Peel& cube turnip.
You should have at
side.
Peel and dice turnip (this can be a tough
Peel turnip thickly and dice.
Cook until tender in boiling water, drain, return to saucepan.
Add butter, seasonings, parsley and cream.
Bring to boiling point and serve.
Serves about 4.
r parsnips, and rutabaga (or yellow turnip). When liquid is simmering, cover
Preheat oven to 350\u00b0.
Add melted butter, farina, eggs, milk, sugar and spices to mashed turnip.
Pour into a 1-quart casserole. Dot with the 2 tablespoons cut up butter and bake at least 1 hour or a little longer until top is browned.
Makes 4 servings.
he bottom.
YIELD: This recipe serves 5 people with about
Mix 1 box of Duncan Hines yellow Butter Recipe cake mix with eggs, oil, sugar and sour cream.
Beat with mixer until creamy. Pour 1/2 of mixture in Bundt cake pan.
Sprinkle 2 tablespoons brown sugar, mixed with 1 teaspoon cinnamon and 1/2 cup nuts.
Add rest of cake mix on top of this mixture and cook 40 minutes or less.
Test for doneness.
igh.
Brush zucchini and yellow squash with 1 tablespoon oil
ntil tender. (Or use frozen turnip greens.).
Grind the greens
Cook turnip until tender.
Drain and mash.
Add butter, sugar,salt and pepper.( I don't add as much salt as recipe calls for).
Beat with electric beater.
Add eggs one at a time and continue beating until light and fluffy.
Stir in bread crumbs and lemon juice.
Pour into 1-1/2 qt casserole.
Bake 375 for 50 minute.
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.
o 1 week.
Taco Recipe:
Place three medium bowls
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\".
Put the turnips, onions,water and salt in a large pot and bring to a boil.
Add the rice, stir until well mixed and cover.
Lower the heat and simmer for 50 minutes, or until the vegetables are very soft.
In several batches, puree contents of pot in a food processor or blender until smooth.
Return the puree to the pot. Salt and pepper to taste.
This soup gets better as it sits and is better the next day.
alt for the entire recipe.
Add squash, turnip and bouillon, then
he sweet potato, parsnip and turnip and cook until softened, about
Mix everything together except cheese.
Bake at 350\u00b0 for 1 hour.
During last 5 minutes, sprinkle cheese on top.
May double recipe.
Freezes well.
eason as desired.
This recipe can be served warm or
Drain before adding to the recipe later.
Start the soup
Position knife blade in food processor bowl; add well drained and thawed greens; add lemon rind.
Process until finely chopped. Cook onion and celery in butter over medium heat, stirring constantly, until tender.
Stir in greens, mushrooms and rest of ingredients.
Cook over medium heat until all is mixed and melted together.
Serve from a chafing dish.
Serve with Jalapeno Corn Muffins (recipe found in this book).
Yields 3 cups.