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Savor Dakota: Winter Vegetable Soup with Timpsila Recipe

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Timpsila Soup
SDPB 2016

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Winter Vegetable Soup with Timpsila

By Chef MJ Adams, as featured on Savor Dakota Episode 4: Winter


1 ½ to 2 cups fresh timpsila (wild turnip); turnip or rutabaga can substitute

2 medium carrots, scrubbed or peeled & ends removed

2 stalks celery

3 whole shallots, peeled

4 sage leaves, cut into long thin strips (chiffonade)

2 Tbsp. olive oil

Salt and pepper

7-10 cups water



• Remove outer bark of timpsila. Cut in half and again into half-moon slices.

• Cut carrots into 1/8 inch cubes.

• Cut celery into 1/8 cubes.

• Halve shallots. Slice cross-wise for half-moon shapes.

• Add olive oil to large stock pot and place over medium heat.

• Add carrots and celery; stir. Cover and heat 3-4 minutes.

• Add shallots, salt and sage; stir. Cover and heat 4-5 minutes.

• Add timpsila; stir. Cover and heat 3 minutes.

• Add 7 cups water. For a thinner soup, add more water.

• Bring to boil. Turn down heat and simmer for 25 minutes.

• Salt and pepper to taste.


Serve with bread and cheese.


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