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Turnips!
- Thread starter KJT
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foodguy
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slice them real thin. slice potatoes real thin. combine them in a gratin dish and bake at 400 degrees until they're just about tender. pour over enough cream just to barely cover and then grated gruyere. bake until brown.
foodguy
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cut them into wedges (depend on size). Put them in a saute pan with a bit of water and more butter. cover and cook over medium heat until tender. remove lid and turn up heat, cook until the liquid is reduced and the turnips have browned.
kwilkinson
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cut them into wedges (depend on size). Put them in a saute pan with a bit of water and more butter. cover and cook over medium heat until tender. remove lid and turn up heat, cook until the liquid is reduced and the turnips have browned.Originally Posted by foodguy
Why do wedges when a perfect tourne only takes 34.8 seconds? /iammatt
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Why do wedges when a perfect tourne only takes 34.8 seconds? /iammattOriginally Posted by kwilkinson
Hey wine boy, how's it hanging? I love turnips, and I do them the second way foodguy suggested. I usually add a little bit of sugar.
kwilkinson
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Hey wine boy, how's it hanging? I love turnips, and I do them the second way foodguy suggested. I usually add a little bit of sugar.Originally Posted by iammatt
I know. But the /iammatt thing is my only real trick anymore.
It's hanging pretty well. Professionally I couldn't ask for more. The rest of life... ehh. I'm alive and healthy, as are the people I care about, so I shouldn't complain. You?
ChicagoRon
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Make a Puree (will require some cream to thicken) - top with a few large sauteed scallops w/ salt and pepper, and a touch of truffle oil.
ChicagoRon
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Chinese turnip cakes are also quite good, although I don't know how to make them, I assume it's quite easy.
foodguy
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Chinese turnip cakes are also quite good, although I don't know how to make them, I assume it's quite easy.Originally Posted by ChicagoRon
i haven't either, but i think it should be quite easy to make a pave with turnips ... that sounds like a really good idea, actually.
KJT
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cut them into wedges (depend on size). Put them in a saute pan with a bit of water and more butter. cover and cook over medium heat until tender. remove lid and turn up heat, cook until the liquid is reduced and the turnips have browned.Originally Posted by foodguy
Will try this tonight. Thanks.
Hey wine boy, how's it hanging? I love turnips, and I do them the second way foodguy suggested. I usually add a little bit of sugar.Originally Posted by iammatt
With a little bit of sugar. Thanks
If you eat them, what are you supposed to throw at your enemies?Originally Posted by Rambo
/mario
Their own shells. Duh.
the first thing you have to do is buy a damascus steel bird's-beak paring knife. anything less would be uncivilized.Originally Posted by Douglas
Of course. It's a custom commissioned Kramer. Should get me down to a civilized 34 seconds flat.
Manton
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The method described above is called glacÃ
. Turn to coccotte, put in shallow pan with a shallow layer of water, a pinch of sugar and 2-3 pinches of salt and butter. Add parchment lid, cook until water is gone, then saute to desired color.
Works for virtually any root vegetable.
Works for virtually any root vegetable.
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The method described above is called glacÃOriginally Posted by Manton
Excellent suggestion. You might want to substitute stock for the water and I generally use brown sugar. Consider mixing with glaced carrots for color and contrast. Enjoy!
Nouveau Pauvre
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In the exact same situation (CSA) and would appreciate any other advice/recipes you folks might have. Also have a bunch of kohlrabi which is prepared similarly I would imagine?
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