livening up my boiled turnips

"jw 1111" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

we have just discovered turnips. also apparently they are in the same
biological family as cabbage and brocolli. so i guess they must be good
for you , but how come they look so different?

my real question is: do any of the assembled alumini have any suggestions
for a novice on how best to season and liven up turninps a bit? thanks
for any help.

People who have loved turnips - for me, from birth it seems -- love turnips
absolutely plain, with perhaps a little salt. Looking back a few decades
and to my childhood on the farm, where we raised and ate turnips, they were
served just with butter and salt.

You can also add a mashed turnip to mashed potatoes -- lovely!
Isn't there a potatoes, turnip & cod recipe somewhere out there, too? With
lots of garlic?
Dee Dee

jw 1111 said:

we have just discovered turnips. also apparently they are in the same
biological family as cabbage and brocolli. so i guess they must be good for
you , but how come they look so different?

my real question is: do any of the assembled alumini have any suggestions
for a novice on how best to season and liven up turninps a bit? thanks for
any help.

Do you mean the little white and purple root veggies, or the large,
orangey rutabagas, or "swedes"? I will assume the latter.

For those who prefer a milder taste, mash together with potatoes.

I mash mine with butter, pour in some half & half, liberally add
freshly grated nutmeg and lots of black pepper.

If you do mean the smaller ones, they are nicely done with other root
veggies (carrots, parsnips) and roasted in the oven, drizzled with
olive oil.

Boron

"jw 1111" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

we have just discovered turnips. also apparently they are in the same
biological family as cabbage and brocolli. so i guess they must be good
for you , but how come they look so different?

my real question is: do any of the assembled alumini have any suggestions
for a novice on how best to season and liven up turninps a bit? thanks
for any help.

Sweet spices like cinnamon work nicely with turnips. Some people add brown
sugar to them, but those people are stupid.

On Thu 23 Feb 2006 10:54:13a, Thus Spake Zarathustra, or was it Dee
Randall?

Quoted message said:

"jw 1111" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

we have just discovered turnips. also apparently they are in the same
biological family as cabbage and brocolli. so i guess they must be good
for you , but how come they look so different?

my real question is: do any of the assembled alumini have any
suggestions for a novice on how best to season and liven up turninps a
bit? thanks for any help.

People who have loved turnips - for me, from birth it seems -- love
turnips absolutely plain, with perhaps a little salt. Looking back a
few decades and to my childhood on the farm, where we raised and ate
turnips, they were served just with butter and salt.

You can also add a mashed turnip to mashed potatoes -- lovely!
Isn't there a potatoes, turnip & cod recipe somewhere out there, too?
With lots of garlic?
Dee Dee

You can keep the cod! But i'll take the turnip and potatoes.

--
Wayne Boatwright o¿o
____________________

BIOYA

http://www.indiacurry.com/vegcurry/turnip.htm

Recipe Shalgam Turnips
Ingredients
Prep Vegetables
1. Turnips: 1½ pounds

2. Onions: 2

3. Tomatoes: 2

4. Fresh Garlic Cloves: 2

5. Fresh ginger: ½"

6. Serrano :2

Saute /Cook
7. Canola oil: 2 Tablespoons

8. Salt: ¼ teaspoon or to taste

9. Cumin powder: 1 teaspoon

10. Corriander powder: 1 teaspoon

11Turemeric powder: ½ teaspoon

12. Water: 1 Cup

Simmer / Rest
13. Sugar: 1 teaspoon

14. Cilantro: ¼ Cup

Method
Step 1: Prepare vegetables
Turnips: Peel, Cut about ¼ to ½" dices or cubes. Wash.

Onions: Peel, chop diced ¼"
Tomatoes: Wash, quarter, remove crown

Ginger: Peel, chop about 1/16" thick

Serrano: Wash, cut in half vertically

Cilantro: Wash rinse and chop.

Step 2: Saute / Cook
In a heavy pan heat Canola oil. Add onions, and salt. Sauté till
onions are clear. Add garlic, ginger and Serrano, stir well.

Step 3: Add Turnips, tomatoes, and items 9 through 11. Stir and
sauté. Don't let it burn. Add little water, if it starts to burn.
Every thing should be nicely coated. Add remaining water. Cover. Cook
on low heat till turnips are done, stirring occasionally. Add more
water if needed; you want dish to be damp wet but not runny.

Step 4: Simmer / Rest
Add, sugar and Cilantro. Simmer covered about 2 minutes and turn the
heat off.

jw 1111 said:

we have just discovered turnips. also apparently they are in the same
biological family as cabbage and brocolli. so i guess they must be good for
you , but how come they look so different?

my real question is: do any of the assembled alumini have any suggestions
for a novice on how best to season and liven up turninps a bit? thanks for
any help.

Red pepper flakes, and maybe a little nutmeg.

Bob

In article <[email hidden]>, blue.star77
@REMOOVEvirgin.net says...

Quoted message said:

we have just discovered turnips. also apparently they are in the same
biological family as cabbage and brocolli. so i guess they must be good for
you , but how come they look so different?

my real question is: do any of the assembled alumini have any suggestions
for a novice on how best to season and liven up turninps a bit? thanks for
any help.

- a pinch of nutmeg
- mash them and sprinkle with goat feta or blue vein cheese
- dice and cook up with pork trotters and diced potatoes (long cooking)

-P.

--
=========================================
firstname dot lastname at gmail fullstop com

jw 1111 said:

we have just discovered turnips. also apparently they are in the same
biological family as cabbage and brocolli. so i guess they must be good for
you , but how come they look so different?

my real question is: do any of the assembled alumini have any suggestions
for a novice on how best to season and liven up turninps a bit? thanks for
any help.

I've roasted them from time to time. Peeled, quartered, seasoned with
preserved lemon and pepper, tossed in an oiled pan, and roasted for
30-40 minutes in a medium oven.
--
modom

"My baby's got no clothes
'Cause she's makin' chicken soup."

-- Chuck E. Weiss

Quoted message said:

I've roasted them from time to time. Peeled, quartered, seasoned with
preserved lemon and pepper, tossed in an oiled pan, and roasted for
30-40 minutes in a medium oven.
--
modom

"My baby's got no clothes
'Cause she's makin' chicken soup."

-- Chuck E. Weiss

I have preserved lemons and I've been wondering what to do with my first
turnip ever. This sounds like a great idea. I think it might also be a
good occasion for defrosting that marlin that I have yet to develop
plans for (although it probably isn't big enough flavor, but I'm willing
to test that).

Thank you for the inspiration.