Bean and turnip stew
If a turnip were a grade school kid on the playground, he would be the last picked for the kickball team every time. Perhaps though it’s because he may look unassuming on the outside, but holds much potential deep within, if only he were given a chance.
Turnips are incredibly versatile root vegetables! They’re hearty enough to be used in place of potatoes in most recipes, but they are also delicate enough to be eaten raw, whether in a salad or pickled. Next time you make a stew, instead of using potatoes, give turnips a try, or even instead of resting your filet mignon on a bed of mashed potatoes, you can serve your meat with a side of turnip puree.
What exactly is a turnip? Great question! The humble turnip is a root vegetable related to the radish family. While it does not have a peppery bite like a radish, it does have a similar crunchy texture. The leafy greens that sprout out from the root are as equally delicious as the bulbous root itself. These can be sautéed with the turnip root or even added to a stew as well.
I used both the turnip root and greens in a stew I made with a dried bean medley, which was a blend of kidney beans, lima beans, split yellow peas, split green peas, white beans, black beans, pink beans, and lentils. I soaked the beans overnight, then brought them to a simmer in a large stock pot full of vegetable stock and chopped onion and garlic. While the beans simmered, the stew thickened luxuriously, and the addition of the turnips, greens, and some herbs turned this average blend of beans into a fantastic stew! I added some polish kielbasa sausage to my hubby’s bowl, but I kept mine completely vegan.
Bean stew with turnips and greens
15-bean dried bean blend
8 cups vegetable stock
5-6 medium turnips, plus the greens
½ onion, diced
4 cloves garlic, minced
Salt and black pepper, to taste
2 Tbsp. herbs de Provence
Freshly chopped parsley, for garnish
Fresh chopped scallions, for garnish
Extra virgin olive oil, for garnish
Prepare the beans. Soak beans in a bowl of water, with enough water to cover the beans by about 2 inches. Rinse and drain the beans and set aside.
Next, prepare the soup. Heat the vegetable stock in a large stock pot and add the onions. Season with the herbs de Provence and the salt and black pepper to taste. Add in the beans and bring the soup to a low simmer. Allow the beans to cook for about one hour. While the beans cook, prepare the turnips. Wash and dry the turnip roots and greens. Chop off the greens from the roots and set the greens aside. Cut the turnip bulbs into 1-inch diced pieces and toss the pieces into the pot with the beans. Allow the soup to simmer for about another 30-45 minutes. As the soup continues to cook, chop up the turnip greens into bite-sized pieces. Right before serving, toss the greens into the soup and allow the greens to wilt as you stir. Season with more salt and black pepper, as needed. Serve in large soup bowls and garnish with a drizzle of extra virgin olive oil, freshly chopped scallions, and freshly chopped parsley.