Gilfeather Turnips, Two Ways

The Gilfeather turnip is Vermont’s newly named state vegetable. But this isn’t your ordinary turnip, as it’s sweet like a rutabaga. The Gilfeather originated in the early 1900s in Wadsboro, VT and many of our local farmers now grow them.

Here are two simple side dishes featuring Gilfeathers.

Print Recipe
Gilfeather Turnips, Two Ways
Course Side dish
Cuisine Fall, Spring, Winter
Servings
Ingredients
Mashed Gilfeather Turnips with Orange & Thyme
  • 2 lbs Gilfeather turnips
  • 1 orange zested and juiced
  • 1 tsbp butter
  • cream a splash
  • 1 tbsp fresh thyme
Roasted & Spiced Gilfeather Turnips
  • 2 lbs Gilfeather turnips
  • 2 tbsp olive oil
  • 1/4 tsp ground cinnamon
  • 1/4 tsp allspice
  • 1/4 tsp paprika
  • 1/4 tsp ground ginger
  • 1/4 tsp cumin
Course Side dish
Cuisine Fall, Spring, Winter
Servings
Ingredients
Mashed Gilfeather Turnips with Orange & Thyme
  • 2 lbs Gilfeather turnips
  • 1 orange zested and juiced
  • 1 tsbp butter
  • cream a splash
  • 1 tbsp fresh thyme
Roasted & Spiced Gilfeather Turnips
  • 2 lbs Gilfeather turnips
  • 2 tbsp olive oil
  • 1/4 tsp ground cinnamon
  • 1/4 tsp allspice
  • 1/4 tsp paprika
  • 1/4 tsp ground ginger
  • 1/4 tsp cumin
Instructions
Mashed Gilfeather Turnips
  1. Peel the turnips and slice off the ends. Slice each in half, then each half into pieces about 1 inch or so in size. Put the pieces into a medium pot and cover with water. Bring to a boil and simmer about 20-25 minutes.
  2. Test for doneness and when tender to your liking, drain off the water. Add the zest and juice, butter, cream and thyme to the pot and mash. Season with salt and pepper as you like.
Roasted & Spiced Gilfeather Turnips
  1. Preheat the oven to 400 °F. Peel and chop the turnips into ½ inch pieces.
  2. In a bowl, toss with the oil and spices. Spread the turnips out in a single layer on a baking sheet.
  3. Bake for about 40 minutes, checking and tossing halfway through.
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