Turnips

Thank you Francesca!

Nothing like a chomping on a sweet crisp turnip and a dash of salt.
I dig thru the turnip bin at grocery store and pick out the small ones.

I'm surprised no one besides John and I have mentioned eating them raw- young turnips are almost as sweet as an apple!

I like them cooked, too, many of the ways already mentioned. I also occasionally do a dish my Mother used to: Slice them up thin in a shallow baking dish, dot with butter, dust with flour, sprinkle with salt, pepper and add milk to cover. Bake for 1/2 hour or so...scalloped turnips!

I just never could develop a taste for them. My grandmother used to cook them. I remember telling her, I was little, that they tasted like ear wax!!

I love turnips cooked with greens, but my favorite way of cooking is just cut in pieces, cook in water, and when done I mash them like potatoes and add salt and butter.

When I was young, many decades ago, we used to pick them from our garden and peel hide off and eat them like apples. raw.. Loved them.
Mom used to make turnip green soup.

We enjoy them in stew or with a pot roast. I would eat them boiled and mashed but never much cared for that, too bitter.

I agree with the 'two parts potato, one part turnip' formula. Even rutabagas are good that way.

I always oven roast vegetables now. It makes all of them taste sweeter and retain vitamins and minerals.

The old fashion way of boiling them to death strips them of any flavor and all the vitamins. Which is how I was brought up on vegetables!

Here's my favorite turnip recipe for oven roasting, admittedly ripped right off the internet but it does taste good! And REAL easy to make while RV'ing on the BBQ in a greased foil tray.

Parmesan Turnips
Ingredients:
2 pounds turnips (about 4 medium), peeled and cut into 1/2-inch wedges
1/8 teaspoon cayenne pepper
1/4 teaspoon ground nutmeg
2 tablespoons extra-virgin olive oil
Coarse salt and ground pepper
1/4 cup grated Parmesan (1/2 ounce)

Directions:
Preheat oven to 475 degrees. On a rimmed baking sheet, combine turnips, cayenne, nutmeg, and oil. Season with salt and pepper and toss well to coat. Sprinkle with Parmesan and toss gently to combine. Arrange turnips in a single layer and roast until golden on both sides, 25 to 30 minutes, flipping halfway through.

My mom cooked turnips and potatoes with pork.
Peel and cut the turnips and potatoes and cook until soft.
You can add a bit of sugar if the turnips are bitter.

I'm not sure if she did a 50/50 mix - I'm more inclined to think it was 2 parts potatoes to 1 part turnips.

When it was on our plates, we smashed the turnips and potatoes together with a fork, and ate with butter bread.