Established in 2006 as a Community of Reality

Welcome to the Neno's Place!

Neno's Place Established in 2006 as a Community of Reality


Neno

I can be reached by phone or text 8am-7pm cst 972-768-9772 or, once joining the board I can be reached by a (PM) Private Message.

Join the forum, it's quick and easy

Established in 2006 as a Community of Reality

Welcome to the Neno's Place!

Neno's Place Established in 2006 as a Community of Reality


Neno

I can be reached by phone or text 8am-7pm cst 972-768-9772 or, once joining the board I can be reached by a (PM) Private Message.

Established in 2006 as a Community of Reality

Would you like to react to this message? Create an account in a few clicks or log in to continue.
Established in 2006 as a Community of Reality

Many Topics Including The Oldest Dinar Community. Copyright © 2006-2020


    All About Turnips

    Lobo
    Lobo
    Moderator
    Moderator


    Posts : 28411
    Join date : 2013-01-12

    All About Turnips Empty All About Turnips

    Post by Lobo Wed 20 Jan 2016, 2:57 am

    All About Turnips
    All About Turnips Img76
    Turnips usually have creamy fleshed ivory skin, and a purple cap. Some varieties are capped with green, red, white, or even black. Very young turnips are tender and have a mild, sweet flavor. The firm flesh of mature turnips has 
a strong mustardlike taste that mellows and becomes sweeter when cooked.

    Turnips are generally best during the late autumn and early winter. Roasting these roots brings 
out their distinctive sweetness. They can also be added to soups and stews, puréed or mashed, or baked into 
a simple side dish.

    Selecting
    Choose turnips that are unblemished and firm. Choose large roots that are heavy for their size.

    Storing
    Baby turnips should be separated from their greens and stored in plastic bags in the refrigerator for 1 to 2 weeks (the greens can be saved for cooking separately).

    Preparing
    If you have baby turnips, simply peel and trim for cooking 
whole. If mature turnips have a strong smell, blanch for 3 to 5 minutes to remove some of the harshness. Prepare turnip greens as 
you would beet greens: rinse well and spin dry.

    Adapted from Williams-Sonoma Cooking from the Farmers’ Market, by Tasha DeSerio & Jodi Liano (Weldon Owen, 2010).

      Current date/time is Thu 28 Mar 2024, 8:31 pm