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turnips


mikeczyz

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Two skins? Not sure 'bout that, but it's true that some turnips have thickesh skins. And sometimes the crust of a roasted turnip pulls away from the meat of the t'nip, so it looks as if some skin has been left on.

Never found it a problem. Just peel well.

Margaret McArthur

"Take it easy, but take it."

Studs Terkel

1912-2008

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I have only cooked with the very small Japanese turnips, and they do have a thick skin and usually there is a faint green line running through (second skin) just under the skin.

I peel so all of that green is removed.

Kristin Wagner, aka "torakris"

 

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And if the skin is not that thick, I often leave it on. The purple part especially.

"I've caught you Richardson, stuffing spit-backs in your vile maw. 'Let tomorrow's omelets go empty,' is that your fucking attitude?" -E. B. Farnum

"Behold, I teach you the ubermunch. The ubermunch is the meaning of the earth. Let your will say: the ubermunch shall be the meaning of the earth!" -Fritzy N.

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Serving fine and fresh gratuitous comments since Oct 5 2001, 09:53 PM

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Elizabeth Schneider, in Vegetables fro Amaranth to Zucchini, mentions in passing that some old or poorly stored turnips might have a fibrous layer under the skin -- maybe that's what you've heard about. She suggests tasting any such turnips to make sure they aren't bitter.

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