Turnips are smooth skinned root vegetables belonging to the cabbage family, with a crunchy feel and slightly bitter taste. This bulbous vegetable at one time was not considered ideal for human consumption. However, ... More »
Turnip greens are a real Southern Cajun food. No Cajun recipe collection would be complete without this southern cooking recipe. You rarely see this great vegetable in restaurants, although some Southern based cafeterias like Piccadilly serve them. Turnip ..
Cook the turnips and potatoes in separate saucepans until tender.
In a large bowl mash them together with 4 tablespoons of the butter.
Let the mixture cool.
In a small skillet heat the remaining butter and saute the onion and green pepper.
Set aside.
Preheat ..
Place turnips, 1/2 teaspoon of salt and sugar in a saucepan; cover with water.
Cover and cook until turnips are tender, about 15-20 minutes; drain well and mash (do not add milk or butter).
Set aside.
In another saucepan, melt butter; stir in the flour and ..
Cook peas in salted water until tender.
Pare the turnips and cook in boiling salted water until just tender.
Drain and cool slightly, then scoop out insides to make a cup.
Drop a little butter into each turnip cup.
In a saucepan, melt 2 tablespoons butter, ..
Scrub and peel the turnips thickly.
If large, cut into quarters, then slice thinly (if young turnips, slice the whole turnip).
Fat steam the turnips for 10 min., i.e.
shake them in the melted fat, well below frying temperature, with the lid on the pan until ..
Peel turnips and cut into small pieces.
Place in medium saucepan with boiling salted water to barely cover.
Simmer, covered, until tender, about 20 minutes; drain.
Mash turnips; add remaining
If turnip and white sauce are freshly prepared, combine and cool, then mix in the next five ingredients.
Add beaten egg yolks and fold in stiffly beaten egg whites.
Spread in a greased 1 1/2 quart casserole and bake in a pan of hot water at 325F for 1
Peel and thinly slice the turnips.
Steam until almost tender.
Put in layers in a 1 1/2-quart ovenproof casserole.
Make a very thin cream sauce: Melt butter, stir in flour, slowly add the half and half.
Cook until slightly thickened.
Sprinkle the jack cheese ..
Melt the butter in a saucepan.
Add the turnips, onion and potato and fry for 5 minutes.
Stir in the stock, salt and pepper to taste, bay leaf and nutmeg and bring to the boil.
Simmer for 20 minutes or until the vegetables are tender.
Remove the bay leaf.
Rub ..
Combine first 3 ingredients in a Dutch oven; add water to cover.
Bring to a boil; cover, reduce heat, and simmer 10 to 12 minutes or until turnip is tender.
Drain well, and set aside.
Melt butter in a large heavy saucepan over low heat; add flour, stirring ..
Put the turnip, kombu, ginger, red chillis, lemon rind, carrot and salt into a deep plate.
Cover and place a heavy object, such as an iron on top to compress the mixture.
Leave for at least 12
1. Preheat the oven to 375° In a saucepan, combine the stock, wine, garlic, orange zest and bay leaves and bring to a boil. Reduce to 2 cups over high heat, 30 minutes.
2. Add the reduction to a large roasting pan. Arrange the duck in the pan skin side up. ..
In a wide frying pan, combine turnips, butter, water, and sugar.
Cover and cook over medium-high heat, stirring often, until turnips are just tender when pierced about 5 minutes.
Uncover and continue to cook until
Wash greens several times, picking out yellow leaves and breaking off tough stems.
Place in a large pan or colander, pour over boiling water, drain.
In a deep vessel put the meat and red peppers; toss in greens and pour in enough boiling water to cover.
Put ..
1. Place turnips in a single layer in a large skillet. Add 1 cup water; dot turnips with butter. Sprinkle with sugar, salt, and nutmeg. Bring to a boil; cover, reduce heat, and simmer 12 minutes. Uncover and simmer 10 minutes or until liquid evaporates. Cook, ..
Wash and drain mustard greens; put in pot with meat with barely enough water to cover.
Cook until meat is tender.
Wash and drain turnip tops, boil in separate pot until tender.
Add to meat pot and simmer a few minutes.
Drain.
Arrange meat over greens.
Cut ..
Peel turnips and blanch by parboiling in salt water for about 10 minutes.
Rinse and return to a saucepan with enough rich, seasoned chicken broth or consomme to cover; add sugar and cook until turnips are tender.
When tender, stir in butter.
Just before ..
Boil the salt, sugar and water.
Cool.
Add the vinegar.
Place the turnips, beetroot and garlic into a large bowl.
Sprinkle on the sea salt and leave covered, for at least 2 hours.
Drain off the liquid and rub off the excess salt.
Put the vegetables along with ..
Dice salt pork, cutting to but not through rind.
Wash and trim greens.
Peel and quarter turnips.
In large kettle bring the water to boiling.
Add salt pork, greens, turnips, and 1 teaspoon salt.
Simmer, covered, 2 hours.
Remove 1 cup cooking liquid.
Stir ..
