Any suggestions? Never cooked them before ... can I just roast em? Will try to harvest them small.
Thanks
We like them braised ina little sherry and chicken stock the glazed with a thingy of butter just before serving. madhur Jaffrey has a good recipe for curried turnip. The greens are tasty too if you pick the turnips when young.
See here for more ideas. http://fooddownunder.com/cgi-bin/search.cgi?q=turnips
PS Rutabagas in these recipes are what we call swedes or neeps.
Yes, all that - or in Cornish Pasty instead of Swede? Or glazed? Or mashed with carrots? And in stews.
And yes - use young.
turnip dauphinoise
whole and in a stew
slow cooked and caramelised
I love them roasted, although I've let mine get a little too big this year so I keep finding the odd woody bit when eating. Still yummy though :-)
Thanks very much for your help - lots of ideas, & now I feel safe to experiment looking at what you've done.
Cheers
Skip
I grew turnips this year in preference to a lot of swede - I also trialled some Kohl Rabbi. Turnips were nice KR is exceptionally will probably ditch the turnips next year for the KR (apart from planting up a few seeds left in the packets) The KR seem a bit more versatile.
Back to the question we have roasted, mashed, frozen and stored this years turnips from early sowings wondering what to do with the 100+ that are steadily growing
Turnips are featured in the September issue Grow Your Own. Use young tops as salad leaves. Pick when small golf ball size and they are ok raw. The longer they stay in the ground the more flavour they lose.