Need turnip ideas

[Pan]

Adam, I'm glad I asked! What a wealth of knowledge you bring to the table!

[howard88]

I use both white turnips and rutabagas to add to stock. I use them for a hearty split pea soup and in various renditions of turkey and chicken soup. They add another level of background flavor when cooked in a stock.

The other way I like them is simply boiled and mashed with the addition of salt, pepper and honey and a little nutmeg.

[Susan in FL]

Thanks for the idea. I haven't developed a taste for honey, but I'll definitely grate some nutmeg on them the next time I have mashed with butter and S&P.

[sockettrousers]

I'd recommend confit turnips. Chop them into convenient size pieces and cook them very slowly in (oily chicken) stock.

In general I'd recommend the small or baby varieties of turnip, if you confit them, lop the pointly bottom off them so they will stand to attention whilst cooking, you can even leave a few sprigs of green on the top.

I'd also be tempted to make a Japanese style pickle out of them if you have a lot. As other people have said this should really be Daikon but who knows what will happen. I imagine the sugar, salt and water will remove a lot of the bitterness.

rog

Edited December 29, 2003 by sockettrousers (log)