Turnip hash. I've made it before and I'll probably make it again. It's a little more work than fried rice or the potato version, since turnips need to be peeled, but it's tasty and it makes a nice change. Today's was simplified, four strips of Hatch chili bacon,* a large turnip (diced) seasoned with a little paprika and dried onion flakes, and four eggs, plus some parsley and truffle powder at the end.
Tam has hers with hot sauce. I sprinkled mine with grated Cotija cheese. Either way, it was good. Turnip made this way cooks up a little softer than potato, with a mildly spicy flavor.
Anything you can make with potatoes can be made with turnips instead. They have a little more flavor, but do just as well with the usual seasonings as any spud.
__________________
* Our corner grocer has it occasionally. Like the applewood-smoked bacon I usually buy, it's not cheap; but bacon's more of an enhancement than a main dish and if used sparingly, the price per meal isn't bad.
No comments:
Post a Comment
Comment moderation is enabled. Your comment will not be visible until approved. Arguing or use of insulting or derogatory language will result in your comment going unpublished: no name-calling. Comments I deem excessively partisan will not be published.