The good news is, you can cut turnips into thin slices and fry them in bacon grease -- they taste great! They don't get crisp the way potatoes do, but they're pretty good. I think cubed turnips and corned beef would be pretty good; you'd want to start the turnips well ahead, and maybe add some onion and diced bell (or other) pepper with the meat. Might even boil the turnips a little in the skillet; I'm of two minds about that, since the flavor is a little delicate and might be lost that way.
The bad news? It's raining. A lot. My bad knee has meant I wasn't keeping the gutters clear. The bill came due last night, with a little water in the basement, so I got out the extension ladder and cleared them in the rain today, six feet at a time. My hat got soaked, my sweatshirt got soaked, my jeans, shirt, gloves and hands got soaked and I got soaked. And I did my right knee no good, if the pain and swelling is any indication. But the gutters and downspouts are clear.
BUILDING A 1:1 BALUN
4 years ago
2 comments:
Rutabagas (which are practically turnips and are sometimes called "yellow turnips*,"),potatoes, and beef - pasty filling (and a good hash on its own, especially if you add some allspice and thyme and a little onion.)
I had relatives in the Upper Peninsula of Michigan and pasties were a big thing; pasty stands were everywhere - they were brought there originally by Cornishmen who came in to work the mines.
I understand parts of Arizona also have a pasty tradition.
(*Or "Swedes," which is probably not very politically correct but they DO feature in a lot of Scandinavian cooking as they grow well in cold climates)
Also, IIRC, "neeps." A nice, smooth turnip is a "turned neep," and a swede -- rutabaga -- is a "Swedish turnip." They're close relatives.
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