It’s been 14 days since my last farm share pick up with 7 more days to go. (The farmers take a long break at the end of the year, which they all deserve but makes me sad. Or more like hungry.) It is a pretty long stretch for me to have to go without getting me some farm fresh goods. I have been making due, rationing out my roots (the greens were gone within days) and supplementing with lots and lots of frozen zucchini, Swiss chard, and broccoli, so it hasn’t been bad. But now I am worried because with al the supplementing, the chest freezer is looking a little more on the empty side then I would like. And it’s only January. I guess that is what happens when you eat your weight in vegetables everyday. 🤷♀️
Anyway, I am pretty much out of roots. The turnips were the last of what I had left besides the lone beet that I found stuffed in with the apples. And because they were the last roots and knowing I am not going to have any roots until next week, I wanted to do something a little special with them. That is why I hassledbacked them, which basically means I sliced them up without cutting completely through so they are cut but still stuck together. Does that make since? If not, just look at the pictures.
These turnips, oh these turnips. First off, roasted turnips are amazingly delicious and if you have never roasted one, well you need to get on it and do so. Secondly, the turnips I used are gIlfeather, which if you did not already know, are the Vermont state vegetable. But don’t worry, if you can’t find the gilfeather, regular old purple top turnips work and taste just as fantastic because all roasted turnips are so fantatic. When roasted I might describe them as the cooler, hipper, cousin of the baked potato. Add the avocado cream and seeds, which are the cooler friends of the cooler cousin, and you got yourself a cool dude party! Or basically just a way tastier baked potato situation with fixing.
Now don’t you want a tasty cool hassledback turnip? And yes, I keep wanting to call them David hasselbacks turnips too. Because they are so cool. Am I right? Haha!
To the turnips!
The stuff. Turnip. Either a couple smaller ones or a giant one, up to you. Also need an avocado, a little red wine vinegar and water, salt and pepper, garlic powder, olive oil, and some toasted seeds (if you want).
If using a giant turnip, cut in half. If using small ones, you can cut those in half too or leave them whole. Up to you.
Now to hasselback. Using two guides that are the same thickness (chopsticks or chip clips.. whatever you have lying around that you don’t mind nicking with a knife) slice into the turnip about ever 1/4 inch, right down to the guide, but not all the way through.
Hasselbacked.
Lightly oil a skillet or baking sheet and also rub a little oil all over the turnips and lay them hasselbacked side up. Sprinkle with salt, pepper, and a pinch of garlic powder. Then into a hot ass oven they go.
While the turnips are roasting , make up the avocado cream. Basic, just scoop avocado into bowl (if you have a stick blender) or blender, add in a pinch of salt, the water and vinegar, and blend until smooth.
And back to the turnips. Baked for a little longer then an hour and flipped once, now they are all roasted and crispy and all sorts of ready.
A freshly roasted hasseldbacked turnip smothered in avocado cream and sprinkle with toasted seeds.. Good things here friends. Good things.
-C
Hasselback Turnips With Avocado Cream
serves 2-4
1 large or 2 small turnips
salt and pepper
olive oil
pinch or garlic powder
an avocado
1 tablespoon red wine vinegar
1 tablespoon water
handful of toasted mixed seeds (I used pumpkin and sunflower seeds)
Preheat oven to 450
Grab turnip(s) and wash thoughtful. If you buy the turnip from the store and it has a wax coating, peel the outer skin, otherwise, you don’t have to. Now to haseslback. Cut the large turnip in half or if using to small ones, you can just leave it whole. Take two, either chopsticks or something that is about 1/4 - 1/2 inch thick, and place on either side of turnip to use as a cutting guid. Slice the turnip about ever 1/4 inch , right down to the guide, but not all the way through. After cutting, place on a lightly oiled skillet or baking sheet and drizzle a little oil in our hand and rub all over. Sprinkle with salt, pepper, and a pinch or garlic powder. Place the turnips in hot oven. Roasts for about an hour, or until the slices of the turnip start to brown and come apart. Also, if you want a little more crispy edge, half way through, drizzle on a little more oil. You can also flip (which I did) the turnip cut side down to finish roasting.
While turnips are roasting, make avocado puree. Scoop avocado into bowl or blender. Add in the water, vinegar, and a pinch or salt. Blend in blender or with stick blender until smooth. If to thick, drizzle in a little more water until desired consistency.
Once cooked and all crispy like, remove turnips from oven, place on a plate and slather on the avocado cream. Sprinkle on toasted seeds and eat to your face hole.