What to do with turnips...

ceridwen

Wanders in thinking "I have this idea one can eat turnip leaves". Do correct me if I'm wrong folks - but I'm assuming one could steam them for a few minutes and serve with lemon juice and olive oil OR have them with a bit of butter????

Have I remembered that aright?

mrbadexample

Penelope_Penguin wrote: »

There's a whole thread of ideas here I'll add this to that later.

I did look PP, honest I did boss. :A I didn't find a specific thread in my search for turnips.

mrbadexample

ceridwen wrote: »

Wanders in thinking "I have this idea one can eat turnip leaves". Do correct me if I'm wrong folks - but I'm assuming one could steam them for a few minutes and serve with lemon juice and olive oil OR have them with a bit of butter????

Have I remembered that aright?

I think you can, but the leaves are looking a bit yellow and ropy. They'd have been better a few weeks ago.

Owain_Moneysaver

mrbadexample wrote: »

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.

Do you have a suspended wooden ground floor? If you do there's probably a nice cool crawl space underneath.

ubamother

great in a gratin - slice thinly, parcook in a mixture of milk/cream and veg/chicken stock. drain and reduce creamy stock. put in dish, pour over stock mixture, top with a bit of cheese and or breadcrumbs and bake until bubbling.

floyd

I made coleslaw using grated kohlrabi which has a similar taste to turnip and it was great.

This is my recipe:

[FONT=&quot]300g white or red cabbage (or grated turnip or kohlrabi)[/FONT]
[FONT=&quot]2 large carrots, grated[/FONT]
[FONT=&quot]¼ red onion diced[/FONT]
[FONT=&quot]2 tbsp mayo[/FONT]
[FONT=&quot]2 tbsp sour cream[/FONT]
[FONT=&quot]1 tsp grain mustard[/FONT]
[FONT=&quot]2 tbsp vinegar (I use rice or wine vinegar but any will do)[/FONT]
[FONT=&quot]1 tsp sugar[/FONT]
[FONT=&quot]Salt and pepper[/FONT]
[FONT=&quot] [/FONT]
[FONT=&quot]-Mix all dressing ingredients together[/FONT]
[FONT=&quot]- Pour over the shredded vegetables and stir before seasoning[/FONT]

mrbadexample

Thanks everyone for the replies.

A thought occurred to me this morning - would it be possible to make turnip crisps? If so, how would I go about it?

wigglebeena

mrbadexample wrote: »

Could you possibly elaborate on these a little please, bearing in mind I'm a bloke? (i.e. What's a gratin?)

Boil up lots of veg including turnips. People will drivel on about stock to you, ignore them. Stock is a cult with a wilful pointless mystique much like sourdough starter. (There's nothing wrong with stock, it's just not necessary). Add salt, pepper and any other seasonings you like, tomato puree, garlic puree, bit of mustard, whatever floats your boat. If you have no stock you really could do with a teaspoon of something like marmite, vegemite, miso or bovril. If you don't have it then make sure you have plenty of the previously mentioned flavourings dep. on what you have in. Fried mushrooms give great taste to soup.

Once cooked up and soft, use a stick blender and blend until smooth. Throw in some cubes of, oh, chicken breast or fried tofu/tempeh (yum). Chill. I'd serve with salad. Wouldn't fancy a lot of bread with chilled soup - maybe some cold boiled potatoes or potato salad.

bitsandpieces

How big are the turnips? I like boiling little/baby turnips and having them instead of boiled new potatoes.

mrbadexample

bitsandpieces wrote: »

How big are the turnips? I like boiling little/baby turnips and having them instead of boiled new potatoes.

Anything up to about 10cm across, at a guess.