| Archive for Downsizer For an ethical approach to consumption |
| cab |
Interesting thing to do with turnipsI grow them every year. And they sometimes end up boiled, mashed, roasted, sliced in with assorted oriental soups, etc. But really, I never seem to encounter anything interesting to cook with turnips.They'll look at me, unloved, neglected, from the cold, dry allotment soil and they'll accuse me of neglect again next time I go down there. Anyone know of any interesting turnip dishes? |
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| sean |
I like this. | ||
| vegplot |
This calls for Baldrick, where is he? | ||
| Mary-Jane |
 Absolutely. I was just thinking "Has Baldrick joined Downsizer then?"
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| Rosemary Judy |
One of the things they told me when I got my allotment was to only grow things you like to eat.......
Actually, maybe you are growing the wrong ones and leaving them too long. Young baby turnips are nice with a roast - I grew some called 'golden balls' last year, yummy they were at golf ball size I didn't grow main crop turnips, or radishes, or many cabbages or runner beans when I had my plot. I did grow more expensive and nicer stuff, like celariac, and PSB and red kale, and french beans all of which I prefer eating. I don't have space now to grow stuff I don't like |
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| Jamanda |
A reminder to my self to put up the turnip curry in the Madhur Jeffrey book later. | ||
| Tavascarow |
Sliced very thinly & deep fried to accompany some roast game?
You could toss them in some crushed spices before frying to add a bit of zing? What about mixing in some cooking apple & cinnamon & serve mashed with roast pork. 
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| Ixy |
you can get some now that you eat raw and they taste like melons!
Failing that I'd put a little wig on one and pretend it's nigel ogden. Have a wee chat with it about wurlitzers... |
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| cab |
I pick them young and sweet usually, and I think they're tasty, but they're just lacking in versatility.
Doing a broth tonight, that'll have turnips in... |
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| gz |
I'd usually grate them raw for a salad.
I find I'm growing more Kohl Rabi instead of turnips. |
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| Jamanda |
Mughlai lamb with turnips (Shabdeg)A Madhur Jeffrey recipeServes 6 10 small turnips (1.5lb) 3 teaspoons salt 1lb onions, finely sliced 8 tbsp veg oil 2 1/4 lb lamb shoulder, with bone, cut into 1.5" cubes 10floz yoghurt 1" fresh ginger, finely chopped 1/2 tsp tumeric 1/2 tsp cayenne 1 tbsp ground corriander 4 pints water 1/2 tspn garam masala Peel turnips and prick all over with a fork. Put them in a bowl and sprinkle with 1 teaspoon salt. Set aside for 1 1/2 to 2 hours. Heat the oil and stir fry the onions until reddish brown. Remove from the oil. Put meat into the same pot. Add the yoghurt, ginger and 1 teaspoon salt. Stir and bring to a boil. Cook on a high heat for ten minutes until the sauce thickens and you can see the oil. Turn the heat down to medium and continue to stir and fry for 5 minutes until meat is lightly browned and the sauce has disappeared. Turn heat down to low. Stir in the turmeric, cayenne and ground coriander. Now add water and 1 teaspoon salt. Drain the turnips and add them. Bring the pot to a boil and cook uncovered for 45 minutes or until there is less than 1/3 of the liquid left. Stir several times during this cooking. Add in the browned onions and garam masala. Cook on low for a further 10 minutes taking care not to break the turnips when you stir. Spoon off any excess oil from the top and serve hot. |
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| cab |
Hmmm... Sheep and turnip curry. Can't be bad. Ta. | ||
| Behemoth |
Mutton and turnip pie and good with duck. | ||
| Jamanda |
Turnips with fresh coriander and mintAnother Madhur Jeffrey recipeServes 6 2lb turnips 4 tbsp veg oil tin of toms 1" piece of ginger, grated 1 tbsp ground coriander 1/2 tsp turmeric 1/4 to 1/2 tsp cayenne 3/4 pint water 3 tbsp chopped fresh coriander 2 tbsp chopped fresh mint 1.5 tsp salt Peel turnips and cut into 1cm thick slices. Heat oil and add tomatoes. Add ginger, coriander, turmeric and cayenne. Stir and fry until sauce is thick and paste like. Add turnips, water fresh herbs and salt. Cook, leaving lid ajar, on medium heat for 20 minutes. Put lid on tightly, turn to low and cook for a further 10 minutes or until turnips are tender. There should be a little thick sauce to spoon over the turnips. |