Tag Archives: Turnips

Olive Oil and Feta Mashed Turnips

Olive Oil and Feta Mashed Turnips

Man. Does anyone else besides me seem to have so much trouble getting back into the swing of things in the New Year? Every year it’s the same. Every year I look forward to the holidays being over so I can resume my normal routine. And then, every year, it’s like my body is not ready for the whole thing! I find myself on January 2nd and days later still going to bed too late, feeling slow in the mornings, my workouts are sluggish…

olive oil and feta mashed turnips

I suppose there’s always next year to plan ahead and correct this, right? In the meantime, let’s keep with the spirit of cleaner and healthier New Year’s eating with a dish that was new to me – mashed turnips, sort of standing in for mashed potatoes, but also completely standing on their own.

Olive Oil and Feta Mashed Turnips

Instead of the usual suspects of gobs of butter and heavy cream, we’re adding olive oil and feta cheese, both decidedly better for us, to lighten up our creamy mash. And like I mentioned, this little side dish does stand on its own. Its texture will remind you of mashed potatoes more than its taste. Its taste is really all its own, and one I found very pleasing. The feta brings a nice, sharp, flavorful quality, and the olive oil lends a just slightly fruity note that I thought paired very well against the almost-sweet flavor of the turnips.

Olive Oil and Feta Mashed Turnips

I mashed my turnips with a potato masher, which of course left them a little chunky, but you could easily run them through a potato ricer if you’d prefer them to be smoother. I hope y’all enjoy this one, it’s a wonderful cold-weather comfort food that won’t weigh you down or break any new goals/resolutions!

Olive Oil and Feta Mashed Turnips

{One Year Ago: Bang Bang Broccoli}
{Two Years Ago: Caramelized Onion Gorgonzola Galette}

Source: slightly adapted from Homemade with Love by Jennifer Perillo

3 large turnips, peeled and cubed
1 medium Yukon gold potato, peeled and cubed
2 tbs olive oil
2 tbs unsalted butter
4 oz. crumbled feta cheese
Kosher salt and black pepper
Snipped scallions or chives, for garnish

Add the turnips and potato to a medium stockpot. Fill with enough water to cover the vegetables. Bring to a boil over high heat, then reduce the heat to medium-high and cook until the turnips and potatoes are fork-tender, 7 to 9 minutes.
Drain the vegetables well then add them back to the pot. Let sit for about 1 minute – the residual heat will dry out the last vestiges of water. Add the olive oil, butter, and feta cheese. Use a potato masher to crush the vegetables until they are mostly smooth.
Note: if you want things smoother, place the vegetables through your potato ricer before adding the oil, butter and cheese.
Season with salt and pepper to taste. Spoon the mash into a serving bowl and garnish with scallions. Serve immediately.

Pancetta Wrapped Pork Tenderloin over Apple-Turnip Hash

Pancetta Wrapped Pork Tenderloin over Apple-Turnip Hash

Is it shameful to admit that part of why I love fall so much is because it’s a time of year when tons of new cookbooks hit the bookstore shelves? Ah, well, so be it. This year is no exception, and I’ve already begun my shopping. I snapped up the much anticipated Scarpetta Cookbook by Chef Scott Conant.

pancetta wrapped pork tenderloin

His restaurant Scarpetta is on my bucket list; I haven’t gotten myself there yet, but in the meantime I have this beautiful book of their recipes. This pork dish is my inaugural use of the book, and all I can say is WOW! If this recipe is an indicator of what the rest of the book is like, flavor-wise, then I have hit a jackpot. Because, my friends, it was so delicious.

Pancetta Wrapped Pork Tenderloin over Apple Turnip Hash

The flavors were so clean and vibrant. The mild, lean pork tenderloin benefitted from the crispy, saltiness of the pancetta; and the sweetness of the apple balanced so well with the bitterness of the turnip. The earthy pop of rosemary took the whole thing over the top. So far, yeah, I’m loving this book.

I will heartily recommend it to any foodie out there, but I should warn you, it’s a restaurant cookbook. And restaurants have resources and budgets that home cooks can’t really even fathom. So I did adapt this recipe a bit, since I’m home cooking, and I’m sure I’ll be adapting many of the recipes from this book. But I think the spirit and core essence of the dish was wholly captured, and it turned out to be a very easy, quick, yet total knockout, weeknight meal.

pancetta wrapped pork tenderloin over apple turnip hash

Only one recipe note: this recipe requires tying the tenderloin up with kitchen string. Of course you want to make certain you have cut all the string off before serving. But you should also make very certain you throw all the strings in the garbage. While humans do not want to eat pork-sopped kitchen string, it’s possible that you have a cat who would love such a thing. Unfortunately, kitties cannot property digest kitchen string. Don’t ask me how I know this. So just make sure you have thrown it out before sitting down to dinner. 🙂 Enjoy!

Pancetta wrapped pork tenderloin over apple-turnip hash

{One year ago: Banana Bread}

Source: adapted from The Scarpetta Cookbook by Scott Conant

3-4 oz. deli-sliced pancetta
1 pork tenderloin, about 1 ½ lbs.
Fresh cracked black pepper
Olive oil
2 sprigs fresh thyme
3 sprigs fresh rosemary, 2 left whole and 1 minced, divided
3 garlic cloves, 2 smashed and peeled, 1 minced
1 small-to-medium turnip, peeled and diced
1 apple, peeled, cored, and diced
Kosher salt

Preheat your oven to 275 F. On a clean work surface, unroll the slices of pancetta. Sprinkle the black pepper all over the pork tenderloin. Starting at one end, wrap the pancetta around the pork. Tie with kitchen string at about 4-5 intervals along the tenderloin to secure it. If at either end you have any portion of naked pork tenderloin, lightly salt just that part that isn’t encased in pancetta.
Add 1 tbs olive oil to a cast-iron or other oven-safe skillet. Heat over medium-high and add the tenderloin. Brown well on all sides. Remove from the heat and pour the fat out of the skillet. Add the smashed garlic, the thyme, and 2 sprigs of rosemary to the skillet on one side. Place the browned tenderloin on the other side and slide it into the oven. Roast until the internal temperature reads 135 F on a meat thermometer, anywhere from 12 to 20 minutes depending on your oven and thickness of your pork.
While the pork is roasting, heat another drizzle of olive oil in a medium skillet over medium-high heat. Add the turnips and cook, stirring occasionally, until lightly browned and about halfway cooked, 5-6 minutes. Add the apple, the minced garlic and minced rosemary, and season to taste with salt and pepper. Cook, stirring occasionally until the turnip is cooked completely, another 5 minutes or so.
Remove the tenderloin from the oven and let rest on a cutting board for 5-7 minutes. Cut the string off and using a sharp knife, slice the pork tenderloin into rounds. To serve, divide the hash among to dinner plates. Lay half the pork tenderloin slices neatly across the hash. Serve immediately.