnip croutons

I have some turnips lying around so decided to replicate the experiment with this (in my case at least) under-used vegetable. The end result are some of the most delicious, meaty, discs which can be paired with any type of soup.

If you have some of this root vegetable calling for attention, try this quick recipe which can also be served as a a side dish.

Ingredients

2 Turnips

1 Tablespoon oil*

1 Teaspoon of seasoning of your choice*

Salt to taste

Method

  1. Wash the turnips. Slice off the top and the bottom.
  2. Next, slice the turnips into discs of medium thickness. Depending on its size, you should get 3 to 4 discs out of each turnip.
  3. Pour the oil, salt and seasoning over the discs, cover and keep aside for a couple of hours.
  4. When you are ready to prepare the croutons, heat a wide base non-stick frying pan.
  5. Keeping the burner on high, add the turnip discs along with the marinade. Make sure that you place them in a single layer. If they overlap, they won’t form the necessary crust.
  6. After a couple for minutes, turn down the heat, flip them over and let them cook (uncovered) for about 7 to 8 minutes.
  7. Turn them once again and continue cooking for about 8 more minutes till the discs are cooked and form a crust.
  8. If serving with a soup, place them in a bowl and pour the hot soup over them.
  9. To eat, you can break them off with a spoon and enjoy along with the soup.

Note:

  1. I used olive oil. You can use whichever oil you prefer or depending on the type of soup you are having. For instance, for an oriental style soup, you may want to use sesame or peanut oil.
  2. Seasoning is personal preference. I used Schwartz Garlic Italian seasoning. You can use whatever you have on hand or even freshly ground peppercorn would do.
  3. As regular Kooky readers would know by now, I am not a peeler. Vegetable skins have a lot of nutrients and I don’t like to discard them. For today’s recipe, I didn’t see the need to peel the turnips but you can do so if you wish.

Turnip Croutons: Step 1 Marinate the Turnip

Turnip Croutons - Step 1 Marinate the Turnip

 

 

 

 

 

 

 

 

Turnip Croutons: Step 2 Sear the marinated Turnip Discs

Turnip Croutons - Step 2 Sear the Marinated Turnip Discs

 

 

 

 

 

 

 

 

Turnip Croutons: Step 3 Cook on Both Sides Till Done

Turnip Croutons - Step 3 Cook on Both Sides Till Done

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2 thoughts on “Turnip Croutons”

  1. It’s a nice idea. For added nutritional value, you can similarly make croutons of butter beans, chickpeas, cannellini beans etc.

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