This radish-like cousin has been found all across Europe and Asia for
centuries. It's a root vegetable which stores well, and both the root
(the turnip itself) and the greens can be consumed. Turnips can be
peeled before cooking, eaten raw or diced. When cooking this
root vegetable, be sure to serve it al dente; avoid overcooking
as its sweetness will diminish. Studies have suggested that turnips can
help prevent gallbladder cancer, and they are a good source of
Fresh Turnip Salad
1 1/2 cups fresh turnips
4 tablespoons white vinegar
4 tablespoons salad oil
1/4 cup sugar
2 tablespoons fresh parsley, chopped
1 tablespoon sweet onion, grated
salt and pepper
Wash and dry turnips. Cut off ends and leave unpeeled. Grate turnips. A julienne hand grater or food processor are ideal. Place in medium bowl.
Combine rest of ingredients. Mix into turnips. Keep chilled until serving.
2 cups turnips, sliced
1 cup potato, sliced
1 small onion, sliced
3 tablespoons butter
1 1/2 tablespoons flour
3 cups chicken stock
1 cup milk
bacon, crumpled (optional)
Place turnips, potatoes, and onions in saucepan. Cover with small amount of water and simmer until tender; drain. Mash with potato masher.
Add butter. Mix flour with 1/4 cup milk. Add to mixture and blend well. Add chicken stock. Mix thoroughly. Return to heat and bring to a boil.
Remove from heat and add remaining 3/4 cup milk. Reheat to serving temperature taking care not to boil. Garnish with your choice of parsley, bacon or croutons.
2 turnips (6 cups mashed turnip)
4 tablespoons butter
6 tablespoons brown sugar
2 teaspoons baking powder
1/2 teaspoon salt
1/4 teaspoon pepper
Mash turnip beat in eggs then add butter, baking powder, salt, pepper, and brown sugar. put in casserole top with bread crumbs and pieces of butter. Sprinkle with paprika. Bake at 350 for 25 minutes.
Southern Turnip Greens
2 cups cooked choppedturnip greens (2 bundles) or 1 lb fresh turnip greens (2 bundles)
salt and pepper
1 teaspoon sugar
2 teaspoons vinegar
1 teaspoon horseradish sauce
1/2 cup mayonnaise
5 ounces cream of mushroom soup (half of a 10.75 oz can)
2 eggs, beaten
1/2 cup soft breadcrumbs
1/2 cup grated cheddar cheese
cooked bacon, to top if desired
Stem and wash fresh greens; place in water in a large kettle, bring to a boil, reduce heat and cook until tender. Grind the greens in a food processor to measure 2 cups.
Combine the greens with salt and pepper, sugar, vinegar, horseradish, mayonnaise, soup, and eggs. Mix well.
Put the mixture into a 1 1/2-quart casserole dish or 8x8-inch square baking dish. Sprinkle crumbs on top. Bake at 350F for 50 minutes.
Sprinkle tops with cheese and bacon, and bake another 10 minutes, until cheese melts.
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