Stone Posted July 6, 2014 Share Posted July 6, 2014 I have a lot of them. Any ideas? 4 Quote Link to post Share on other sites
bloviatrix Posted July 6, 2014 Share Posted July 6, 2014 Pickle 'em? Quote Link to post Share on other sites
Maison Rustique Posted July 6, 2014 Share Posted July 6, 2014 Funny you should mention this. I have a lot, too. And was thinking about pickling--just no idea how to do it. Haven't searched yet, but am sure I can find recipes/instructions. Quote Link to post Share on other sites
splinky Posted July 7, 2014 Share Posted July 7, 2014 roast chunks, au gratin, souffle, fried cakes, candy them, put them into a veggie pot pie Quote Link to post Share on other sites
splinky Posted July 7, 2014 Share Posted July 7, 2014 also this recipe sounds like a winner Quote Link to post Share on other sites
joethefoodie Posted July 7, 2014 Share Posted July 7, 2014 They're really good pickled, especially with beets, in a Middle-Eastern sort of way. here's one from David Lebovitz: Pickled Turnips You can dial down the amount of garlic, but I like the slightly aggressive flavor of the slices in the brine. Use whatever white salt is available where you are, but avoid fine table salt as it’s quite unpleasant and bitter. Gray salt will discolor the brine. For those who like to tinker, although these are usually served as they are, a few sprigs of fresh dill, or dill flowers, in the brine will take them in a different direction. A hot pepper will add some zip. 3 cups (750 ml) water 1/3 cup (70 g) coarse white salt, such as kosher salt or sea salt 1 bay leaf 1 cup (250 ml) white vinegar (distilled) 2-pounds (1 kg) turnips, peeled 1 small beet, or a few slices from a regular-size beet, peeled 3 cloves garlic, peeled and thinly sliced 1. In a saucepan, heat about one-third of the water. Add the salt and bay leaf, stirring until the salt is dissolved. 2. Remove from heat and let cool to room temperature. Once cool, add the vinegar and the rest of the water. 3. Cut the turnips and the beet into batons, about the size of French fries. Put the turnips, beets, and garlic slices into a large, clean jar, then pour the salted brine over them in the jar, including the bay leaf. 4. Cover and let sit at room temperature, in a relatively cool place, for one week. Once done, they can be refrigerated until ready to serve. Storage: The pickles will keep for several weeks in the refrigerator. They’ll be rather strong at first, but will mellow after a few days. They should be enjoyed within a six weeks after they’re made, as they tend to get less-interesting if they sit too long. If you are interested in canning, check here for tips on canning pickles. Quote Link to post Share on other sites
Suzanne F Posted July 7, 2014 Share Posted July 7, 2014 Boil or steam and mash with potatoes. And of course you can sauté or steam the greens. Quote Link to post Share on other sites
SLBunge Posted July 7, 2014 Share Posted July 7, 2014 I like pan-roasted turnips with paprika and poppy seeds from one of Batali's cookbooks (click). I also like pickled turnips but I've never made them. Quote Link to post Share on other sites
Sneakeater Posted July 7, 2014 Share Posted July 7, 2014 Not that anyone should ever listen to me for cooking advice but: 1. Along with grilled or pan-seared meat, boil and puree the root, steam or saute the green. 2. Put in a braise with anything. Quote Link to post Share on other sites
DanM Posted October 20, 2014 Share Posted October 20, 2014 Beer braised turnips. This works with almost any braising root veg. 1.Saute a chopped large onion and 12oz kielbasa sliced into 1" rounds in a 12" pan until the onion is translucent and the sausage is starting to brown. Remove from the pan. 2. Add turnips chopped into 1-2" chunks and sauté until they start to turn translucent and maybe a touch brown around the edges. 3. Add one 12 ounce bottle of pale ale, like Sierra Nevada, and simmer briskly until 80% has evaporated our absorbed by the turnips. 4. Add 4 oz of shredded cheddar mixed with 1tbsp of corn starch to the pan as well as the sausage and onions and mix and a good spoonful of mustard or horseradish until the cheese melts and turns saucy. Quote Link to post Share on other sites
cstuart Posted October 20, 2014 Share Posted October 20, 2014 https://vine.co/v/OqJKZVQami9 She's the best. Quote Link to post Share on other sites
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