For the 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.
hile that heats, peel the turnips and chop them into thin
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.
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.
br>Place torn greens, onions, turnips, and tasso or ham in
Cut turnip leaves from turnip root. Wash turnip greens 3 times in cold water and cut off bit stem sections. Peel turnip root and cut into small cubes.
Place water in a large pot with lid and bring to a boil. Place turnip greens along with cubed roots into pot. Add salt and bacon drippings.
Boil on simmering heat for approximately one hour. Cut turnips greens into small pieces.
Serve and enjoy!
Bring salt and water to a boil, remove from heat, add the vinegar, and leave to cool.
Place turnips and beet in sterilized jar.
Pour in salt water.
Close jar tightly and leave in a cool, dark place for two weeks.
Will keep 2-3 months in the refrigerator.
RIGINAL RECIPE GIVES NO AMOUNTS FOR BOTH, SO USE AS A
osemary.
Cover and refrigerate for several hours or overnight.
arrots and turnips. Cook on medium-high heat for 2 to 3
Preheat oven to 425\u00b0F 2. Toss the turnips carrots, parsnips, and garlic in a bowl with a generous splash of olive oil and salt and pepper. Spread them out in an even layer on a baking sheet and roast them for about 10 minutes, then toss them once (if tossed more frequently, they tend to break apart as they become tender).
Roast for 5 minutes more and check for doneness - depending on the water content of the veggies, they can take from 15 to 30 minutes. The turnips are done when they are fork tender and nicely caramelized.
br>Roast for 60 minutes.
Peel and chop the turnips into
Peel and quarter turnips. In a large saucepan of
Wash and peel turnips and onion.
In a large skillet, put 2 tablespoons of margarine or oil.
Add grated turnips and onion. Add salt and pepper to taste.
Saute for about 10 minutes or until turnips and onion are tender.
easonings.
Simmer stirring occasionally for 10 minutes, until the rice
Place the turnips and the garlic in a
est caramelization on the turnips/onions), combine turnips, onions, and garlic. Spray
Preheat oven to 350 degrees. Cut your turnip(s) into bite size squares and place on a baking sheet. Drizzle olive oil over turnips and toss. Sprinkle kosher salt and pepper, make sure turnips are coated with oil, salt and pepper. Pull apart the rosemary and scatter over turnips. Bake at 350 for 30 to 35 minutes, turning over turnips one or two times while baking to help with crispiness.
Butter a one-quart casserole.
Layer 1/3 turnips, top with 1/3 onion, sprinkle with 2 teaspoons flour and 1/3 teaspoon salt, pepper and 1 tablespoon butter.
Repeat this layering twice. Combine milk and cream and pour over turnips.
Cover and bake at 350\u00b0 for 30 minutes.
Remove cover and bake for another 30 to 45 minutes or until tender and bubbly.