Image via Flickr CC user ulterior epicure
A simple soup garnished with the complex flavor of caramelized turnips and their greens. It can be served cold on a hot summer's day, or as a warm lunch when the office A/C becomes too much.
1 1/2 pounds Turnips
Greens from the turnips, cut into ribbons
1 large Green onion, cut into large pieces
4 large Garlic cloves, peeled
2 Thyme sprigs, or 1/2 tsp dried thyme
2 Tbs Olive oil
Sea salt and freshly ground pepper
2 cups Milk or non-dairy alternative
1 to 2 Tbs butter or vegan alternative
2 pinches Sugar
2 tsp Minced tarragon
1. Preheat the oven to 425. Peel the turnips, then chunk two-thirds of them into roughly 1-inch pieces. Set the remainder aside.
2. Toss the turnip chunks with the onion, garlic, thyme, oil, and 1/2 teaspoon salt, then put them in a large baking dish in a single layer. Bake for 45 minutes to an hour, shuffling the vegetables every 15 minutes so that they brown on all sides. Transfer to a soup pot. Add 1/2 cup water to the roasting pan, scrape up the caramelized juiced, and pour them into the pot.
3. Season the pot with 1/2 teaspoon salt, add the milk and 2 cups water to the vegetables, and bring to a boil. Lower the heat and simmer, covered, until the turnips are tender, 20 to 25 minutes. Puree until smooth and return to the pot. Season with salt to taste.
4. To finish, dice the remaining turnips into 1/2-inch cubes. Melt the butter in a small skillet, add the turnips, sprinkle with sugar, and cook over medium heat until golden, about 15 minutes. Add turnip greens at the 7 minute mark to cook until melty. Season with salt and pepper and stir in most of the tarragon. Ladle the soup into bowls, spoon the caramlized turnips into each one, garnish with the remaining tarragon, and serve.