[Ag-eq] Turnips

[Susan Roe]

Tracy,

For your turnips to be watery and your greens having lack of flavor, you 
probably cooked them too long.  Try roasting your turnips in a 425 degrees 
oven for about 25/30 minutes.  Scrub them or peel them with a potato peeler, 
cut them into bite size chunks, drizzel them with oil and toss them with 
your favorite mixed seasonings such as grilling, mrs. dash or something like 
Italian.  They are really great mixed with any other root vegetable such as 
potato, sweet potato, carrots, onions, rutabaga and parsnips.

For your greens, put a pot of water on to boil with a bullion cube.  Wash 
greens in coldwater and remove stems if they feel tuff, stack leaves on a 
cutting board and run your knife through them a few times.  Toss your greens 
in the boiling water and check them at about 10 minutes to sute your taste. 
skoop them out or drain through a caulinder.  We like them with a splash of 
vinegar, a bit of butter and diced raw onions on top.

Susan
dogwoodfarm at verizon.net
----- Original Message ----- 
From: "Tracy Carcione via Ag-eq" <ag-eq at nfbnet.org>
To: "Agricultural and Equestrean Division List" <ag-eq at nfbnet.org>
Sent: Friday, August 15, 2014 6:45 AM
Subject: [Ag-eq] Turnips


> 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
>
>
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