Midweek Dinner : Operation Turnip

So I have never eaten a turnip (let me clarify - I have never willingly or knowingly eaten a turnip) in my life.  But its one of the legal unrestricted veg on the IP protocol so I thought I maybe ought to give them a try.

To the Pinterest boards!!

I found several interesting recipes and decided to combine 2 to make a glazed turnip hash.

The original recipes are from Israeli Kitchen and The Daily Balance.

I started with my little turnip guys

I had read that the peel is quite bitter so I made sure to get every last bit, sacrificing a little turnip to make sure no peel remained.  I did a rough chop on them and also diced 2 leeks.

I simmered the turnips for about 5 minutes.  They were getting tender by then so I drained them and heated up oil in a saute pan.  I threw in the turnip chunks and  diced leeks and sauteed.  I added sea salt, pepper, paprika and splenda and tossed it around the pan until my husband got home ... maybe 10-15 minutes overall.

I also broiled tuna steaks.  I am really digging broiled fish.  It is so easy and just so tasty!

All plated up, dinner is ready to go :)

Enjoy!

Turnip Hash
Ingredients:
   4 medium turnips, peeled and chopped
   2 leeks, chopped
   1-2 T olive oil
   1 T splenda
   Sea salt, Black Pepper, Paprika to taste

Directions
   Simmer the chopped turnips for about 5 minutes until fork-tender (if they are soft to start yu can probably skip this step).  Drain.

   Heat olive oil in a saute pan over medium heat.  Add the leeks and turnips and saute for 2-3 minutes.  Sprinkle with sea salt, black pepper and paprika.  Toss to distribute.  Sprinkle with splenda and toss.  Cook for 10-15 minutes, turning occasionally to prevent burning.