Turnips Mashed with Roasted Garlic
1-1/2 pound small turnips, peeled and quartered
1 ripe Bartlett pear, about 6 ounces, peeled, cored and chopped
4 cloves garlic, roasted and peeled
1 tablespoon margarine
2 tablespoons skim milk ...
Turnip recipes
1. Mushroom And Winter Veg Pie
Pie turnip recipe Mushroom And Winter Veg Pie is made with onion, chestnut mushrooms, root vegetables, puff pastry, olive oil, some dried porcini mushrooms, cornflour, water, yeast, ...
Turnip recipes
There are two types of turnip: early- and main-crop. Both are round and slightly flattened with wispy roots. Early turnips have a pearly green-white skin tinged with purple and tender flesh with a peppery, slightly sweet flavour.
Turnip Cakes
Turnip cakes represent prosperity in the New Year. This recipe, which is a play on a potato pancake, is very easy to make, but the turnips can take a while to cook before you can make them into a cake.
Ingredients: ...
Turnips are available year round with a peak in the fall and winter months. Select smooth surfaced roots that are firm and heavy with some root hairs at the bottom. In general, the smaller the turnip, the sweeter the taste.
A turnip is an edible tuber, formally known as Brassica rapa, and widely cultivated all over the world for food. The whitish to yellow roots are edible and store well, and the greens can be eaten like spinach or grazed as a cover crop by farm animals.
Turnip Greens - A strong-flavored green, turnip greens have long been popular in the South. Turnip greens may be boiled, steamed, or stir-fried.
Turnip, Chinese (lo bok or daikon)
Crisp large white root vegetable resembling a large carrot. Peel skin and slice or shred before cooking. Store in the refrigerator.
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turnip Notes: Turnips can be roasted, boiled, steamed, or stir-fried. Select small turnips that feel heavy for their size.
Turnip - A root vegetable with a sharp flavor that mellows and sweetens when cooked.
Turnovers - Pastries filled with a savory or sweet mixture, doubled over to the shape of a semicircle, then baked or deep-fried.
Turnips are another vegetables that can be made into matchsticks.
To make matchstick, or julienne turnips, for garnishing:
Cut turnip lengthwise into quarters.
Turnip Greens
sharp, bitter
boil until silky for traditional Southern style ...
2 turnips (peeled and cut into eighths)
1 cup pearl onion (white pearl onion peeled)
1 cup carrot (baby) ...
Usoy Turnip soup
Uvach (Mordovian) Flatcake or prianik, that is given to girls by the matchmaker on the wedding
Uvanchiki Soup from bread, onion, kavs and oil ...
[Spanish] turnip.
Nacds (food industry term):
National Association of Chain Drug Stores.
RAPE - Turnips. Often roasted which brings out it's sweetness.
RIBES - Currants. Either black or red which are usually used in cakes and cookies.
Parsnips, Turnips and Swede; the 'neeps'!
These versatile root vegetables can be used together to provide a chunky base for winter casseroles, stews and pot roasts.
Celeriac, or turnip-rooted celery (Apium graveolens var. rapaceum), is a variety cultivated more on account of its roots than for the stalks, although both are edible and are used for salads and in soups. It is chiefly grown in the north of Europe.
(6) Japanese turnips (kabu), slice off the greens and cut a deep X into the stem area before embedding in the rice bran. You can also embed the turnip greens to be pickled
MISO-ZUKE (miso pickles) ...
New England Mashed Turnips Handle
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flamande, a la (Fr.) Garnished with braised cabbage, carrots, turnips,
sliced pork belly, sausage, and potatoes.
flambe (Fr.) The French word for flamed; used to describe food that is ...
Cooking Collard Greens or Turnip Greens
Butternuts
Substitute for Port Wine
Troubleshooting Brownies with Craters
Apricot Nectar
Boston Butt, Prime Rib
Recommendations for a Crock Pot
How to Find Sago in the Grocery Store ...
à la Flamande: in the Flemish style (refers to braised dishes containing cabbage, carrots, potatoes and turnips)
à la Florentine: in the style of Florence (refers to dishes served on a bed of spinach) ...
Daikon: a member of the turnip family (similar to radish)
Edamame: whole boiled soybeans
Fugu: raw blowfish with poisonous parts
Furikake: a flavoring accent of seaweed, salt, sesame ...
A cooking oil derived from the seed of the rape plant, a turnip-like plant. Lower in saturated fat than other commonly used vegetable oils.
Capers
The salted and pickled flower-buds of a Mediterranean shrub.
A root vegetable related to the turnip and horseradish family, with a crisp texture and a peppery hot flavor. The hotness of the Radish varies from mild to very strong, depending on the age and type.
The word "rape" in rapeseed comes from the Latin word "rapum," meaning turnip. Turnip, rutabaga, cabbage, Brussels sprouts, mustard and many other vegetables are related to the two canola species commonly grown: Brassica napus and Brassica rapa.
Navarin - French stew made with mutton or lamb and onions, turnips, potatoes, and herbs.
Nicoise - Foods cooked in the style of Nice. These dishes may include garlic, Nicoise olives, anchovies, tomatoes, and green beans.
The Brassica genus includes broccoli, cabbage, cauliflower, turnips and radishes. The mustard family also includes plants grown for their leaves, like arugula, a number of Oriental greens, as well as mustard greens.
mustard - Mustard is in the crucifer family, which includes turnips, radishes, horseradish and watercress (all foods known for some degree of heat). Three different plants yield the seeds used to make the commercial mustard sold today.
Add carrots, beans, turnips and the soaked matar and 1 litre of water and bring to the boil. Lower the flame and allow the vegetables to simmer for 7-8 minutes. Add the celery and cook for another 5-6 minutes or until the vegetables are almost tender.
A cool-weather, white-fleshed root vegetable that is easy to grow. The so-called "yellow turnip" is actually a rutabaga. Choose smaller turnips because young turnips have a delicate, somewhat sweet flavor that becomes stronger with age.
Bangkuang, Yam Bean, Mexican Turnip
Jicama. A white fleshed root vegetable with brown skin. It is crunchy, juicy and the taste varies from bland to quite sweet. It is used in many Nyonya dishes such as Popiah, Joo Hoo Char and Chap Chye Th'ng.
Rutabaga - also called Swede, this is a yellow winter turnip, more strongly flavored than the white and purple turnips of spring. It is excellent with turkey and duck, and in soups and stews.
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Clapshot is Potatoes and turnips.
Clootie dumpling
A fruit dumpling boiled in a cloth (‘cloot'), often made with oatmeal instead of breadcrumbs.
Cock-a-leekie
Chicken and leek soup ...
At Thanksgiving, my mother, with her natural charm, influenced my son to eat freshly cooked turnips (a tiny bit of sugar added) and collard greens (we are southern) along with his favorite mashed sweet potatoes topped with mini-marshmallows for ...
Collard Greens (Southern USA): Plant roots similar to turnips cooked with chunks of pork belly.
Com Dep (Indonesian): Grilled green rice
Com Huong Giang (Vietnamese): Hue rice, serve with Nuoc Cham (lime sauce).
Baron - A narrow strip of, carrot, turnip, or other firm vegetable.
Barquette - A small oval shaped pastry shell with either sweet or savory fillings.
Japanese tsukemono (pickled vegetables) include daikon, ume, turnips, and hakusai (Chinese cabbage).
Korean kimchi is usually made from pickled Chinese cabbage.
[edit] South Asia ...
Jicama
Crisp, tan skinned white fleshed, turnip shaped root in the bean family. This is used in salsas as well as green salads
Jugo
Juice ...
This leafy, spinach-like vegetable is typically prepared as one would prepare turnip or collard greens.
Pale green or purple coloured bulb-shaped vegetable of the cabbage family. It cooks like a turnip and is said to taste of asparagus. Popular in German cookery.
kosher
Food prepared according to Orthodox Jewish law.
A medium-length piece of root vegetable such as carrot, turnip or swede trimmed to have even sides.
Waitrose
Useful information ...
rave: root vegetables - celery, turnip, radish
ravigote: thick vinaigrette sauce w/vinegar, white wine, shallots, herbs, mayo
réchauffer: to reheat ...
A narrow strip of, for example, carrot, turnip, or other firm vegetable.
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Multipurpose name for greens, including cassava, sorrel, mustard, collards, chard, and turnip
Caster sugar
Caster sugar is a superfine granulated sugar ...
Jardiniere - French for a main course made mostly of new spring vegetables, like lettuce, peas, green beans, carrots, turnips, and flavored with bacon or salt pork.
A kitchen gadget that looks like a big garlic press. This device, also called a potato ricer, forces cooked foods like turnips and potatoes through tiny holes, resembling rice.
Rutabagas are old-fashioned vegetables that have a subtly sweet taste and firm texture. You can also use them in place of potatoes and turnips in stew recipes.
Deep-Dish Rutabaga-Fennel Gratin
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Vegetable in the cabbage family with a larger edible turnip-like stem.
Kosher ...
A chopped or diced mixture of several fruits or vegetables cooked or uncooked. A macedoine of vegetables may include celery, carrots, turnips, peas, mushrooms, chestnuts and pearl onions sautéed in butter.
Marble ...
Ricer: A kitchen gadget that looks like a big garlic press. Great for mashing potatoes. This device, also called a potato ricer, forces cooked foods like turnips
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Crisp winter salads provide a cool contrast to all the hot dishes, not to mention a welcome extra dose of green.
Recipes: Mixed Greens with Blue Cheese, Walnuts, and Apples, Pomegranate and Walnut Salad with Balsamic Vinaigrette, Turnip, Carrot, ...
Turshy, pickled turnips in this case, although elsewhere we've had carrots and cucumber, which lay on a bed of arugula-like leaves known as gargir in Egypt, were also served.
Daikon makes a interesting alternative to potatoes or turnips in soups and stews, as it can withstand long periods of cooking without disintegrating. Nutritionally, it is rich in vitamin C and calcium.
dill, fennel, chicory, burningbush, mustard, savory, water mint, spearmint, horse mint, tansy, catmint, centaury (?), poppy, Swiss chard, hazelwort, all mallows, that is marsh mallow and common mallow, carrots, parsnips, orache, amaranth, turnip, ...
Usually a combination of potatoes, carrots, turnips and cabbage.
Pesce Italian term indicating the seafood selection on a menu.
Petits Fours Very small bite size sweet biscuits or cakes, served at the end of a meal with coffee.
Spinach, turnip greens, Swiss chard Most greengrocers sell these vegetables ready-prepared, boiled, then rolled and pressed into smallish balls. Stew Cook slowly, simmering with liquid in a covered casserole.
Rapini Vegetable of the turnip family whose stems, tender leaves, and buds are usually boiled to decrease their bitterness, then sautéed. Referred to as broccoli raab in the United States.
 See also: Vegetable, Vegetables, Cooking, Flavor, Water
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