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 ...
Turnips are small, creamy white root vegetables, tinged purple or green at the crown. They have firm, pungent, yet slightly sweet flesh that is generally cooked by boiling, braising, or stewing.
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.
Turnips have long been known to be a delicious addition to roasted vegetable dishes and pickled salads. However, new medical research shows that its greens may be an even healthier and more nutritious complement to your diet than the root vegetable.
Turnips come in an astonishing range of shapes and sizes, depending on the age and variety. The flesh can be white or yellow, but most turnips have white flesh. Look for small turnips with smooth skin and firm flesh.
2 turnips, cut in 2.5cm/1in pieces (optional)
2 celery stalks, trimmed, cut in 2.5cm/1in pieces
1 heaped tsp sea salt flakes, plus extra to taste ...
2 turnips (peeled and quartered)
1 strip green pepper (medium green pepper trimmed and cut lengthwise)
1 tomato (thinly sliced) ...
To grow turnips, seeds can be planted directly into the ground and well watered. As the young turnips start to grow, they can be periodically thinned to allow enough room for the tubers to develop.
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.
[Great Britain] Turnips.
Swedish meatballs:
A combination of ground meat (often a combination of beef, pork, or veal), sauteed onions, milk:soaked breadcrumbs, beaten eggs, and seasonings.
(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) ...
turnip Notes: Turnips can be roasted, boiled, steamed, or stir-fried. Select small turnips that feel heavy for their size.
Abatis à la Bourguignonne (Fr.): giblets of poultry, prepared with pork, flour, wine, onions, bouquet garni (optional: mushrooms), served with turnips or other vegetables.
Abat(s) (Fr.): organ meat(s).
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 ...
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) ...
In most rotations barley is grown after turnips, or some other " cleaning " crop, with or without the interposition of a wheat crop.
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.
They vary, but the most common are made from turnips, peppers, green olives, cucumber, beetroot, cabbage, and cauliflower.
North America ...
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.
The same process will work well for carrots, Jerusalem artichokes, turnips, rutabagas, sweet potatoes, taro root, and yucca root.
Though known by many names, celeriac or celery root is easily identified where specialty vegetables or root crops (such as turnips and parsnips) are found.
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 ...
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.
mustard - Mustard is from crucifer family, which includes turnips, radishes, horseradish and watercress. Mustards vary in texture and flavor, as well as color. Mustard is low in calories and cholesterol and also high in protein and minerals.
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).
Swedes - [Great Britain] Turnips.
Sweet Chocolate - Highly like the composition of semisweet chocolate, sweet chocolate has more sugar added and less chocolate liquor.
Japanese tsukemono (pickled vegetables) include daikon, ume, turnips, and hakusai (Chinese cabbage).
Korean kimchi is usually made from pickled Chinese cabbage.
[edit] South Asia ...
A white lamb stew generally made with lamb, carrots, turnips, potatoes, onions, dumplings, and seasonings
Italienne
Made in the Italian style and generally using some sort of pasta ...
Mash - to crush or pound, generally used in connection with cooked root vegetables, such as potatoes and turnips.
Matelote - a rich fish stew flavored with red or white wine and herbs.
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.
paysan(ne) (à la): country style; garnish of carrots, turnips, onions, celery, bacon
peau: skin
pêche: peach ...
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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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 ...
Its principal ingredients are usually barley, a cheap cut of beef or lamb, and vegetables such as carrots, turnips or swedes, cabbage and leeks. The proportions and ingredients can vary according to the recipe.
Kimchee: this spicy-hot, pungent condiment is served at most Korean meals. It's made of fermented vegetables, such as cabbage or turnips that have been pickled before being stored in tightly sealed pots or jars and buried in the ground.
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
- S - ...
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.
A wide variety of mashers usually metal or plastic are available, with a range of different sized-holes. A potato masher can also be used to mash other cooked foods such as swede, carrots, turnips or parsnips.
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.
The larger varieties, such as the watermelon, are similar to turnips for storing and can be kept longer or stored in a fruit storage area. To increase the crispness of a radish, soak it in ice water for several hours prior to serving.
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.
 See also: Turnip, Vegetable, Flavor, Potato, Vegetables
  
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