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Cassoulet of Turnips and Onions
From Susan Wyler
1996

Ingredients
  • 1 lb. small white boiling onions or shallots, peeled
  • 2 tbsps. olive oil
  • 1 1/2 lbs. peeled baby white turnips or quartered medium turnips
  • 3/8 tsp. salt
  • 1/4 tsp. freshly ground pepper

    • Directions

    Root vegetables are a country staple. People brag about how long they've been eating last year's earthy harvest out of their stone and dirt cellars. Easy to understand when you realize how hard--and expensive-it still is to get fresh produce in many sparsely populated rural areas. This is my favorite turnip dish. It goes beautifully with roast goose or turkey.

    Place the onions and olive oil in a heavy flameproof casserole, preferably enameled cast iron, large enough to hold the onions in a single layer. Cook over moderately high heat, rolling the onions over occasionally, until they are lightly browned, 5 to 7 minutes. Add the turnips, season with the salt and pepper, and toss gently to mix with the onions and coat with the oil. Reduce the heat to moderately low, cover the pan tightly, and cook, stirring once or twice, until the onions are golden and all the vegetables are quite tender, about 25 minutes. Serves 8.

    Recipes from Cooking From a Country Farmhouse by Susan Wyler (copyright 1993 Susan Wyler).





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