[Ag-eq] Turnips

[Tracy Carcione]

Mmm, sounds good!
The plain truth is that you can never go wrong with a bit of oil or butter 
and salt.
I foresee fun with turnips this weekend!
Tracy

----- Original Message ----- 
From: "David Andrews" <dandrews at visi.com>
To: "Tracy Carcione" <carcione at access.net>; "Agricultural and Equestrean 
Division List" <ag-eq at nfbnet.org>
Sent: Friday, August 15, 2014 2:00 PM
Subject: Re: [Ag-eq] Turnips


> 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
>
>