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Gilfeather Turnip Recipes
Soup | Souffle | Scalloped

Click here for information on the Gilfeather Turnip Festival in Vermont

GILFEATHER® TURNIP SOUP                                

¼ lb. butter                                        1 cup half and half
3 lbs. Gilfeather turnips,                  ¼ teaspoon nutmeg, ground
peeled & chopped                         salt and pepper to taste
4 large onions, chopped                   fresh spinach, washed and de-
1 clove garlic, minced                         stemmed        
8 cups unsalted chicken stock        

Melt butter in 5 quart kettle and sauté chopped onion and garlic until soft but
not browned.  Add stock and chopped turnips and cook until tender.  Drain
and reserve some of the liquid.  Purée mixture in food processor until smooth.
Put through a food mill or sieve and return to kettle.  Add seasonings and half
and half.  Mix well.  Taste and adjust seasonings, if necessary.  Add reserved
cooking liquid if soup is too thick.  Sauté spinach in a small amount of olive oil
until just wilted.  Use spinach as a garnish on top of the soup before serving.


CIDER SCALLOPED GILFEATHER TURNIPS                        

2 tablespoons flour                                                                        
1 cup apple cider or juice                        
½ teaspoon salt                                                
1/8 teaspoon nutmeg, ground                                
½ cup Jarlsberg cheese, shredded        
1 cup milk
½ cup chicken broth                                                                                            
¼ teaspoon black pepper, ground
½ cup Vermont cheddar cheese, shredded
2 lbs. Gilfeather turnips, peeled and thinly sliced

Heat oven to 425 degrees F.  Put oven rack in center position.  Grease 10 x 2
round baking dish or an 8 x 10 rectangular baking dish; set aside.

Place flour in a medium heavy saucepan; gradually add milk, whisking until
smooth.  Whisk in cider, broth, salt, pepper and nutmeg.  Bring mixture to a
boil over high heat, whisking constantly.  Cook one minute more, remove from
heat and set aside.

Combine cheeses.  Arrange half of the sliced turnips (slightly  overlapping) in
prepared baking dish.  Sprinkle half of cheeses on half of the turnips.  Arrange
another layer of turnips on top of cheese.  Pour cider mixture over turnips.

Bake 25 minutes.  Remove baking dish from oven.  Using a metal spatula, press
down on the turnips.  Sprinkle with remaining cheese and return to oven.  Bake
until turnips are fork-tender and the top is crusted and lightly browned – about
20 minutes more.  Let stand 20 minutes before serving.


FLUFFY GILFEATHER® TURNIP SOUFFLE                                 

2 tablespoons butter                                1/8 teaspoon pepper
1 tablespoon onion, chopped                 1 tablespoon sugar
3 cups Gilfeather turnips,                        pinch of cayenne pepper
cooked and mashed                               2 egg yolks, beaten
1 teaspoon salt                                           2 egg whites, stiffly beaten

Preheat oven to 400 degrees F.  Melt butter in a large pan.  Add onion and sauté
until a delicate brown.  Add turnips, salt, sugar, pepper, and cayenne pepper.   
Mix well.  Add the beaten egg yolks.  Fold in the stiffly beaten egg whites.  Put
in greased baking dish or soufflé dish.  Bake for 20 to 25 minutes or until solid
in middle.
The Heart of New England
Celebrating the unique character & culture of Maine ~ New Hampshire ~ Vermont
Gilfeather Turnips. Click here for recipes!
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...celebrating the unique character & culture of Maine, New Hampshire & Vermont!
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