Turnips are sort of one of those vegetables . . . the kind that most folks don’t eat often, but even so vaguely deem “yucky.” Poor turnips! Turnips are part of the Brassica family of veggies, which makes them sulfur-rich. If you follow Dr. Terry Wahls, you know she advocates eating plenty of sulfur-rich vegetables, because it is good for our mitochondria (energy producers of our cells) and for detoxification. It’s that sulfur richness that can turn people off though. You can smell it as soon as you begin to chop a turnip. Never fear, this smell translates to a zippy, earthy flavor and when combined with seasonings can result in some very delicious (and very nutritious!) dishes. Turnips are available year-round, which also makes them an easy, accessible carbohydrate and fiber source to help mix things up while following the autoimmune protocol.
I normally roast my turnips, but for this recipe I decided to go with a puree and add some interesting flavors. The addition of bacon and flavorful herbs is a good preparation for this time of year, when turnips tend to be tougher and their flavor to be stronger.
- 6 cups peeled and chopped turnips, approx. 1.5 pounds
- 5 bacon strips, fried crisp and crumbled
- 1 teaspoon dill
- 2 tablespoons chopped fresh chives
- Boil turnips in large pot of salted water until soft, approx. 12 minutes. Drain and place in food processor.
- While turnips are boiling, fry bacon, drain on towel, and crumble.
- Add dill to turnips. Process on high until pureed, approx. 30 seconds.
- Pour turnip puree into serving dish and top with bacon crumbles and chives.