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Let me introduce myself. My name is Mark Sisson. I’m 63 years young. I live and work in Malibu, California. In a past life I was a professional marathoner and triathlete. Now my life goal is to help 100 million people get healthy. I started this blog in 2006 to empower people to take full responsibility for their own health and enjoyment of life by investigating, discussing, and critically rethinking everything we’ve assumed to be true about health and wellness...

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February 23, 2013

Turnip & Bison Scramble

By Worker Bee
40 Comments

Bison & Turnips ScrambleThe sweet flavor of turnips adds mild but fantastic flavor to this hearty bison & egg scramble. Garnish with green onions for a simple but super-flavorful breakfast. Or, use almost the same combination of ingredients to bake a Primal Breakfast Casserole.

Turnips taste a bit like a cross between a radish and a potato. When cooked, the spicy flavor mellows and a gentle sweetness comes out. Smaller turnips tend to be less spicy than larger ones and have milder flavor overall. If possible, buy turnips with the greens still attached and scramble the greens in, too.

If your usual scramble is getting boring, this recipe will perk things up in the morning, or evening for that matter. This scramble is great for dinner, too. And don’t be shy about adding hot sauce; it gives this dish the perfect kick.

Serves: 4

Time in the Kitchen: 25 minutes

Ingredients:

Ingredients

  • 2 tablespoons olive oil, coconut oil or butter (30 ml)
  • 1 pound small turnips, grated (450 g)
  • 1 pound ground bison (or beef) (450 g)
  • 4 eggs, whisked
  • 4 green onions, chopped
  • Salt and pepper

Instructions:

Heat the oil/butter in a 12-inch (30 cm) skillet over medium-high heat.

When the skillet is hot, spread the turnips out in an even layer. Cook the turnips for 5 minutes, stirring only once or twice, until lightly browned and soft.

Turnips

Add the ground meat. Salt and pepper the meat and break it up as it cooks. Ground bison will cook in about 5 minutes, beef and other types of ground meat might take slightly longer.

Scramble

Pour in the eggs. Stir until cooked.

Add the green onions and serve.

Turnip & Bison Scramble

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40 Comments on "Turnip & Bison Scramble"

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Harry Mossman
3 years 7 months ago

Looks great! Can’t get much more primal that that.

Nocona
Nocona
3 years 7 months ago

I’m gonna try this. I bet it would be great with sweet potatos also.

Shary
Shary
3 years 7 months ago

Mmmm… (said with great insincerity). Thanks Mark, but since I’m not a lover of turnips and since beef is cheaper than bison, I think I’ll just be a pill and pass on this one.

Metric
Metric
3 years 7 months ago

Have you tried Japanese turnips? They are great! I’m not a fan of regular turnips, but love Japanese turnips. Look for them at your local farmers market, maybe you’ll luck out. Use ground beef instead of bison. Here’s a bit more info on Japanese turnips http://www.mnn.com/food/healthy-eating/blogs/the-better-turnip-white-japanese-turnips

Shawn Swartz
3 years 7 months ago

This dish looks terrific!! The bison looks lean and you can never really go wrong starting your day with a scramble.
Great post !!

David
David
3 years 7 months ago

Mark I love these types of recipes most of all. Easy, flexible, and so good. You can literally try any hard veggie with this (rutabagas are awesome too) Similar to your breakfast hash recipe which I love as well

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[…] The sweet flavor of turnips adds mild but fantastic flavor to this hearty bison & egg scramble. Garnish with green onions for a simple but super-flavorful breakfast. Or, use almost the same combination of ingredients to bake a Primal Breakfast Casserole. Turnips taste a bit like a cross between a radish and a potato. When […]… Mark’s Daily Apple […]

Tee
Tee
3 years 7 months ago

Looks good. How, and what tool do you use to get the turnips to look like that; hashed?
Thanks.

Hungry Canadian
Hungry Canadian
3 years 7 months ago

Use a cheese grater. Grated raw turnip is also killer on a green salad. Similar to daikon, but not nearly as strong.

Ruth
Ruth
3 years 7 months ago

I bet this would taste even better with rutabagas. They are in the turnip family but are much milder in flavor, closer to a potato than a radish.

Hungry Canadian
Hungry Canadian
3 years 7 months ago

Turnip makes great “fries”, too. Like you would with sweet potato fries, just cut them into batons/fingers/fry-sized whatevers, toss them in a bowl with a little oil & some sea salt & paprika (and powdered dulse, if you can get it – amazing!), spread them on a cookie sheet & bake @ 425F for about 35-45 mins. Delicious!

Carol
Carol
3 years 7 months ago

How different is buffalo to bison? I’m in UK my local organic farm has buffalo (& award winning mozerella). I can get the turnips, onions & eggs there too.

Hungry Canadian
Hungry Canadian
3 years 7 months ago

They’re different animals; but, having had both, in my (admittedly unscientific) opinion, they taste pretty well exactly the same. In my experience, bison tends to be a little more well-marbled with fat, whereas buffalo is extremely lean. Both are delicious – nothing beats a roasted bison hump swimming in its own gravy!

Harry Mossman
3 years 7 months ago

In the U.S., the name “buffalo” is applied to bisons. That isn’t technically correct but it is common usage. Any bison/buffalo meat you get here will be bison unless you go to a butcher specializing in exotic meat.

Damsonlily
Damsonlily
3 years 7 months ago

I think the buffalo you are referring to are water buffalo. I’m in the UK too and am pretty sure I know the farm you mean (very handy for a stop en route to my daughter’s on the south coast!) The meat is grass fed, organic and bio-dynamic, which all make for interesting reading.They were featured on Countryfile a while back and were referred to as water buffalo by the BBC. I don’t think I’ve heard of anyone selling buffalo in the UK but I bet someone will now prove me wrong!

Orielwen
3 years 7 months ago

There’s a (water) buffalo farm near us in Scotland. We sometimes get some of their meat at the farmers’ market – it’s delicious! They’re trying to set up to produce mozzarella as well and I’m eagerly awaiting the time when it becomes available.

Sereyvorn
3 years 7 months ago

Recipe looks delicious!

I find bison good, but rather opt in for a leaner protein source like lean beef or turkey.

Either way, that meal looks very healthy with high levels of protein.

Excellent choice for anyone looking to build lean mass!

kittypalmbeach
kittypalmbeach
3 years 6 months ago

I think bison is leaner than any ground beef.

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[…] Turnip & Bison Scramble […]

Karen
Karen
3 years 7 months ago
Sorry to go all science geeky on you, but technically buffalo ARE bison (as well as delicious). American bison (scientific name Bison bison), are commonly called the American buffalo but they are the same animal. Unless you’re talking about the Asian water buffalo, which is an entirely different animal (Bubalus bubalis). I’ve never seen water buffalo for sale anywhere — has anyone tasted it? There is a farm in my area that sells yak but that’s yet another animal (Bos grunniens) and actually closer to our beef cow than bison are! Science lesson for the day, done. No quiz.
Ruth
Ruth
3 years 7 months ago

There is a water buffalo farm here in Florida. I’ve eaten it before. It is very strongly flavored than beef.

Ruth
Ruth
3 years 7 months ago

It is stronger in flavor than grass-fed beef. Sorry for the grammar flop!

Rachel M
3 years 7 months ago

Looks amazing. I don’t ever think I’ve had a turnip before. I only think I know what they are from Winnie the Pooh.
BISON, however, is an old friend. I love it in beanless chili or as burgers on lettuce wraps. Yum!

Dwayne
3 years 7 months ago

Awesome, this will make my wife equipped bringing me daily health food. Recipe look easy to follow, so she won’t get problem for this. Exciting now!

Sally
Sally
3 years 7 months ago

Might try this with kangaroo, as bison/buffalo Isn’t commonly available where I live (Eastern Australia).

am_stjohn
am_stjohn
3 years 6 months ago
I second the comment about Japanese turnips! (as opposed to regular turnips which I don’t particularly like) Japanese turnips are smaller, usually entirely white/pale cream color. They have a very mild, subtle and delicious flavor — and the greens are extremely tasty too! Found them a couple of times this past summer/fall at the farmer’s market and was very happy. Braise the cut-up turnips in a mixture of water or broth with a little bit of butter, then add greens for the last 5 minutes. I made them with a miso-ginger broth once, and that was really good.
travis
travis
3 years 6 months ago

haha. this is quintessential dude cooking. just grab some shit thats in my kitchen and throw it all in a pan

Harley
Harley
3 years 6 months ago

Cookin’ this up for breakfast tomorrow morn!

GiGi
3 years 6 months ago

Bison & Eggs – Nuff Said….

I used to eat an entire pound of bison and 1/2 cup of eggs in a sitting, Ah ha ha ha!

Sarah
3 years 6 months ago

This looks so good! I was looking through some of your other recipes and was wondering if you have or you could put all of these into an ebook for us. I would love to be able to print that out so that I could have all of your recipes at hand when I need them. Thanks for considering!

Wildgarden
Wildgarden
3 years 6 months ago

Who knew turnips would be such an awesome textural stand-in for hash browns? They’re really good! Thanks, this just took a several thousand Kcals out of my next few months. 🙂

Brendan
Brendan
3 years 6 months ago

Such a bummer! There are so many amazing recipes that use eggs to great effect and I cannot eat them. So frustrating!

Mark
3 years 6 months ago

I’m not a fan of turnips…until now. This dish was so amazing, I got emotional when the meal came to an end. 🙂

Top Jumpers
3 years 6 months ago

Hi there Dear, are you actually visiting this website on a regular basis, if so then you will absolutely get nice know-how.|

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3 years 6 months ago

[…] article physicians and ancestral health recipe turnup bison scramble […]

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[…] Did someone say “bison”? Gonna have to make this for brinner. —Mark’s Daily Apple […]

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[…] my pantry. This is lunch. It’s some sort of sweet potato casserole, inspired by a recipe on Mark’s Daily Apple. It’s eggs, grated sweet potato, peas, mushrooms and browned ground beef thrown together and […]

Sean
Sean
3 years 6 months ago

I have made this many times and love it. Last week, I started making it with chorizo instead of bison and it is amazing!!!!

Talia
Talia
1 year 7 months ago

I’ll have 2 servings of this, thanks

Frank T
Frank T
1 year 2 months ago

This is an excellent scramble. This will definitely return to the rotation one day.

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