Gold Ball Turnips

A great turnip for people who don’t like turnips.

The flesh of the Gold Ball Turnip is smooth and mild with a nutty, sweet, almost almond flavor.

Folklore

Brassica Rapa is an heirloom variety first registered in the U.S. Patent Office in 1855 as Robertson’s Golden Ball. Roman Naturalist Pliny the Elder said that turnip “should be spoken of immediately after corn; or the bean, at all events; for next to these two productions, there is no plant that is of more extensive use.”

Recipes

Roasted Miso Turnips

Ingredients:

  • 1 lb. Gold Ball Turnips, peeled and cut into 1 inch pieces
  • 3 TBSP Miso Paste
  • 3 TBSP Sesame Oil
  • 1 tsp of sea salt
  • 1 tsp black or white pepper

Preparation:
Preheat oven to 425 degrees. Whisk miso paste and sesame oil together in a small bowl. Place turnips in a large bowl and pour miso/sesame oil mixture over. Add salt and pepper. Toss turnips until well coated and transfer to iron skillet or baking dish. Bake for 25 minutes or until turnips start to caramelize and turn golden brown. Serve hot.

Creamy Holiday Turnip Dip

Ingredients:

  • 1 lb. washed, deveined and chopped Turnip Greens
  • 2 TBSP Olive Oil
  • 1 small chopped onion
  • 3 minced garlic cloves
  • 14 oz artichoke hearts
  • 8. oz cream cheese cut into chunks
  • 4 oz. sour cream
  • 2 oz. dry white wine
  • 3/4 c. parmesan cheese (grated or shredded)
  • 1/2 tsp. red pepper flakes
  • 1/2 tsp. salt
  • 1/4 tsp. white pepper (black pepper will also work)
  • 3 slices veggie bacon or bacon bits

Preparation:
Boil the turnip greens with salt until tender. Puree greens with a little of the liquid in food processor or blender. Drain with wire mesh sieve. Saute onions and garlic in olive oil until translucent. Add wine and cook two minutes, scraping the bottom of the pan. Stir prepared turnip greens, artichoke hearts, cream cheese, sour cream, 1/2 parmesan cheese, red pepper flakes, salt and pepper. Cook about 5 minutes until cheeses melt. Put entire mixture in oven safe pan and top with remaining parmesan cheese. Bake at 375 degrees for about 25 minutes or until top is golden brown. Top with veggie bacon. Serve with crackers or tortilla chips.