Vegetarian and vegan recipes

Turnip Frittata with Double Garlic


Turnip Frittata with Double Garlic

I was never a fan of turnips growing up. Its (sometimes) fibrous texture was a real turn-off. Given that my parents grew turnips in the garden, my mom served them regularly. That meant she often had serious convincing to do. It would go like this: "Mange tes navets. C'est bon pour la gymnastique." "Eat your turnips. It's good for gymnastics". I was a gymnast for 10 years, and these kinds of mind games worked on me.

As part of the food box we get every week, we've received japanese turnips a few times. It's been a completely different story. They are ridiculously light, juicy and mildly sweet. A real delight that I always look forward to. So you can imagine my dismay when I opened last week's box and found three giant turnips looking at me. Hmph.

After years of shunning turnips, it was time to grow up. Mom would have been proud of me: They turned out delicious in this frittata.

Turnips

Turnip Frittata with Double Garlic

  • 1.5 pounds turnips, peeled and grated (approximately 2 medium-sized turnips)
  • 6 eggs
  • 2 tbsp milk
  • 3 garlic scapes, chopped (can be replaced by one onion, or a 3-4 green onions)
  • 3 garlic cloves, minced
  • 1 tbsp fresh thyme leaves
  • 2 tbsp olive oil
  • 1/2 cup grated cheese (I used cheddar, but use up whatever you have on hand)
  • Parsley, to taste
  • Salt & papper, to taste



Garlic scapes

Sprinkle the grated turnips with some salt and drain in a colander for 30 minutes. Press down to remove excess water.


Heat 1 tbsp. of olive oil in a skillet over medium-low heat. Sauté the garlic scapes for 3 minutes. Add the grated turnips and thyme leaves. Cover and cook for 15 minutes, until the turnip is tender. Remove from the heat, season with salt & pepper and set aside to cool for 5 minutes.


Meanwhile, beat the eggs and milk in a large bowl, and season with salt & pepper. Add the turnip mixture, the minced garlic and the parsley. Mix well.



Preheat the oven broiler. 

In a 10-inch oven-proof skillet, heat the remaining 1 tbsp. olive oil over medium heat. Add the egg mixture and cook, stirring a couple times, for 2-3 minutes. Reduce heat to low, cover and cook for 10 minutes.


Remove from the heat, uncover and top with the grated cheese. Place under broiler for 3-5 minutes, until the cheese is melted and slightly golden. Remove from the oven and let cool for 10 minutes.

Turnip Frittata with Double Garlic

Transfer to serving plate, cut into wedges and serve.

Turnip Frittata with Double Garlic

Serves 4-6.

Recipe inspired by Eating Well and Martha Rose Shulman on the New York Times.
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