Turnip Bisque Recipes

MASHED TURNIPS

Steps:

• Gather the ingredients.
• Bring a large pot of water to a boil over high heat and season with salt.
• Once boiling, add the peeled and diced turnips. Cook until fork tender, about 20 to 30 minutes.
• Drain the turnips and place them back into the pot. Add the butter , sugar, and pepper, and season with salt to taste.
• Using a potato masher, mash the turnips with the butter and seasonings until it reaches your desired consistency. Taste and adjust the seasonings as needed.
• Serve hot and enjoy.

SWEET POTATO, PARSNIP AND TURNIP BISQUE

Steps:

• In a 6-8 quart soup pot saute the onion and garlic in the olive oil until the onion is softened.
• Add the sweet potato, parsnip and turnip and cook until softened, about 8 minutes, stirring occasionally.
• Add the chicken stock and bring to a boil.
• Boil uncovered for 15 minutes or until vegetables are tender.
• Puree using either a stick/immersion blender or by transferring to a blender and then back to the pot.
• Slowly add the heavy cream into the puree.
• Ladle into bowls and garnish with a dollop of sour cream and a sprinkle of chopped flat leaf parsley.

TURNIP BISQUE

Steps:

• Preheat the oven to 400 degrees. Brush a baking sheet very lightly with oil. Using a vegetable peeler, make long, very thin strips from 1 of the turnips. Place the strips on the baking sheet and bake until crisp and partly browned, about 6 minutes. Set aside.
• Cut the remaining turnips and potato into 1-inch pieces and place in a medium-size saucepan with 2 cups of the chicken broth. Bring to a boil over medium-high heat. Reduce to a simmer. Cook until the vegetables are tender, about 15 minutes. Drain, reserving the liquid.
• Place the vegetables and 1/4 cup of the broth in a food processor and puree until smooth. Add the remaining broth, the salt and pepper to taste. Puree until smooth. Divide among 4 soup bowls. Drizzle the milk in a circle over the soup. In the center of each circle, sprinkle turnip crisps and thyme leaves. Serve immediately.

CARROT-PARSNIP BISQUE

Steps:

• In a large saucepan, heat 2 tablespoons oil over medium-high heat. Add onion, cinnamon, salt, nutmeg and pepper. Cook and stir 6-8 minutes or until onion is tender. Add garlic; cook and stir 1 minute. Set aside 1 carrot; chop remaining carrots. Add chopped carrots, parsnips and stock to onion mixture; bring to a boil. Reduce heat; simmer, covered, 20-25 minutes or until vegetables are tender., Remove soup from heat; cool slightly. Process in batches in a blender until smooth. Return soup to pan; keep warm. Using a vegetable peeler, shave carrot lengthwise into very thin strips. In a small saucepan, heat remaining oil over medium-high heat. Fry carrot strips 2-3 minutes or until crispy, stirring occasionally. Drain on paper towels., Gently reheat soup; stir in cream. Divide soup among 4 bowls. Top with carrot strips and, if desired, chives.

CURRIED SHRIMP BISQUE

Steps:

• Melt the butter in a large pot over medium heat. Stir in the onion, celery, and garlic, and cook 5 minutes, or until tender. Mix in flour, curry powder, paprika, and tomato paste. Gradually stir in chicken stock. Bring to a boil. Reduce heat to low, and simmer 15 minutes.
• Stir shrimp into the pot, reserving a shrimp to place on top of each serving. Mix in cream. Season with salt and pepper, and divide into servings. Pour an equal amount of brandy into each serving. Sprinkle with green onions, and top with reserved shrimp.

CARROT, TURNIP, SWEET POTATO BISQUE

Steps:

• Peel and dice onions, shallots, potatoes, turnips, carrots. Saute in butter (or olive oil). Add thyme, sage, nutmeg, salt, and pepper. Add fresh parsely. Add stock and cream as necessary. Food process mixture to bisque. Simmer for 30 minutes (or longer for more robust flavor).