lavor and crunch. They keep for 3 months tightly covered and
ntil tender. (Or use frozen turnip greens.).
Grind the greens
On a challenge I converted one of my best known recipes for Mediterranean Roll-Ups when we had some rather gamey venison.
This is great with any type of meat that you may have available.
ver low heat for 1 1/2 hours. Strip turnip leaves free
side.
Peel and dice turnip (this can be a tough
ras stand at room temperature for 30 minutes before cooking.
owl.
Peel the turnip and cut the turnip into slices or
Wash ham hocks and place in an 8-quart Dutch oven.
Add water; bring to a boil.
Reduce heat; simmer for 30 to 40 minutes, or until tender.
Pick and wash turnip greens.
Peel turnip roots; cut in half.
Add greens, roots, salt and sugar to Dutch oven; bring to a boil.
Reduce heat; cover and simmer for about 30 to 45 minutes, or until greens and roots are tender.
oil. Reduce heat, and simmer for 5 minutes. Add potatoes to
Place pepper jewl in a large pot and brown on both sides.
Remove cooked pepper jewl from pot and set aside for later.
Add 4 cups hot water, salt, pepper,crushed red pepper flakes,olive oil, sugar and red wine vinegar, and bring to a boil.
Add half the turnip greens, cover and cook for 10 minutes until greens have cooked down a little.
Add rest of greens. Stir well, cover and cook for 40 minutes over medium heat.
Stir two or three times while greens cook.
Add pepper jewel back to pot.
Prepare turnip.
Heat 3/4 to
pray.
Combine carrot and turnip chunks in a large pot
o poke the greens down for a few minutes as they
hen cut the rutabaga and turnip into thin slices.
Put
Peel, dice and cook turnip.
Drain and mash with butter.
Peel and slice apples.
Toss with brown sugar and cinnamon.
Arrange turnip and apple slices in greased casserole in alternate layers beginning and ending with turnips.
Combine crust ingredients to a crumbly texture and pat on top of casserole.
Bake at 350\u00b0F for one hour or until heated through.
Prep time includes peeling and cooking turnip.
Place salt pork in cold water, bring to a boil and cook for 45 minutes.
Wash turnip greens in several changes of water; place into pot with pork and simmer for an hour.
Drain water fromgreens and meat, reserve 1 1/2 cups of cooking liquid; chop greens rather fine and season well with salt and pepper.
Place greens in a hot dish and arrange slices of pork on top.
Pour reserved liquid (pot likker) over and serve.
ater, cook the turnip and potato cubes for 15 to 17 minutes
Boil turnip till tender (15-20 minutes). Remove turnip and allow to cool.
When cooled, mash turnip with potato masher or ricer in a medium bowl. Mix in all other ingredients.
Put mixture in casserole dish and bake in oven at 325 degrees F for one hour. Casserole should be brown and fully cooked through.
Note: in the USA, \"yellow turnips\" are sold as \"rutabagas\".
Soak slices of cooked turnip in vinegar for a few minutes and drain.
Dip the slices in a mixture of flour, salt and pepper and fry in bacon grease or oil.
Place on heated platter and keep warm while frying sliced onions.
Scald the pan with a little water and pour over the turnip and onions.
Cook turnip with dash of salt until tender.
Mash cooked turnip.
Add cream cheese, chives, garlic, pepper and butter; mix well.
Stir in heavy cream.
Pour into 8-inch square pan.
Dot with 1 tablespoon of butter.
Bake in 350\u00b0 oven for 45 minutes.