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.
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
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.
Transfer to serving plate, cut into wedges and serve.