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Topic: turnips - what to do?  (Read 1110 times)
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« on: July 12, 2008 05:02:49 PM »

 I bought one of those 10 cent seed packets this spring because I liked the picture of the turnips on the packet (yep, a gardener with a sense of adventure) Now, my turnips runeth over. I have no idea what to do with these and am not sure i've ever even eaten a turnip before. My questions are;
1 - what do you like to do with turnips?
2- how big is a "ripe and ready for the kitchen" turnip?

I'm really looking forward to trying some new things with these.
cinnamon teal
« Reply #1 on: July 12, 2008 05:21:01 PM »

I think I've only ever eaten them in beef stew with carrots and potatoes.  pretty tasty stuff.

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« Reply #2 on: July 13, 2008 02:22:24 AM »

If you need to thin your turnips, you can cook up the thinnings, leaves and roots and all.

I like turnip either steamed with butter, salt, and pepper, or curried with lots of red chilli pepper.  The greens I'd probably like the way I like most of my greens - with butter, salt, and lots of garlic.  Lots.  Smiley

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« Reply #3 on: July 15, 2008 05:48:50 PM »

You can store them as you would home grown potatoes.  They tend to shrivel by end of season. 

My husband loves them raw. 

I've seen them in magazines in the fall carved up.

Try making a dish of root veggies and include them.
« Reply #4 on: July 16, 2008 09:02:56 AM »

I've roasted them before too. Cut them up into chunks, put them on a baking sheet, and cover with olive oil. Bake them at 200 celcius for around 45 mintes to an hour I think, until they're brown, turning them over halfway.
« Reply #5 on: July 16, 2008 01:55:14 PM »

Boil your turnips till soft and then mash, serve with roast potatos, greens, meat(or veggie option) and lots of gravy!

Or use in vegetable soup, a mix of chopped turnips, leeks, carrots, cabbage, veg stock etc...

Enjoy! Smiley


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« Reply #6 on: July 17, 2008 09:09:51 AM »

My family eats them raw, with salt and pepper.  I've actually never had them cooked.  I like the idea of thinning the plants and eating the tender young leaves and roots.  Mmmm.
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