So, our Pacific Northwest garden and Mark’s green thumb seems to run to root vegetables. But, I can confess no great love for beets and rutabagas. I do like the occasional cream of parsnip soup. And what the heck do you do with turnips? These are some old school vegetables in my book.
Mark harvested some amazingly beautiful purple topped turnips. They have a deep violet purple topside that ends in a cream coloredbottom. And then he showed me what to do with them!
This wonderfully simple recipe created creamy, turnip “chips” that had the nutty taste of cauliflower. Even the kids liked them!
Turnip Chips ala Rolling bay Farm
- Peel the turnips really well. Close to the skin they can be bitter and “rooty” tasting
- Slice the turnips into round chips that are the thickness of thick potato chips
- Spray a non-stick cookie sheet with Pam and lay the chips on it
- Salt and pepper to taste
- Put into an oven heated to 370 degrees for about 40 minutes or until a bit brown and soft
- For added richness you can dot with butter and cook another 5 minutes
- Slide off on to a platter and enjoy hot!