[Ag-eq] Turnips

[David Andrews]

You can mash them with some of your potatoes, which is good, don't 
know why yours was watery, I boil mine after peeling and cutting into 
pieces, train, and mash with butter.  I also peel, cut up, and toss 
with a little olive oil, salt and pepper, and roast them in 
oven.  You can also add onions, and/or potatoes, carrots, etc.  Any 
vegetable, roasted with olive oil, salt, and pepper, is delicious in 
my opinion.

Dave

Temperature of oven can be between 350 and 400, time depends on 
vegetables, 20 to 40 minutes usually, stir and turn over at least 
once, to get all sides.

At 07:45 AM 8/15/2014, you wrote:
>Does anyone have a great turnip recipe?  When my turnips were young, 
>I cut them up and put them in salads, which was really good.  Now 
>some of my turnips have gotten pretty big, and I'm not sure how best 
>to eat them.  I tried cooking them and mashing them, which I've had 
>in restaurants and was really good, but mine turned out a watery glop.
>And what about the greens?  I've tried cooking them, but they lose 
>all their spicy goodness. Is that just inevitable?
>Tracy

         David Andrews and long white cane Harry.
E-Mail:  dandrews at visi.com or david.andrews at nfbnet.org