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Farm Kitchen:  Turnips??  |
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lovelady
True Blue Farmgirl
533 Posts
Toni
Indiana
USA
533 Posts |
 Posted - Nov 02 2009 : 10:41:12 AM
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| What do you do with your turnips? I have plenty of them out in the garden right now and want to try something new. My husband loves to eat them raw, and even my 2 year old likes them like that. But, I would like to see if we like them any other way, I am just not too sure on how to prepare them. I have made turnip "fries" that are just turnips that have been cut into matchsticks, tossed with oil, salt and pepper and roasted. They were great, but I am looking for something else now. Anyone have an interesting take on turnips?? |
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catscharm74
True Blue Farmgirl
4687 Posts
Heather
Texas
USA
4687 Posts |
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carolynann
Farmgirl in Training
32 Posts
Carolyn
Branford
FL
USA
32 Posts |
Posted - Nov 02 2009 : 11:01:50 AM
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I put turnips together with whatever other root veggies I have, and cook them in a little chicken broth. I started that because I had a few of several root veggies that I needed to use up, and we liked it so much that I now do it on PURPOSE! You can add a little butter and/or garlic salt if you'd like.
I'm going to try drying turnips . . . my book says you can!?!?! I have steam blanched them to put in the freezer, but it seems like they get a little watery (not sure I remember . . . just seldom do that anymore).
We eat a lot of salad, and I frequently chop up raw turnips and rutabaga into our salads.
Ummm . . . good stuff. I wish I had a lot in my garden right now???
Enjoy, Carolyn Ann
At home on the banks of the beautiful Suwannee River in North Florida |
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mellaisbella
True Blue Farmgirl
1862 Posts
melanie
living on Anne of Green
Gables land
Canada
1862 Posts |
Posted - Nov 02 2009 : 11:51:29 AM
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I make a turnip casserole with turnips and onions.
slice te turnips and onions. layer them in a casserole dish and pour chicken both over top. bake for 45mins or until tender. can top it with cheese and bread crumbs if desired! yum yum
"we must be the change we wish to see in the world"
farmgal #150 |
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Sarahpauline
True Blue Farmgirl
672 Posts
sarah
Ringgold
GA
USA
672 Posts |
Posted - Nov 02 2009 : 1:51:35 PM
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I saw a root veg pot pie recipe in my last victoria magazine that I think had turnips in it. It looked delish.
Not all those who wander are lost...
www.SarahPauline.com
www.AbraxasBaroque.com |
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Farmers Daughter
True Blue Farmgirl
90 Posts
DiAnn
90 Posts |
Posted - Nov 03 2009 : 07:13:09 AM
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We freeze them. My mom always, sliced them or cut them in chuncks then, just blanced them not done, but just so a knife would start to go through them. Cool and put in freezer bags. If you cook them till done they will become mush when you get them out of the freezer and use in your dish. Still good to eat, but mush.
She most of the time put the chuncks in smaller size bags. Just enough in the bag to toss in soup. You can add them toward the end of cook time cause they are already cook most of the way.
And the sliced trunips she would put in bigger bags, which would be just enough for us to use the bag for creamed turnips.
She would use bacon grease or butter fry some onions in that then add the flour, then slowly add milk and stir to make a cream sauce. Then add the thawed and drained trunips to heat on low till heated through. Add salt and pepper. And if we had some bacon she would crumble that in for an extra treat.
Oh so good 
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coffeemom
True Blue Farmgirl
160 Posts
Melody
Carlinville
IL
USA
160 Posts |
Posted - Nov 03 2009 : 09:08:21 AM
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| I grew up eating turnips. I just peel them, cut them in cubes,(whatever size you like). Cut up 2 or 3 slices of bacon and brown it a little in a pan, add the turnips and just put enough water on them to not quite cover them. Bring them to a boil and cook for about 20 minutes. Don't boil them hard. And check them with a fork after about 15 min. to see how they are doing. Don't be afraid to try new things! Cooking is common sense. You don't need fancy cooking utensils, just the wonderful common sense the good Lord gave you. Happy cooking! |
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Annab
True Blue Farmgirl
2900 Posts
Anna
Seagrove
NC
USA
2900 Posts |
Posted - Nov 04 2009 : 03:31:01 AM
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We grow these too
They are good just boiled 'till tneder and eaten w/ some salt and pepper
Great on salads too if they are young.
Slice any way or in small cubes
We'll also throw a few in if we are making collards.
The dog loves raw and cooked turnips with the greens |
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country lawyer
True Blue Farmgirl
1022 Posts
1022 Posts |
Posted - Nov 05 2009 : 2:02:33 PM
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| Turnips are wonderful roasted. Peel and cut in large chunks. Toss with olive oil, salt and pepper. Add your favorite herb to it too...rosemary, thyme, etc. Roast in hot oven. DELISH! |
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Annika
True Blue Farmgirl
5602 Posts
Annika
USA
5602 Posts |
Posted - Nov 05 2009 : 2:11:08 PM
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You can hollow out the big ones and if you are a meat eater, fill the turnip with meat loaf or burger all spiced up and bake till the turnip is really tender...I've done that. You can do the same with a vegetarian substitute, I've used wild rice and mushrooms that have been pre-cooked with a sweet onion and well seasoned
They are also good mushed with potatoes and lots of butter =)
Annika
Farmgirl & sister #13
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lovelady
True Blue Farmgirl
533 Posts
Toni
Indiana
USA
533 Posts |
Posted - Nov 06 2009 : 4:09:27 PM
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| Tonight I boiled some turnips in chicken broth, then mashed them with a little butter and pepper. They were great! Thank you so much for the ideas! I also blanched and froze two bags of turnip chunks and still have lots more in the garden. |
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coffeemom
True Blue Farmgirl
160 Posts
Melody
Carlinville
IL
USA
160 Posts |
Posted - Nov 06 2009 : 7:02:12 PM
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ooooooooCountryLawyer!!!!
That sounds fantastic. I'm going to try it. |
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MaryLD
True Blue Farmgirl
861 Posts
Mary
New Braunfels
TX
USA
861 Posts |
Posted - Nov 18 2009 : 04:35:08 AM
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I agree on mashing them with potatoes and butter. YUM!! We also make a " mash" of all kinds of root vegetables- turnips, onions, garlic, potatoes, yams, beets, parsnips, celery root, what have you. The same basic medley, tossed with olive oil, can also be roasted at 400-450 degrees, covered for 30 minutes, then uncovered until done. I usually spice that with anise, fennel, rosemary, and paprika. Don't forget the salt and pepper! At the very end, I drizzle it with tamari and balsamic vinegar, and let it sizzle.
~ Mary LD |
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Farm Kitchen: Turnips?? |
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Turnips??
