Turnip Paprikash

2015-11-09 17.17.36RECIPE #113, DAY #134

ORIGINAL RECIPE: “Turnip Paprikash” from Greene on Greens, by Bert Greene, my favorite cookbook author*

TIMING: 25 minutes, but mostly spent simmering


TOOLS: Nothing bizarre

COOK TYPE: Stovetop

HEALTH: Turnips are great for you. Slathered in cream, maybe a little not-as-much, but still. Turnips, eat ’em.

2015-11-09 17.17.16EXPERIENCE: Sometimes you get a turnip from the farm and you don’t really know what to do with it. I have only ever made turnips once or twice, and I can’t recall exactly how. So I went to my very favorite cookbook author, Bert Greene, and the cookbook that he wrote just for veggies, Greene on Greens.

Once again, I had stumbled upon a truly excellent recipe. I love Bert Greene!


  1. In a medium sauce pan, melt 2 tablespoons unsalted butter over medium-low heat. Add 2 sliced shallots (or 1/4 diced sweet onion) and 1 pound diced turnips.
  2. In a small bowl, whisk together 6 tablespoons white wine, 2 teaspoons sugar, and 1 tablespoon sweet paprika. Pour over the turnips, cover, and simmer for 15 minutes.
  3. When turnips are tender, add 1/2 cup cream and cook 5 minutes until cream is thickened. Taste for salt and pepper and serve garnished with parsley or dill.


Serve with a Hungarian entree and other side dishes. Perhaps a stroganoff, or meatballs.

*Recipe changed from the original.


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