Duchess Turnips

Duchess Turnips

It's often said that we eat with our eyes. Well, if that holds true, then perhaps the best way to get the kids to eat turnip is to simply change their appearance - a sort of vegetable masquerade with everything in disguise. And that's exactly what I have done here. With only the addition of some egg and a tiny bit of re-seasoning, I can pass off some turnip purée as these delightful little bites.

serves 4

2 pounds turnip, peeled, steamed, and puréed

2-3 large egg yolks, plus 1 whole large egg

pinch nutmeg

Kosher salt, plus more for sprinkling

Freshly ground black pepper

1 tablespoon heavy cream

Fresh thyme leaves, for garnishing

Preheat the oven to 375°F. Line a baking sheet with parchment paper and set aside. In a large mixing bowl, combine the turnip purée and 2 of the egg yolks, mixing well the thoroughly combine. Stir in the nutmeg and season to taste with salt and black pepper. The resulting mixture should be easily pipe-able. If it is too stiff, add the remaining egg yolk.

Transfer the mixture to a piping bag fitted with a large star tip. Pipe the turnip mixture out onto the prepared baking sheet into mounds, rotating the piping bag as you pipe to create a decorative swirling effect. Each mound should measure approximately 1½ inches wide and 1½ inches tall.

In a small bowl, beat together the remaining whole egg and the heavy cream. Carefully brush this mixture over the surface of each mound of turnip, being especially careful not to damage the decorative pattern created by the piping back.

Place in the preheated oven and bake until cooked through and lightly golden brown, 10 to 12 minutes. Remove from the oven and cool slightly before sprinkling with additional salt and fresh thyme leaves.