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.
hile that heats, peel the turnips and chop them into thin
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.
Peel and quarter turnips. In a large saucepan of
Wash, pare and cut turnips into pieces.
Cook turnips in boiling salted water until fork-tender; drain well.
Mash turnips or put through a ricer.
Add sugar and a large pat of butter. Season to taste with salt and pepper and add a little cream.
Beat until turnips are smooth.
Wash and peel the turnips and cut into 1 inch
Peel turnips and slice.
Add butter to skillet, along with a few drops of oil to keep the butter from burning.
Melt butter, then add the sugar, stirring almost continously.
Add the turnips, and additional oil, and bring the turnips to a hard fry, then reduce heat, and cover.
Cook, stirring often, until the turnips are browned and done -- then enjoy.
I had them tonite with steak and crab legs -- but am looking forward to pinto beans, corn bread and country fried steak.
Yum -- .
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.
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.
he meat.
Add apples, turnips and garlic to the pork
br>Peel and chop the turnips into 3/4 inch dice
Cut the greens from the turnips. Wash and tear all the
Peel and chop 7 or 8 large turnips and put them in a pot.
Fill the pot with enough water to completely cover the turnips.
Let the turnips boil until they are tender and break easily with a fork. Then drain them.
Mix turnips with 3/4 of a 250g container of Cream Cheese and mash lightly until turnip mixture is well blended.
Wash and pare the turnips. Quarter them and boil 30 minutes, or until tender. Drain off the water and let the turnips stand over low heat to steam off excess moisture. Mash the turnips in the pan and steam off excess moisture again.
Add the honey to the mashed turnips and fold in the whipped cream. Season with salt and white pepper.
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.
Wash, peel and quarter turnips.
Salt the turnips.
Pack turnips and beets in a gallon jar.
Add 4 tablespoons salt, 1 part vinegar to 1 part lukewarm water enough to cover.
Add approximately 4 hot peppers, if desired.
Seal jar as tight as possible.
Let set 1 week on counter.
Transfer into quart jars and refrigerate.