Classical Country Mama Posted November 21, 2011 Share Posted November 21, 2011 They're ridiculous. WOW. Soooooooo good! Ate my first one EVER today, simmered until tender and then mashed with butter, and I just about died. Went out immediately and scammed a few more off my indulgent gardening friend. A turnip--really??! I knew about the greens, and that's it. But these are high in Vit C and loaded with fiber and are only 35 calories?! Now I'm worried. What other vegetable out there have I been missing? Quote Link to comment Share on other sites More sharing options...
Denise in Florida Posted November 21, 2011 Share Posted November 21, 2011 now i want to try one. I eat the greens ( canned :glare:) but have not tried cooking an actual turnip. Quote Link to comment Share on other sites More sharing options...
BatmansWife Posted November 21, 2011 Share Posted November 21, 2011 Hmmmm....interesting. I'm in my 40's and I've never eaten a turnip. Quote Link to comment Share on other sites More sharing options...
Matryoshka Posted November 21, 2011 Share Posted November 21, 2011 I became a turnip convert when I found out they have virtually no carbs (really!). I use them all the time in stews and soups instead of potatoes. Quote Link to comment Share on other sites More sharing options...
sparrow Posted November 21, 2011 Share Posted November 21, 2011 Try oven roasting them with brussel sprouts, carrots, olive oil, kosher salt, and fresh ground pepper. YUM! I just started eating them 2 years ago and can't get enough. Quote Link to comment Share on other sites More sharing options...
annlaura Posted November 21, 2011 Share Posted November 21, 2011 Yep! I love them in soups, and almost always mix them or parsnips with potatoes for mash. Glad you discovered them. :) Quote Link to comment Share on other sites More sharing options...
Cindyg Posted November 21, 2011 Share Posted November 21, 2011 Just put it on my grocery list. :) Quote Link to comment Share on other sites More sharing options...
Samiam Posted November 21, 2011 Share Posted November 21, 2011 Okay, I am not even sure what a turnip looks like! I think I might need to add this to my shopping list though.....hmm, just need to figure out what it looks like now, lol! Quote Link to comment Share on other sites More sharing options...
littleWMN Posted November 21, 2011 Share Posted November 21, 2011 I don't think I've ever had a turnip! And I love veggies. What are they similar in taste to? I think I need to learn how to cook them and give them a try! :) Quote Link to comment Share on other sites More sharing options...
Daisy Posted November 21, 2011 Share Posted November 21, 2011 LOL. My kids love turnips. Next up? Rutabagas They are even good raw. Quote Link to comment Share on other sites More sharing options...
missmoe Posted November 21, 2011 Share Posted November 21, 2011 I love turnips raw. Sliced thin and eaten with some butter or cream cheese! Yummy. Have you tried parsnips or beets? Quote Link to comment Share on other sites More sharing options...
Karen in CO Posted November 21, 2011 Share Posted November 21, 2011 LOL. My kids love turnips. Next up? Rutabagas They are even good raw. :iagree:My kids love turnips too, and rutabagas are awesome. I love root vegetables. When you get done with all the root vegetables, go through the winter squash. Red Kuri is my current favorite, but I haven't met one we don't like. Quote Link to comment Share on other sites More sharing options...
LibraryLover Posted November 21, 2011 Share Posted November 21, 2011 (edited) OK! Mashed turnips & carrots makes an *amazing* T'giving side dish! It's the same as mashed potatoes, spices, milk, and butter -wise, but tastes a trillion times better. It's a family tradition here. PS Not that any food smothered in whole milk, butter, salt, cracked pepper and roasted garlic isn't FAB! PPS They are wonderful roasted! Cut into chucks, toss wilth olive oil, salt & pepper, pop in oven at about 350/375. I have also diced them quite small, and put them in soups and stews. Edited November 21, 2011 by LibraryLover Just a simple mention of my issues with the Oxford comma. Quote Link to comment Share on other sites More sharing options...
annandatje Posted November 21, 2011 Share Posted November 21, 2011 French fried turnips are delicious. It helps to have temporary amnesia about the fat content. Quote Link to comment Share on other sites More sharing options...
GingerPoppy Posted November 21, 2011 Share Posted November 21, 2011 What other veggies have you been missing? Well, my favourite less popular veggies: - parsnips (roasted or mashed) - beets (boiled or pickled) - swiss chard (sauteed) - bok choy (stir fried) - endive (braised) ... and the one that is rare enough that people often don't know what I'm talking about, but is my ABSOLUTE favourite raw, and good in cream sauce too... kohlrabi. They're even easy to grow in my garden. They taste a bit like raw broccoli stem and look like space aliens. Quote Link to comment Share on other sites More sharing options...
Mrs Mungo Posted November 21, 2011 Share Posted November 21, 2011 Jicama? http://simplyrecipes.com/recipes/jicama_salad/ http://www.marthastewart.com/316119/jicama-and-orange-salad-with-citrus-cumi Beets? http://www.mollysmenu.us/?p=875 http://www.marthastewart.com/331822/beet-cheddar-and-apple-tarts Brussels Sprouts? http://www.marthastewart.com/355776/brussels-sprouts-vinegar-glazed-red-onions Quote Link to comment Share on other sites More sharing options...
Lilymax Posted November 21, 2011 Share Posted November 21, 2011 I'm glad someone else suggested rutabaga. I've never tried turnips or rutabaga raw, but now I want to. I got two gorgeous rutabagas at the farmer's market the other day--so much fresher-looking than the ones I usually get at the grocery store. I love turnips slow-cooked with a pot roast, along with the carrots, potatoes, etc. So good that way! I've only ever cooked rutabaga the way my grandmother did--boiled til tender, then mashed with a ton of butter, a dash of salt and a good bit of sugar (though I try to use agave, honey or another sweetener instead of white sugar like she used). Quote Link to comment Share on other sites More sharing options...
Spy Car Posted November 21, 2011 Share Posted November 21, 2011 LOL. My kids love turnips. Next up? Rutabagas They are even good raw. :iagree: I was going to suggest rutabagas. There are also many kinds of Asian turnips and radishes that are yummy. And celeriac is delicious. Bill Quote Link to comment Share on other sites More sharing options...
Dolphin Posted November 21, 2011 Share Posted November 21, 2011 So, my dh is from the country in England. Whenever we have a full roast meal with all the trimmings Roast potatoes, parsnips, and turnips Mashed rutabaga (swede is its name in the UK) with carrot (so yummy) brussels, broccoli slightly steamed so still crunchy cauliflower cheese All so yummy. I also love cabbage. I find a lot of people over cook them, I love them crisp! Savoy (the crinkly green) with butter, salt and pepper Red, slightly sweet cooked with juniper berries,yum! Quote Link to comment Share on other sites More sharing options...
Liz CA Posted November 21, 2011 Share Posted November 21, 2011 They're ridiculous. WOW. Soooooooo good! Ate my first one EVER today, simmered until tender and then mashed with butter, and I just about died. Went out immediately and scammed a few more off my indulgent gardening friend. A turnip--really??! I knew about the greens, and that's it. But these are high in Vit C and loaded with fiber and are only 35 calories?! Now I'm worried. What other vegetable out there have I been missing? Have you tried Rutabaga yet? Prepare similar to turnip. I cook them in soup as well. Quote Link to comment Share on other sites More sharing options...
Spy Car Posted November 21, 2011 Share Posted November 21, 2011 I also love cabbage. I find a lot of people over cook them, I love them crisp! Savoy (the crinkly green) with butter, salt and pepper Red, slightly sweet cooked with juniper berries,yum! Oh, I love braised red cabbage with juniper berries. Yum! We also eat lots of Cole Slaw (German-style like my Grandmother made it with no mayo, and a dressing of olive oil and apple cider vinegar). Bill Quote Link to comment Share on other sites More sharing options...
redsquirrel Posted November 21, 2011 Share Posted November 21, 2011 I grew up eating mashed rutabaga only, for some unknown reason it was called 'squash". I have no idea why, maybe it is a blue collar Irish thing? My mom's whole family does it and says everyone they grew up with did so as well. Anyway, I love it and turnips as well! In my town we have the international rutabaga curl competition! :lol: Not just tasty, but good for sports and meeting with friends on a cold day. They can really bring a community together. Quote Link to comment Share on other sites More sharing options...
Spy Car Posted November 21, 2011 Share Posted November 21, 2011 It is a fruit, not a vegetable, but you have not lived until you've eaten baked quince. It is sort of like a baked apple—only way better. Great plain, but paired with a little high-quality French vanilla ice cream or clotted cream and it is dessert nirvana. Bill Quote Link to comment Share on other sites More sharing options...
Classical Country Mama Posted November 21, 2011 Author Share Posted November 21, 2011 Bill, should I do anything to the quince before/while baking it, or just stick it in the oven as is? Love all the other ideas too. I've had parsnips but they were in a giant bag of frozen mixed veggies so am pretty sure what I tasted was nothing like the real thing. I've never heard of celeriac--what is that? I have had kohlrabi at restaurants but haven't attempted it at home. Does it cook up like broccoli or need special treatment? OK, so talk to me about brussel sprouts. Several of you mentioned those. I have tried them ONCE at an Italian restaurant, and they were so bitter I decided I could finish out my life never trying them again. Are they really worth giving another chance???? As for the turnips, I'm a little frightened to try them raw (it just feels wrong!), but will today. The cooked result tastes a lot like cooked cauliflower. I came home with more butternut squash too; I'm going to try it roasted with carmelized onions on a white pizza for lunch, I think, since the photo made me drool. Thanks for the help, everybody! Quote Link to comment Share on other sites More sharing options...
Snickerdoodle Posted November 21, 2011 Share Posted November 21, 2011 OK, so talk to me about brussel sprouts. http://simplyrecipes.com/recipes/brussels_sprouts/ Quote Link to comment Share on other sites More sharing options...
Mrs Mungo Posted November 21, 2011 Share Posted November 21, 2011 (edited) OK, so talk to me about brussel sprouts. Several of you mentioned those. I have tried them ONCE at an Italian restaurant, and they were so bitter I decided I could finish out my life never trying them again. Are they really worth giving another chance???? Try the recipe I posted. You are roasting them with red onions and basalmic vinegar, it makes them fairly sweet. I came home with more butternut squash too; I'm going to try it roasted with carmelized onions on a white pizza for lunch, I think, since the photo made me drool. I have a recipe where you use squash to make a mac-n-cheese type dish. It is so yummy! http://www.marthastewart.com/339198/baked-shells-with-winter-squash Edited November 21, 2011 by Mrs Mungo Quote Link to comment Share on other sites More sharing options...
Jane in NC Posted November 21, 2011 Share Posted November 21, 2011 My absolute favorite turnip recipe comes from Lane Morgan's Winter Harvest Cookbook. Melt a couple of anchovies in olive oil with garlic and rosemary, add thinly sliced turnips. Saute 8 - 10 minutes. Divine! Morgan writes "Old, hot, corky turnips are no good for this (or anything else)" which leads me to wonder if this is the problem that the poor turnip has suffered. I encountered large woody turnips in my youth. My CSA provides small ones. The little Japanese ones are great in salads. The yellow French ones are amazing in the above recipe, but small white flats work too. Another root that I have discovered in recent years is the parsnip. I recently made a pan of roasted roots and converted a friend to the joys of the parsnip. I suggest you try them. Quote Link to comment Share on other sites More sharing options...
God IS Posted November 21, 2011 Share Posted November 21, 2011 Yes. Turnips from the store are usually old/hard. Fresh out of the dirt is best! They are too easy to grow; really. Quote Link to comment Share on other sites More sharing options...
justamouse Posted November 21, 2011 Share Posted November 21, 2011 We love turnips, here. I split butternut squash in half and roast them all the time. Brussel Sprouts, pull apart the leaves saute them with lemon and garlic. Turnips and brussel sprouts are demanded at our house for T day. Quote Link to comment Share on other sites More sharing options...
justamouse Posted November 21, 2011 Share Posted November 21, 2011 So, my dh is from the country in England. Whenever we have a full roast meal with all the trimmingsRoast potatoes, parsnips, and turnips Mashed rutabaga (swede is its name in the UK) with carrot (so yummy) brussels, broccoli slightly steamed so still crunchy cauliflower cheese All so yummy. I also love cabbage. I find a lot of people over cook them, I love them crisp! Savoy (the crinkly green) with butter, salt and pepper Red, slightly sweet cooked with juniper berries,yum! We have sauteed cabbage here all the time. With olive oil, garlic and salt if I'm in a rush. Sometimes I toss shallots or onions in there, too. It's actually a favorite. It gets so sweet as it caramelizes. But we like it crunchy, too. It's not something you leave on the stove, you need to be there so it doesn't overcook. Quote Link to comment Share on other sites More sharing options...
MamaT Posted November 21, 2011 Share Posted November 21, 2011 LOL. My kids love turnips. Next up? Rutabagas They are even good raw. Yes! Rutabagas and turnips are yummy. Rutabagas are my dh's favorite. We both grew up eating them both. Quote Link to comment Share on other sites More sharing options...
TXMomof4 Posted November 21, 2011 Share Posted November 21, 2011 I split butternut squash in half and roast them all the time. . The first time I tasted butternut squash was when dd was little and had squash as a baby food. Of course I had to taste it. I had never tasted squash (except summer squash) and I thought it was divine. Quote Link to comment Share on other sites More sharing options...
justamouse Posted November 21, 2011 Share Posted November 21, 2011 The first time I tasted butternut squash was when dd was little and had squash as a baby food. Of course I had to taste it. I had never tasted squash (except summer squash) and I thought it was divine. :001_smile: When #7 was eating baby food, she ate so many sweet potatoes, carrots and butternut squash, she actually turned a shade of orange. ALL of the kids remember it and call her Oompah Loompah. Quote Link to comment Share on other sites More sharing options...
Sophia Posted November 21, 2011 Share Posted November 21, 2011 OK! Mashed turnips & carrots makes an *amazing* T'giving side dish! It's the same as mashed potatoes, spices, milk, and butter -wise, but tastes a trillion times better. It's a family tradition here. PS Not that any food smothered in whole milk, butter, salt, cracked pepper and roasted garlic isn't FAB! PPS They are wonderful roasted! Cut into chucks, toss wilth olive oil, salt & pepper, pop in oven at about 350/375. I have also diced them quite small, and put them in soups and stews. Do you peel the turnips before cooking? Quote Link to comment Share on other sites More sharing options...
mafi39 Posted November 21, 2011 Share Posted November 21, 2011 so if I am buying a turnip at the store, what is a good size to get? Quote Link to comment Share on other sites More sharing options...
tammyw Posted November 21, 2011 Share Posted November 21, 2011 My childhood babysitter absolutely RUINED turnips for me. She made them mashed with brown sugar, blech. I can't eat sweet potatoes either though. They do sound good roasted with garlic though. I always hated brussel sprouts until I recently started making them roasted with oil, garlic, and salt. Yum! Quote Link to comment Share on other sites More sharing options...
Moira in MA Posted November 21, 2011 Share Posted November 21, 2011 Do you peel the turnips before cooking? It depends on the turnip variety. Summer turnips -- the little white ones that often come with greens attached, I just scrub them -- these are probably the ones that were eaten raw in Farmer Boy. Purple top turnips that you get in winter tend to have tougher, more bitter skins so I peel those. HTH ~Moira Quote Link to comment Share on other sites More sharing options...
ScoutTN Posted November 21, 2011 Share Posted November 21, 2011 We love them too! My kids like them raw. I like them mashed or in stew or sliced thin and scalloped (instead of potatoes). We love parsnips too! Hurray for fall and root veggies! Quote Link to comment Share on other sites More sharing options...
Spy Car Posted November 21, 2011 Share Posted November 21, 2011 Bill, should I do anything to the quince before/while baking it, or just stick it in the oven as is? Wash it, the skin sometimes has a little "fuzz." I cut then in half length-wise (take care with fingers as they are firm and knives can be prone to slipping). Then, rather like an apple, there will be a small bit of seeds you can remove with a small spoon. Then bake until soft. To pick a really good quince smell it at the base. It should have a nice spicy-apple perfume. If it lacks smell it won't be a great quince. They are also good poached in wine. I will sometimes add then to Persian style stews as the sweetness of the quince goes nicely with meat. There is also a paste that the Spanish call "membrillo" that is quince (with sugar) that is cooked down and cooled to become a paste. Membrillo is so good served with soft-cheeses and washed-rind cheeses at holiday gatherings. I've never heard of celeriac--what is that? It is also called "celery root." It tends to be roughly the size of a cantaloupe (but less round). They are brownish and white on the outside, pretty ugly actually as there are little roots and fibers sticking out of the thing. One needs to clean up the celeriac root with a vegetable peeler. The inside is white. Then one can bake it or boil it much like a potato. They are very versatile and have a pleasant celery-like taste. Do cook the kohlrabi tops, they are delicious and many people throw them way. The kohlrabi root has a tough skin (like broccoli stalks, but more so) that is best to remove with a vegetable peeler, otherwise you will have some tough chewing in front of you. Also watch your fingers cutting unpeeled kohlrabi as they can also make knives slip. One peeled the inside is much like a big piece of peeled broccoli. Happy eating! Bill Quote Link to comment Share on other sites More sharing options...
Spy Car Posted November 21, 2011 Share Posted November 21, 2011 Turnips are also very good pickled. We usually do them with beets in the traditional Middle Eastern style, so they turn beet red. Very easy and good. They are also good pickled Korean style as a turnip Kim chi Bill Quote Link to comment Share on other sites More sharing options...
Roadrunner Posted November 21, 2011 Share Posted November 21, 2011 It is a fruit, not a vegetable, but you have not lived until you've eaten baked quince. It is sort of like a baked apple—only way better. Great plain, but paired with a little high-quality French vanilla ice cream or clotted cream and it is dessert nirvana. Bill You are the first person I found in the U.S. who eats them!!! They are native to my homeland, so yes, baked with some sugar, yam, yam! I finally planted a quince tree in my garden. They also have medicinal properties (great for coughs). Quote Link to comment Share on other sites More sharing options...
Snickerdoodle Posted November 21, 2011 Share Posted November 21, 2011 Do cook the kohlrabi tops, they are delicious and many people throw them way. Yes, I just added kohlrabi tops to a stir fry today. Yummy!! Quote Link to comment Share on other sites More sharing options...
kewb Posted November 21, 2011 Share Posted November 21, 2011 I love mashed turnips, and roasted turnips, and I always add them to vegetable soup. I also love kohlrabi and celeriac. Quote Link to comment Share on other sites More sharing options...
sparrow Posted November 21, 2011 Share Posted November 21, 2011 Turnips are also very good pickled. We usually do them with beets in the traditional Middle Eastern style, so they turn beet red. Very easy and good. They are also good pickled Korean style as a turnip Kim chi Bill Mmmmm, Kimchi :001_wub: Quote Link to comment Share on other sites More sharing options...
lorrainejmc Posted November 21, 2011 Share Posted November 21, 2011 Parsnips, turnip, brussels sprouts and suede/rutabagas:confused: are staple veggies here.:D Now sweet potato/yams and any sort of squash/pumpkin are newer here and many are only available seasonally. In fact, only this last 2 years have there been any squash other than butternut and jack o lantern pumpkins in the supermarkets here. Try this.. Maple syrup glazed roasted parsnips. Yum.:D Quote Link to comment Share on other sites More sharing options...
Spy Car Posted November 21, 2011 Share Posted November 21, 2011 You are the first person I found in the U.S. who eats them!!! They are native to my homeland, so yes, baked with some sugar, yam, yam! I finally planted a quince tree in my garden. They also have medicinal properties (great for coughs). I have read speculations that quince may have been "the fruit" in the Garden of Eden. Of course quince-aficionados are so fanatical that one should never suspend disbelief :D Bill Quote Link to comment Share on other sites More sharing options...
Roadrunner Posted November 21, 2011 Share Posted November 21, 2011 I have read speculations that quince may have been "the fruit" in the Garden of Eden. Of course quince-aficionados are so fanatical that one should never suspend disbelief :D Bill Well, that makes perfect sense. You do know the story about how we got our land? This is how it goes. God was distributing land to all the different nations while my tribe spent the day feasting and forgot to show up for their slice. Finally God saw them drinking and singing and told them sorry, I don't have anything else left. My people told God, but God, we have been drinking in your honor and praising you all day. So God took pity on us and gave us a little slice of land he was saving for himself. :lol: See, makes perfect sense. :lol: Quote Link to comment Share on other sites More sharing options...
Spy Car Posted November 21, 2011 Share Posted November 21, 2011 Well, that makes perfect sense. You do know the story about how we got our land? This is how it goes. God was distributing land to all the different nations while my tribe spent the day feasting and forgot to show up for their slice. Finally God saw them drinking and singing and told them sorry, I don't have anything else left. My people told God, but God, we have been drinking in your honor and praising you all day. So God took pity on us and gave us a little slice of land he was saving for himself. :lol: See, makes perfect sense. :lol: Love it! :D Bill Quote Link to comment Share on other sites More sharing options...
Spy Car Posted November 21, 2011 Share Posted November 21, 2011 Mmmmm, Kimchi :001_wub: I also like turnips (I usually use the small Korean turnips, but regular American style turnips work too) cooked with a little water and light miso until the turnips are soft and the miso and water have reduced to a nice sauce. Yum! Bill Quote Link to comment Share on other sites More sharing options...
FairProspects Posted November 21, 2011 Share Posted November 21, 2011 And celeriac is delicious. Bill :iagree:We love turnips, parsnips, and celeriac! A couple of other veggies I haven't seen mentioned yet that we enjoy are: Fennel Leeks (I don't know how I reached 28 without ever eating these, I love them!) Delicata squash (absolutely the best, sweet winter squash and easy to peel because they are so small) Cheddar cauliflower Kale - we add this to everything Quote Link to comment Share on other sites More sharing options...
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