Turnip Soup

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Turnip Soup

This remarkably simple, and remarkably comforting recipe has always been a part of our holiday meals. When she first started making it, my grandmother used to enjoy quizzing unsuspecting guests as to what the star ingredient was in the soup. It is so mellow, and balanced, and not cluttered with leek or potato, that it is actually hard to discern that it is simply the lowly turnip.

As a kid we would slurp down bowl after bowl of this creamy winter favorite. It was always present at cold weather dinner parties thrown by my parents, as surprisingly, it was a safe bet to please a large crowd. Again, not attributes, if I think about it now, I would consider assigning to this particular vegetable.

But try this one! It is wonderful, and makes me joyfully lug home heavy bags of turnips (white or purple) as soon as they arrive at the farm stands. It is a warm and soulful start to most of our Thanksgiving meals together.


	TURNIP SOUP by Catie Schwalb Serves 6 5 TBS Butter 5 TBS Flour 6 cups Chicken Stock, or Vegetable Stock or water 1 medium or 3-4 small Turnips, white or purple, peeled and cubed, yielding about 3 cups 1/4 tsp White Pepper Salt, to taste 1 cup Milk or Cream Melt butter in heavy bottomed soup pot. Sprinkle flour over melted butter and stir to combine. Gradually whisk in stock until all incorporated. Add cubed turnip, bring to a gentle boil, and then reduce to a simmer until turnip is tender. Puree soup either in a blender or with an immersion blender. Return to low heat, add milk or cream, and then season with salt and white pepper. Soup can be made up to 3 days in advance and reheated before serving. Shown below garnished with crispy shoestring carrots and turnip chips.

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Spiced Cranberry, Ginger, and Pear Sauce

I was recently asked to be a guest blogger for the wonderful heart-healthy food blog What Would Cathy Eat? Cathy asked for a cranberry sauce for thanksgiving, that was less sweet than usual. Here is the post and recipe below, in case you hadn't caught it on her site. --Catie

For years, as a child at the 1970’s American thanksgiving table, I too believed that cranberry sauce was always cylindrically shaped, with neatly organized parallel rings encompassing it. That is not to say that my family were not great cooks, slaving for days before over dozens of homemade recipes. However, somehow that little wobbly dish seemed like a required fixture on the holiday table, that someone very well might miss if absent. Though it felt far from “food” and as a result, usually went untouched.

It also seemed somewhat sacrilegious to think of smearing that puckeringly sweet jelly on that luscious turkey meat that I had waited an entire year for. How could this red goo possibly improve on roasted perfection?

So I took a crack at it myself this year. Drawing on ideas of recipes like Duck with a Sour Cherry Sauce, or a deeply flavored Indian Chutney stirred into a chicken salad, ending up with a condiment that I would actually want to add to my turkey to add to it’s flavor. I eliminated a lot of the sugar found it most recipes (up to a cup of white sugar was common). It’s on the tart end of the spectrum, but balanced, with lovely spice notes that will be beautiful with the richness of the meat. I think it would also be outstanding dolloped on top of a bowl of Greek yogurt for breakfast the next morning, and though not yet tested, I imagine pretty great pureed and used as a base for a holiday prosecco cocktail.


	SPICED CRANBERRY, GINGER AND PEAR SAUCE By Catie Schwalb Yields approximately 2 ½ cups 12 oz (3 cups) Fresh Cranberries 2 Bosc Pears, very ripe, peeled and finely diced 1 ½ TBS Fresh Ginger, grated ¾ cup Water 3 TBS Light Brown Sugar 1 3” Cinnamon Stick ¼ tsp Ground Cardamom ¼ cup Honey Combine cranberries, pear, ginger, water, brown sugar, cinnamon stick, and cardamom in a heavy bottomed saucepan. Bring to a boil and then reduce to a simmer, stirring occasionally. After about 5 minutes, add the honey. Cook for about 5 minutes more, until the berries have collapsed and the pear had started to breakdown and dissolve. Will keep for up to a week in the refrigerator, and will also freeze well. Serve at room temperature or slightly warmed.

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Wild Rice Stuffing with Cranberry, Apricot, and Scallion

My friend, and great cook, Cathy Elton asked me to contribute to a thanksgiving recipe series on her heart-healthy blog "What Would Cathy Eat?". One recipe she requested was a "stuffing made without meat or butter". Not an intuitive leap for this French Culinary Institute-trained, duck-fat-loving chef.

I started musing on wild rice. Deeply flavored, elegant, and a little unexpected, it is also a really smart choice in the middle of a seemingly endless table of fatty simple carbohydrates. This nutty whole grain is actually not technically rice, but rather a seed from the aquatic grasses surrounding fresh water lakes in northern North America. It has twice the protein of brown rice, and almost eight times the protein of white, serving up 6.5 grams in one cooked cup, with 3 grams of fiber.

There is a rich mysterious aroma to the grains, reminiscent of tannins and black tea. I added tart dried cranberries and apricots, woken up with some light vinegar, which will offset the richness of turkey and gravy. This dish would also be wonderful for lunch the next day, as a cold rice salad with leftover pieces of turkey added, or made with chicken any time during the year.

And with this smart side dish choice, just think of all the extra pie you can justify.


	WILD RICE STUFFING WITH CRANBERRY, APRICOT, AND SCALLION By Catie Schwalb Serves 6, can easily be doubled or tripled. 1 1/4 cups Wild Rice, uncooked 2 1/2 cups Stock, Vegetable or Poultry, or water 1/2 cup Dried Cranberries 1/3 cup Dried Apricots 2 TBS White Wine Vinegar, plus more to taste 6 Scallions, green and white parts, thinly sliced, about 3/4 cup loosely packed 2 large Garlic cloves, slivered 2 TBS Olive Oil 1/2 cup Pecans, toasted and roughly chopped Salt, to taste Combine wild rice and 2 1/4 cups of stock, or water, in a pot. Bring to a boil, reduce to a fast simmer, cover and cook for 45 minutes. Remove from heat, let stand for 10 minutes, and then fluff with a fork. In a small bowl, combine cranberries, apricots, 2 TBS white wine vinegar, and 2 TBS warm water. Set aside for about 20 minutes. Sautee scallions and garlic with olive oil, gently, until just wilted, but not browned. Drain cranberries and apricots. Thinly slice apricots. Combine cooked wild rice, pecans, cranberries, apricots, and scallion and garlic mixture, including all of the infused olive oil in the pan you sauteed them in. Season with a generous pinch of salt. Taste. If needed add more salt, a few drops of vinegar, or a little warm stock if it feels too dry. Can be served cold, at room temperature, or warmed in an ovenproof dish tented with foil.

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Thanksgiving Recipe Roundup

The start of the holiday season in my home growing up was always marked by the arrival of a substantial pile of dogeared food magazines next to both sides of my parents' bed, as they hunted for recipe inspiration in the weeks leading up to Thanksgiving. That tradition has definitely lived on with me (and generally does so year-round), as well as the 2.0 version, in the form of a ever-growing file of bookmarked recipes on my computer.

As I start to put 2010's menu together, here are a few superstar Thanksgiving recipes that I return to again and again, from those treasured November issues.

Mushroom Soup with Hazelnut Gremolata. A deeply flavored, incredibly rich, yet cream-less soup, that makes you sing the praises of all things mushroom.

Butternut Squash and Polenta Gratin. A gorgeous, bright orange, creamy revelation.

Yeast-Raised Cornbread Rolls with Corn Kernels and Chives. The perfect Thanksgiving breadbasket. Would also make outstanding stuffing.

Duck-Fat Rubbed Roast Turkey. Not only was this recipe developed by my favorite locavore chef, Bill Telepan, but it cooks in AN HOUR AND A HALF, for a 14 lb turkey. Year after year it is the best turkey I've tasted, and I'll never use another method. And the opening up of oven space and time is a gift from the gods.

Pear, Prosecco and Black Pepper Cocktail. This complex, yet refreshing, holiday cocktail is totally unexpected, but not intimidatingly weird.

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Catie Baumer Schwalb is a chef, food writer and photographer, who splits her life between the city and the country. Not too long ago Catie was a New York City based actress and playwright for more than a decade. She has her Master of Fine Arts from the National Theater Conservatory, and her Grand Diplôme in classic culinary arts from the French Culinary Institute in New York City. ... Read More ≫

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