Rape

All the recipes in this section are the result of experience, creativity and... word of mouth by Eleonora Berto, a daily presence at the “El Tamiso” store under the Salone in Padua. The ingredients are all from organic farming and the doses are approximately for four people.

Popular sayings about TURNIPS

... IF YOU REALLY WANT TO LIVE TURNIPS YOU HAVE TO EAT

... TURNIP AND RADISH MAKE THE FACE

LOOK PRETTY MESSY WITH TURNIPS

INGREDIENTS: A purple or white cap, a pink turnip, a kohlrabi, a handful of radishes, a daikon, extra olive oil, the juice of a lemon (or vinegar), salt, pepper, some crumbled nuts.

PREPARATION: Slice the cap very finely, cut everything else partly into slices and partly into strips. Drizzle with oil, lemon or vinegar, salt and possibly pepper. Let everything rest for half an hour and, when serving, finish the preparation with the crumbled nuts.

RAP-RAGU'

INGREDIENTS: 2 kohlrabi, 1 pink turnip (or a red beet), 2 carrots, 2 shallots (or 1 onion), two stalks of celery, a clove of garlic, a sprig of sage and rosemary, extra virgin olive oil, salt, chilli pepper if you like.

PREPARATION: Wash all the vegetables, peel the kohlrabi and the pink (or red) turnip. Cut all the vegetables indicated into small pieces and let them flavor for a few minutes in a pan with oil, aromatic herbs, whole garlic clove, chilli pepper and salt. Add a glass of water and finish cooking. 15-20 minutes will be enough. All cereals and pasta are seasoned with this ragù.

HORNY CREAM SOUP

INGREDIENTS: 1 kohlrabi, 2 potatoes, 2 leeks, 2 celery sticks, 1 onion, 1 small red turnip (beetroot), 100 g ricotta, extra virgin olive oil, salt.

PREPARATION: Wash the leek and all the vegetables well, peel the potatoes and kohlrabi, cut the onion and celery and put them in a pan with a little oil to stew for a few minutes over moderate heat, add the leeks, potatoes and kohlrabi cut into pieces. Adjust the salt and cover everything with half a liter of water. Cook for about 30 minutes, over moderate heat. Pass through a vegetable mill (or blend) to obtain the cream soup to serve hot seasoned with the decorative pink sauce and a drizzle of oil.

PINK SAUCE: wash, peel and slice the red turnip then add it to the ricotta with two tablespoons of extra virgin olive oil and a pinch of salt. Blend well until the mixture is creamy.

RAPACALDA SOUP

INGREDIENTS: 1 or 2 kohlrabi, 1 pink turnip, 2 carrots, 2 celery sticks, 2 leeks, a handful of kale, a slice of pumpkin, 1 or 2 cloves garlic, sage, bay leaves, rosemary, salt, extra virgin olive oil, 1 vegetable cube (optional) to complete the soup: toasted bread or beans or cooked chickpeas.

PREPARATION: Wash all the vegetables, peel the kohlrabi, pink turnip and pumpkin, then cut everything into pieces and cook over moderate heat, adding about a liter of water, garlic and aromatic herbs (tied together with a little sewing thread so as not to lose the rosemary needles). Salt halfway through cooking or put in the dice. Serve the soup hot with a drizzle of oil, toasted good crouton bread and inserting any beans or chickpeas a few minutes before finishing cooking.

CARPACCIO DI RAMOLACCIO

INGREDIENTS: 1 ramolaccio (black turnip), extra olive oil, salt, pepper, a few drops of vinegar (or lemon juice).

PREPARATION: Wash and peel the branch, possibly keeping only a part with the peel. Slice it as thin as possible or grate it as you do with carrots. Drizzle with olive oil, salt, pepper (if you like) and a few drops of vinegar or lemon juice. Let this “rustic and healthy” salad rest for an hour, in a cool place, before consuming it as such or in addition to a mixed salad.