While turnip greens are in their first hour of cooking, prepare dumplings.
Sift and measure cornmeal; combine with other dry ingredients.
Sprinkle onions over this and add enough boiling water to make a moderately stiff dough.
Add melted shortening. Cover and let stand 5 minutes.
Shape into small, flat pones.
Add chicken stock to simmering turnip greens at end of first hour, then lay dumplings on top of greens.
Cover and cook 20 to 30 minutes longer.
Makes 4 servings.
br>Peel then cut the rutabaga and turnip into thin slices.
Boil carrots and turnip/rutabaga SEPARATELY.
When done, mash each SEPARATELY using as much cream, butter, and seasonings to your taste.
Just before serving, drain any liquid formed at the bottom of the bowls and GENTLY combine them both.
You should be able to see both carrot and turnip/rutabaga pieces in the combined dish.
ENJOY!
NB: Depending on your preferences, the amts of carrot vs turnip can be regulated. Leftovers freeze well.
When you have peeled the rutabaga cut it in half lengthwise,
side.
Peel and dice turnip (this can be a tough
0 minutes. Add carrots, potatoes, turnip, rutabaga, beef broth, red-pepper seasoning
br>Add the carrots, parsnips, turnip, rutabaga, barley, and thyme.
Stirring
he garlic, carrots, celery root, turnip, rutabaga, onion, diced fennel, and a
Preheat oven to 425\u00b0F
Place oil, garlic, paprika, cumin and salt in a food processor or blender and pulse or blend until smooth.
Place potato, sweet potato, turnip, rutabaga, carrots and squash in a roasting pan large enough to accommodate the pieces in a single layer. Toss with the spiced oil mixture until well combined.
Roast the vegetables, stirring once or twice, until tender, 45 to 50 minutes.
our.
Stir in potato, turnip, rutabaga, carrots, green pepper, green beans
Cover& cook the rutabaga until tender apprx 20 minutes.
Drain& Mash, stir in remaining ingredients Serve HOT.
ntil tender. (Or use frozen turnip greens.).
Grind the greens
an be used in another recipe.
Add the butter, shallot
Peel and cut up one rutabaga into small pieces. Boil until tender in lightly salted water.
Drain and mash adding butter, salt, pepper, and 1/4 cup milk or meat stock while the rutabagas are still hot.
Adjust the recipe according to the size or quantity of rutabaga used. Some rutabagas are quite large!
otes: Rutabagas\"resemble a large turnip and are coated with wax
Peel the rutabaga.
Add to the food processor.
Use a high setting and gradually add olive oil.
You want as smooth consistency as you can get.
Peel the shallots, garlic and add to the food processor.
You might have to add more olive oil so you can get this very smooth consistency.
This might take at least 4 minutes.
I add a lot of pepper and salt to taste.
The pepper adds more taste.
This keeps well.
I serve on black bread.
Goes well with a really dry white wine.
Blend together the mashed turnip, egg, butter, savory, salt and pepper.
Stir well.
Place in a butter baking dish.
Top with a thick white sauce made with the butter flour and milk.
Sprinkle on the grated cheese.
Bake in 400 degree oven for 25 minutes.
eanwhile, peel and slice the rutabaga and cook in salted water
Peel rutabaga and cut into cubes about 1-inch square; cook in boiling salted water until tender but not mushy.
Add peas and cook for 2 minutes longer; drain well.
Meanwhile, saute mushrooms in butter; season with the thyme and black pepper.
Combine all ingredients in a serving bowl and toss lightly.
o 1 week.
Taco Recipe:
Place three medium bowls