Melt butter and saute minced onion until brown.
Add turnips, salt, sugar, paprika, cayenne pepper and egg.
Beat well.
Stir and heat the turnips over low heat and serve piled in a mound garnished with fresh parsley.
he turnip pickles. Brush the turnips clean and remove any spots
Cut each squash in half lengthwise and quarter into thin slices.
Cut turnips the same way.
Place vegetables in a large heavy skillet; sprinkle with thyme and pour chicken style seasoning and water broth over.
Heat to boiling.
Reduce heat and simmer, covered.
Stir occasionally for 10 minutes or until vegetables are tender.
Remove vegetables to a serving bowl with slotted spoon.
Sprinkle vegetables with parsley, lemon juice and salt.
Pour reduced broth over and stir well.
Clean and wash pork chops; cut into pieces. Put cooking oil, pork chops, salt and pepper and onions in pot. Smother down until pork chops and onions are brown. Then put in turnips and stir to mix well.
Let meat boil until tender.
Add turnips to this meat and broth.
After turnips have boiled and gone down, put lard and remaining seasonings in.
If needed, may add bacon grease to taste.
Wash and peel turnips.
Slice in 1/4-inch slices.
In kettle or pot, cover turnips with water, 1 teaspoon salt and salt pork. Boil 15 to 20 minutes or until tender.
Drain; season with salt, pepper and sugar.
Dress with plenty of margarine.
hile that heats, peel the turnips and chop them into thin
boil.
Add carrots, turnips, onions and potatoes.
Cook
Cover meat with cold water; heat rapidly to boiling, then remove scum.
Reduce heat and simmer until tender, 3 to 4 hours. Prepare vegetables, cutting turnips in quarters and cabbage into 8ths.
Cook beets in boiling water until tender.
About 45 minutes before serving, skim fat from liquid and add vegetables, except beets, and cook until vegetables are tender.
Drain; add beets. Serves 10.
In a large pot, cover meat with cold water.
Bring to boiling. Reduce heat.
Cover and simmer 2 hours.
Add boiling water, then turnips and carrots.
Cook 15 minutes.
Add parsnips.
Cook 15 minutes.
Add cabbage and cook 25 minutes longer.
Simmer corned beef in water to cover for 2 hours.
Add turnips. Cook 30 minutes.
Add carrots and potatoes; cook 30 minutes longer or until meat/veggies are tender.
About 1 hour before meat is tender, cook beets; skin and keep warm.
Begin cooking cabbage in a large kettle about 30 minutes before meat is tender.
Slice meat. Arrange on a large, warm platter.
Spoon hot veggies around meat. Pour melted butter over veggies.
Sprinkle with parsley.
Serve with horseradish sauce and mustard.
Simmer a picnic or ham hock with a lot of ham left on it; add no salt.
Add the carrots, turnips, onions and potatoes.
Cook until vegetables are done.
If meat is salty, boil up in water and drain.
Cook the meat, covered with boiling water, for three to five hours, until tender. When meat is about half cooked, add the carrots, cabbage and turnips.
One-half hour before ready, add the onions, parsnips and potatoes.
Serve with meat in the center of platter and each vegetable separately around the platter.
inutes.
Add the carrots, turnips and parsnips and cook for
o a boil; add carrots, turnips and onions; cook for 15
Cook cubed potatoes and turnips in boiling salted water until fork tender; drain well.
In a large skillet over medium heat, melt the butter. Add the chopped onion and garlic and saute for about 3 - 4 minutes.
To the skillet, add the cooked drained potato and turnip cubes.
Add the salt and pepper.
Continue to cook and stir until potatoes and turnips are lightly browned (or browned to your liking), adjusting heat as necessary.
When done, sprinkle with the parsley and serve.
Place cubed turnips in a covered microwave-proof dish along with 1 tablespoons of water. Microwave on high for 7 minutes. Remove and drain well.
In a non-stick skillet on medium high heat, cook the bacon until they just begin to turn brown.
Add onion and saute until onion becomes translucent.
Stir in turnips and saute for another 5 - 7 minutes or until the turnps are cripsy and a bit brown on the outside.
Place meat in heavy kettle. cover with hot water.
Cover tightly and simmer about 3 hr. skim off excess fat and add onions, carrots, potatoes and turnips. Cover and cook 20 min. Add cabbage and continue cooking 10 to 15 minutes. 8 servings.
Cover beef with cold water; bring to boiling.
Simmer slowly, 40 to 50 minutes per pound, about 3 1/2 hours.
Add carrots, turnips, potatoes and onions 1/2 hour before beef is done.
Add cabbage for last 15 minutes.
Boil 4 quarts of water with ribs, chicken and salted pork for 2 1/2 hours. Add sausages, carrots and turnips.
Boil 1 more hour. Add rest of the ingredients and boil 1/2 hour more.
Serve meat surrounded by vegetables.
Liquid can be used for soup.