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.
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.
he sweet potato, parsnip and turnip and cook until softened, about
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.
ntil tender. (Or use frozen turnip greens.).
Grind the greens
Combine turnips, onion and salt; let stand 1 hour, then drain. Combine sugar, vinegar, paprika and food coloring; bring to boil. Add turnip mixture; simmer for 1 minute.
Fill jars to 1/2-inch from top.
Seal and cook 5 minutes in open cooker.
Wash greens thoroughly several times.
Throw away any yellow leaves or heavy stems.
Cook meat covered with water (about 20 minutes).
Cut the greens into small pieces.
Add greens and bring to a hard boil.
Cover and lower heat and cook slowly for 2 hours or until tender.
Add peeled and diced turnips on top of greens for 20 minutes.
Serves 4 to 6.
When you have peeled the rutabaga cut it in half lengthwise, then into quarters.
Thinly slice each quarter crosswise and place in boiling water.
Cover and cook apprx 10 minutes or until almost tender.
Drain& set aside.
In a large bowl whisk the cornstarch and water until smooth.
Add Apples, salt, pepper& savory (thyme).
Toss to coat the apples.
Add Rutabagas& gently toss to mix all the ingredients.
Pour into an 8\" oven proof dish, cover and bake at 350F (180C) for 20 minutes Meanwhile in a bowl toss the bread crumbs, ...
Heat oil in a heavy casserole.
Brown lamb on all sides. Remove from pan.
Add carrot, celery, onion and turnip; turn to glaze in fat.
Then return lamb to pan.
Add seasonings and broth; cover and cook until lamb is tender, about 1 hour.
Add rice, raising lamb so that rice is submerged in liquid.
(Add more broth if necessary, to cover rice by 1 inch.)
Add beans and tomatoes. Cover pan tightly.
Return to boil, then simmer about 20 minutes, stirring once, until rice is done and lamb is very tender.
Makes 4 servings.
he greens and remove any yellow leaves.
Wash the greens
br>When hot, add the turnip and cook, without stirring, until
owl.
Peel the turnip and cut the turnip into slices or
Pick and wash turnip greens.
Tear into bite-size pieces. Peel the turnip roots and slice.
Rinse salt pork and cut into 2-inch pieces.
Combine salt pork and water in a large Dutch oven; bring to a boil.
Cover; reduce heat and simmer 30 minutes.
Add turnip greens; cover and cook 10 minutes.
Add turnip roots and bacon drippings.
Cover and cook 15 to 20 minutes or until greens and roots are tender.
Serve with green onions.
Presoak peas, if necessary, according to package directions.
Drain well, if presoaked.
In a large pot, add water or stock, whole onion, carrot, turnip or parsnip, marjoram, thyme, and salt.
Cook until peas and vegetables are tender, about 1 1/2 to 2 hours.
Drain well.
Mash peas and vegetables in blender or press through a sieve.
In a small frying pan, saute the minced onion in butter until lightly browned; blend in flour and cook about 2 minutes.
Add to blended peas and vegetables.
Beat until fluffy and serve hot.
1/2 hours. Strip turnip leaves free of the big