PING: Bob Terwilliger - Turnips!

Dora said:

I ran across this recipe in a Paul Prudhomme booklet and thought of you
and "what to do with turnips". It sounds and looks pretty good.
Unfortunately, it calls for Paul's own Magic seasoning, so you're on your
own there. Anyway, if it's of any help when you receive turnips in your
CSA produce shipment:

BAKED TURNIPS AND TOMATOES

<snip saved recipe>

Thank you so much! I recently managed to stumble across a turnip use that I
really like. This is what I wrote about it elsewhere:

"Lin made teriyaki pork last week; a couple nights ago I made a stir-fry
which contained some of the leftovers, the entire head of bok choy, several
turnips, onions, broccoli, garlic, ginger, and a bit of chicken stock and
cornstarch. WOW, those turnips turned out well! I cut them into thin
half-moons and put them in first, so they got a bit caramelized before the
rest of the stuff went in. I think they're the best turnips I've ever had.
(Heh... Since I'm not all that fond of turnips, I guess that's something
like saying "the best concussion I ever had."😉"

I'll give the Prudhomme recipe a try, though I'll pare it down to a somewhat
more appropriate size for two diners.

Thanks again!

Bob

Bob Terwilliger said:

Thank you so much! I recently managed to stumble across a turnip use
that I really like. This is what I wrote about it elsewhere:

"Lin made teriyaki pork last week; a couple nights ago I made a
stir-fry which contained some of the leftovers, the entire head of
bok choy, several turnips, onions, broccoli, garlic, ginger, and a
bit of chicken stock and cornstarch. WOW, those turnips turned out
well! I cut them into thin half-moons and put them in first, so they
got a bit caramelized before the rest of the stuff went in. I think
they're the best turnips I've ever had. (Heh... Since I'm not all
that fond of turnips, I guess that's something like saying "the best
concussion I ever had."😉"

I'll give the Prudhomme recipe a try, though I'll pare it down to a
somewhat more appropriate size for two diners.

Thanks again!

Bob

Thanks - I like the sound of your recipe better! <G>

limey said:

I ran across this recipe in a Paul Prudhomme booklet and thought of you
and "what to do with turnips". It sounds and looks pretty good.
Unfortunately, it calls for Paul's own Magic seasoning, so you're on
your own there. Anyway, if it's of any help when you receive turnips
in your CSA produce shipment:

BAKED TURNIPS AND TOMATOES

10 cups cold water
1/2 cup sugar
2 pounds turnips, pared and sliced into thin wedges
(about 9 cups of wedges)
3/4 cup (1 1/2 sticks) unsalted butter, in all
1 tablespoon plus 2 teaspoons CAJUN MAGIC Vegetable
Magic ( who knows what that is?)
2 cups peeled, chopped tomatoes
1/2 cup finely chopped green onions
1/4 cup finely chopped fresh parsley

Preheat oven to 350ºF. In 5-1/2 quart saucepan or large Dutch oven,
combine water and sugar; bring to a boil over high heat. Add turnips,
cover pan and cook just until turnips are fork-tender, about 5 minutes.
Drain into a colander. Run cool water over turnips, tossing them until
cooled thoroughly; drain well. Spread turnips out evenly in 13x9x2
baking pan and set aside.

In large skillet, melt 1/2 cup butter over high heat. Stir in Vegetable
Magic and let seasonings brown 10 to 15 seconds, stirring once or twice.
Add the remaining butter, the tomatoes, green onions and parsley; stir
well. Cook about 1 inute, stirring occasionally. Pour tomato mixture
evenly over turnips. Bake, uncovered, just unil turnips are hot, about
15 minutes. Serve immediately. Serves 8.

Dora
[email hidden]

Cajun Magic Vegetable Magic is similar to seasoned salt. They are not
idential, but they are similar.

Becca

Becca said:

limey said:

I ran across this recipe in a Paul Prudhomme booklet and thought of
you and "what to do with turnips". It sounds and looks pretty good.
Unfortunately, it calls for Paul's own Magic seasoning, so you're on
your own there.

Quoted message said:

Cajun Magic Vegetable Magic is similar to seasoned salt. They are not
idential, but they are similar.

Becca

Thanks, Becca!
Dora