otatoes, onions, chicken, carrots and turnip roots in a 5L (about
Put a piece of very lean and boneless fresh pork in a large soup pot and cover with water.
Salt and pepper to taste and cook until pork is tender enough to shred.
In pork broth, with the shredded pork, add peeled and diced turnip roots and one onion that has been chopped.
Finish filling pot with water, to cover the roots.
Cook until roots are very tender.
With a potato masher, mash up a bit, and sprinkle a tablespoon or two of cornmeal over top of soup and stir well.
This will thicken it.
ntire recipe.
Add squash, turnip and bouillon, then just enough
Saute the garlic and onion in the oil until translucent.
Cube the veggies and throw into the pot. Pour in enough broth to just cover the veggies.
Add salt and pepper.
Bring to boil and then lower the flame and simmer, covered, for about 25 minutes, or until veggies are soft.
Remove soup from flame and blend with a hand blender until thick and creamy. Pour in the milk and blend for a few more minutes.
Serve immediately.
Enjoy!
day.).
2. FINISH SOUP Remove bones from slow cooker
ntil tender. (Or use frozen turnip greens.).
Grind the greens
n the onion, carrot, parsnip, turnip, parsley or celery root, and
or until fragrant.
Add turnip, ham hocks and 6 cups
ater, potato, parsnip, kohlrabi or turnip, and green beans- Bring to
o thicken the soup.
Mix into soup.
Simmer for 15
In a large soup pot, heat the one tablespoon
br>For a tomato-based soup, add a can of undrained
efrigerate for adding to the soup later. Discard other vegetables, bones
ore. Stir the potato and turnip into the bacon mixture; cook
pproximately 1/2 Celsius grated turnip.
In a bowl, beat
Saute onion and celery, stirring in mushrooms when tender. Set aside.
Cook turnip greens according to directions on package. Combine turnip greens and lemon peel into food processor and combine until smooth.
In top of double boiler, combine sauteed vegetables, pureed turnip greens, soup, cheese, hot sauce and Worcestershire sauce, stirring frequently, until well blended and hot.
Serve hot with miniature cornbread muffins.
inutes. Stir turnip greens and soy sauce into the soup; cook until
Heat oil in a large pan. Saute onion, carrot, turnip and zucchini for 3 mins, stirring, until beginning to soften. Cover pan and sweat for 5 mins. Add tomato paste and stock. Bring to a boil, cover and simmer for 15-20 mins, or until vegetables are tender. Add mixed herbs and pasta shapes in tomato sauce. Cook for 30 seconds.
Serve with cheese croutons.
Preheat oven to 350\u00b0F.
Toss squash, potatoes, carrots, onions, turnip and garlic with oil. Arrange on a large baking tray, season and roast for 45 mins. Add pepper and roast for another 15-20 mins, until vegetables are tender.
Transfer vegetables to a large saucepan along with stock. Squeeze garlic from skins and add to pan, discarding skin. Bring to a boil, reduce heat and simmer for 10 mins. Puree until smooth. Season.
Serve hot with croutons and chives.
Add carrots, celery, and turnip, cooking 10 minutes over low