Savory Turnip Dip Recipes

SAVORY TURNIP DIP

Steps:

• Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until some of the fat is rendered, about 5 minutes. Add onion and garlic; cook and stir until fragrant, 2 to 3 minutes. Pour in tarragon vinegar; cook for 2 minutes.
• Place turnip greens in a large saucepan over medium heat. Cook and stir until tender, 5 to 10 minutes. Stir in bacon mixture. Add cream cheese, sour cream, Parmesan cheese, paprika, and salt. Cook over medium-low heat, stirring occasionally, until creamy and heated through, about 15 minutes.

TURNIP ASAZUKE RECIPE (EASY LOW-SODIUM JAPANESE PICKLES WITH SOVORY UMAMI FLAVOR)

Steps:

• First, dip the kombu seaweed into water, making it easier to cut later.
• Cut the stems and leaves of the turnip into 5cm (2") pieces.
• Place them into a plastic bag and add the salt.
• Toss to coat in the bag. The leaves and stems take longer to absorb the salt so rub them beforehand.
• Remove the tip of the turnip.
• Cut the turnip into 3mm (0.1") quarter moons.
• Place the slices into the bag.
• Add the dried red chili pepper.
• Shred the kombu with kitchen shears.
• Then, toss to coat and rub the ingredients with the salt evenly.
• Seal the bag and place a weight on top.
• Let it sit for more than 30 minutes.
• Now, place the mixture into the bowl.
• Thoroughly squeeze out the liquid and place the ingredients into another bowl.
• Collect the firm stems and place them onto a cutting board.
• Finely chop the stems and add the pieces to the bowl again.
• Add the yuzu or lemon juice, the shredded zest and bonito flakes.
• Add a dash of soy sauce.
• Toss to coat evenly.
• Place the turnip asazuke onto a plate. Finally, squeeze the toasted sesame seeds to increase the aroma.