turnips

[sidelock]

Any of you like turnips? I have access to many acres of them and wonder what is the best way to cook them.

 

[coloradoclyde]

Curry.....Shalgam Masala.

 

[tenngun]

What ever you do don’t boil them. :wink: used in chunks they are good in stews. Shredded you can make a kraut. Sliced thin you can fry them like potatoes, add onion green pepper and chopped bacon it makes a good substitute for potatoes in a hash . Make thicker cuts dredge in flour eggs then flour again then bread crumbs then brown, set in to a baking dish. Sauté mushrooms and garlic in butter then add a little beef or chicken broth and a little flour to thicken pour over the turnips and pop in med oven for 1/2 an hour. Or you can boil mash and mix with a little milk and eggs. Add pepper some savory herbs make some patties and fry in butter or bacon grease. Or chop in to small cubesand mix 50/50 with cubed potatoes, use one large red onion chopped, fry until soft but not yet brown add canned corned beef pepper and salt and garlic powder. Brown and seve with eggs.

 

[Coot]

Never found a way to cook them that I liked but they are fine eaten raw - slices about 3/16" thick & a bit of salt sprinkled on them.

 

[Nativearizonan]

I like turnip greens a lot. Turnips, not so much, although I have eaten them fixed like mashed potatoes or diced up and cooked with the greens (preferred method). They don't have a lot of taste, so you can always cut them up and use them in soups, stews, stir-frys, or even cook them with a pot roast, as a kind of alternative to parsnips or water chestnuts (which are an alternative to ???). They are very healthy, so experiment and let us know what way works best.

BTW, turnip greens taste better with vinegar added. Pepper vinegar is about the best, but malt vinegar is pretty good too. Any vinegar is better than no vinegar, as it just seems to change the whole character of the turnip green taste into something very enjoyable instead of just tasting like something you should be eating because it is good for you.

 

[Kansas Jake]

Another vote to make kraut out of them. They are okay in stews and soups but other than kraut, I'm not a great fan.

 

[zimmerstutzen]

there is no way to cook them that they taste like anything, except for the spices you add.

I like them raw and eat them like apples. A local Italian place slices them and marinates them in a Greek type dressing. They are pretty good that way, but still raw.

 

[Brokennock]

I love them just roasted with other root vegetables or boiled and mashed with butter and salt like mashed potatoes.

 

[satx78247]

The Koreans make GREAT Kim-Chi out of turnips.
(When I shared a house with a Korean-American family, the Grandmother made it often IF turnips were CHEAP at the farmer's market in town.)

yours, satx

 

[coloradoclyde]

I was looking through my Shaker cookbook and found two recipes....
Beets are sliced and baked, the soaked in vinegar and eaten, the vinegar that the beets were soaked in is saved the next day and turnips are boiled and placed in the vinegar...with the addition of some fresh vinegar salt and pepper...They will be indistinguishable from the previous days beets.

The other recipe is simply mashed turnips.
Pare and slice, white turnips get boiled 40 minutes, yellow turnips get boiled 2 hours.
Mash add butter salt and pepper.

 

[zimmerstutzen]

yellow turnip = Rutabaga a hybrid cross between turnip and cabbage with a milder taste than turnip.

 

[coloradoclyde]

yellow turnip = Rutabaga a hybrid cross between turnip and cabbage with a milder taste than turnip.

Thanks...I did not know that. :hatsoff:

 

[tenngun]

Townsend cooking vids just did a vid on rutabagas.

 

[Don Steele]

Thank you Zimmerstutzen. I had no idea.
When I was growing up, we ate Rutabaga regularly. Mom always called them "turnips".
I like both the white and yellow varieties.
Tenngun...I often do boil mine and serve with butter, salt and pepper but I also appreciate the alternate suggestions you posted and will be giving some of them a try.
:thumbsup:

 

[Ames]

I love them just roasted with other root vegetables or boiled and mashed with butter and salt like mashed potatoes.

What he said, but try it with a little fresh ground nutmeg in there also. It may surprise you!

 

[Loyalist Dave]

What ever you do don’t boil them. used in chunks they are good in stews. Shredded you can make a kraut. Sliced thin you can fry them like potatoes, add onion green pepper and chopped bacon it makes a good substitute for potatoes in a hash . Make thicker cuts dredge in flour eggs then flour again then bread crumbs then brown, set in to a baking dish. Sauté mushrooms and garlic in butter then add a little beef or chicken broth and a little flour to thicken pour over the turnips and pop in med oven for 1/2 an hour. Or you can boil mash and mix with a little milk and eggs. Add pepper some savory herbs make some patties and fry in butter or bacon grease. Or chop in to small cubesand mix 50/50 with cubed potatoes, use one large red onion chopped, fry until soft but not yet brown add canned corned beef pepper and salt and garlic powder. Brown and seve with eggs.

Frozen they make good biodegradable cannon ammunition.

IF you take a training grenade fuse for use with modern Marines, and insert it into the top of the veg, the vegs is stiff enough to hold the fuse for you to pull the pin and hold the spoon....the fuse is enough when it detonates to blow pieces of the the root all over the guys aggressing your position,...though to be fair, you must shout "TURNIP" instead of "grenade" when you toss it at them. BUT that's outside of the purview of this forum, eh?

They are OK in stews and curry..., I find the hungrier that I am the more I like them. :shocked2:

LD

 

[crockett]

I like the yellow better, the true or white turnip has sort of a perfume taste.
On the yellow- I boil and mash. Salt, butter.
Robert Burns Day is coming up, Haggis, mashed Potato and mashed yellow turnips.

 

[Hefner]

My wife is Chinese. She brought Chinese turnip seeds to me to plant in our garden. At harvest time, they looked like any other turnip to me. When I cut into them the inside was pink to red in color. The taste was like a spicy radish when eaten raw. Very nice.

 

[Blizzard of '93]

I would very much like it if you could spare me an acre or so of them.

 

[George]

Townsend cooking vids just did a vid on rutabagas.

I cooked them as much the same way he did for dinner this evening, and they were excellent, best rutabaga I ever had.

Spence