Tuesday, January 18, 2011

Recipe- Fruit Glazed Chicken with Mashed (Not a) Turnip and Potatoes

Ok. I will admit it. I've never eaten a turnip before (well, at least to my knowlege). That's got to be weird, right? How does one go thirty years with never having eaten a turnip? So I bought one. And then I was stumped. Just how does one eat a turnip? Well, apparently you can mash it. And if you mash it with potatoes it's very good. Not sure my kids were impressed but I thought it was rather tasty.

ETA- Well, come to find out folks what I made was a PARSNIP. And not a turnip. I'm still a turnip virgin. ROFL.

And yes this is a picture of my dinner. And yes I did already take a bite. I was really hungry. When I'm really hungry I tend to either be incredibly snarky or I forget to take pictures. I would guess that I was somewhere inbetween those two last night. Oh, and taking dinner shots in the Pac NW and having them look good is... nigh on impossible. But I digress. Here's how I made my dinner last night. It was super easy.

You need potatoes and a turnip...

I'm nearing the end of my food supply so it's regular old bakers. Peel, cube and throw into a pot. Cover with some COLD water and boil until tender. Here's an action shot...

At the same time as all this is going on you need to get your chicken in the oven. Start by lining your broiling pan with foil and preheating your oven to 350 degrees. Then you need to make a rub. I used 1 tbsp extra virgin olive oil, 1 teaspoon salt and 1/2 teaspoon pepper.

Stir it up and rub on your chicken... I used one whole chicken cut into pieces. But this would work for chicken breasts as well.

Put your chicken in the oven and bake for 25 or so minutes until done through. Melt in a saucepan over medium low heat about 1/4 cup of your favorite jam. I prefer blackberry but you know... the plum might have been good as well. (All our jam is 100% local grown and homemade!) I was going to take a shot of this but blackberry jam in a black saucepan... it didn't work.

Glaze your chicken using a brush... mmmm looking good already!
Now the fun part... back in the oven it goes! This time about 4" under the broiler and for about 5 minutes. While that's cooking you can mash your potatoes and turnip.

I mashed mine with about 1 tbsp of brown sugar, 1/2 stick of vegan butter and 1/4 cup of Almond milk. If your not on a gluten/dairy free diet feel free to substitute with the real stuff. Season to taste with salt and pepper.

Remove the chicken from the oven and let rest for about five minutes. You should always let your meat rest before cutting it. Serve with your mashed potatoes and turnip and a side of beans.

I will not lie... my kids... eh... well... hmmm...



  1. We mix our potatoes occasionally with rutabegas, but I have never tried this. I might have to give it a go. :)

  2. Oh this sounds delish!! My kids are rarely impressed with my culinary endeavors. haha
    amy beth

  3. Hmmm, I've never tasted a turnip either. I don't think I really even know what one looks like, other than seeing you picture. I might have to give it a try.
    Yea for tasty Tuesday blog hop

  4. Umm, dear Onica, that thing in your photo is a parsnip, not a turnip. Unless it's some weird heirloom turnip.

    Sorry to burst your bubble, but it looks like you are still a turnip virgin ;)

    I don't think I've ever cooked a turnip, although I might have eaten one unknowingly.

  5. I was going to say what Lauren said. I LOVE roasted parsnips! Turnips are round, usually with a bit of a purple top. :) I've eaten one raw before, but that's it.

  6. We do turnips in pasty. Dough with ground beef, potatoes, carrots, onion, turnip or rutabaga and bake in a dough with a bit of butter.

  7. Luckily... My kid loves what I eat. :) And this looks great!

  8. Wow. Don't I feel... sheepish! They were right next to each other in the store. LOL. Time to go edit and time to get a turnip!

  9. Parsnips are sweeter tasting than turnips which can be pretty bitter if they are old.

  10. Well, I really liked the parsnip. I'm thinking a parsnip, carrot and potato soup might be in my near future.

  11. Love parsnips...just so darn hard to find here!

    Would love you to share this at my Food Fight Friday link party.

  12. I use those roots vegies in stews and in such ... sctually not bad just sound sort of unappealing I think ;-)Stopping in from Trendy Treehouse New Friend Friday- and so YEA I'm following you now. Hope you stop by my place soon ;-)

  13. :) Great recipe! I'm glad someone else commented on the parsnip/turnip :)

    Turnips are a bit more bitter than parsnips. I'd never had parsnips until a month ago. I found a great recipe that was all root veggies.... sweet potatoes, parsnips, onions, carrots... I can't remember the rest. I'll find it and send it your way. I loved it!


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