What to do with turnips...

Dazi

I've only ever put them in casseroles or stews, but I think you can chip them or roast them like parsnips. Could add them to soup or maybe grate them to pad out mince dishes. If in doubt, chop and freeze them till someone with more knowledge replies :rotfl:
I did find this www.mrneep.co.uk/recipes but when I looked at the pictures, they looked like swedes to me! I seem to remember that what we call turnips in england are swedes in scotland and the other way round - am sure someone will correct me if I am wrong

PS love your user name, thats what OH calls me when I complain I'm cold - I'm from down south but living in north staffs now

auntymabel

In one of the Little House on the Prariie books, the mother cooked them like apples in a pie with plenty of sugar and hubby ate it and didn't realise it wasn't apple and was delighted!

beemuzed

Definitely use in casseroles, or mashed and mixed with potatoes?

Stephen_Leak

I did this on Sunday.

IRISH STEW

Serves 2

INGREDIENTS

2 potatoes
1 carrot
1 onion
1 parsnip
1 turnip
250g of lamb or mutton
1 tablespoon of sunflower oil
750ml of water
1 lamb stock cube
1 tablespoon of parsley
Ground pepper to taste

METHOD

Peel the potatoes and chop them into 2cm (1 inch) pieces. Cut both ends off the carrot, peel it and chop it into 2cm (1 inch) pieces. Peel the onion and chop it into tiny pieces. Cut both ends off the parsnip, peel it and chop it into 2cm (1 inch) pieces. Peel the turnip and chop it into 2cm (1 inch) pieces. Chop the meat into 2cm (1 inch) pieces.

Put the oil into a saucepan on a moderate heat. Add the onion and fry it for 3 minutes until it is golden, stirring to stop it sticking. Add the meat and cook for 5 minutes until it is brown with no pink bits. Add the vegetables and cook for another 5 minutes. Add the water and the stock cube. Add the parsley. Season with the pepper.

Bring to the boil, then turn down the heat until it is just boiling (simmering). Put the lid on the saucepan and cook for 1 hour. Check the water level from time to time and top up if it starts to dry out.

ADDITIONS & ALTERNATIVES

Serve with soda bread.

The ingredients given are the traditional Irish ones. However, if lamb or mutton is too expensive, use beef and a beef stock cube instead and make the Irish American version.

Penelope_Penguin

Hi there We have an existing thread on turnips, so I'll add this one to keep ideas together.

Penny. x

mrbadexample

Good afternoon all. :hello:

The [STRIKE]fruits[/STRIKE] vegetables of my labours have appeared in the form of a tub full of turnips:



I put turnips in stews. I don't eat stew in the middle of summer.

I can't freeze them because I don't have the space (I bought my fridge/freezer in a hurry because the old one died. In the shop, I thought I had two freezer drawers. Got home to find that the bottom one only goes back half as far as the top one, so I'm really pushed for space. The big one's mostly full of bread rolls for my sandwiches, and the bottom half-drawer is rammed).

I believe they can be stored in a box of sand somewhere cool. I've never tried this though. The shed's out, as that gets pretty warm in the sun. Not really sure where else I could put them.

So, does anyone have any ideas for either:

a) recipes so I can eat them now.
b) tips on storage.

Any help, as always, much appreciated.

Cheers,
MBE :beer:

lickylonglips

turnip is an essential part of a tagine or other couscous dish.... mash them with carrots and/or potatoes for a lighter version of mash

tealady

Have you got a friend who could offer you some freezer space (you could offer them a veg box perhaps?)

wigglebeena

Chilled summer soup. Be nice with cucumber, coriander, maybe a little tofu or chicken breast.

tryingtoruletheworld

You could put it in a gratin to have alonside meat/fish and salad or something to make it a bit lighter?