Eddie's uncle plants a large patch of turnips in the field behind our house every year. Since we built the root cellar last year, we decided we should really store up some turnips for the winter. So, my dad, Eddie's cousin Carrie, and I picked more than enough turnips to last us all through the winter and stored them in our root cellar.
I tried a simple saute with them, OK, but nothing great. Then I tried a turnip and apple saute, better. Next I found two other recipes, Turnip Supreme (turnips and cheese), and Glazed Turnips and Carrots... WOW! So good! The recipes both start the same way, then at the end you add either brown sugar or sour cream and cheese. Here's how it works:
Turnips Supreme or Glazed Turnips and Carrots
2 T butter
2-3 turnips, cut into small cubes
salt to taste
pepper to taste
3/4 c. chicken broth (bouillion works fine)
For Glazed Recipe: 1-2 carrots, thinly sliced, and 1-2 T brown sugar
For Supreme: 2 T sour cream or yogurt, and 1/2 - 1 cup shredded cheddar cheese
Melt butter in large skillet over medium low heat, pour in turnips (and carrots if making the glazed recipe). Stir until covered with butter, then let cook for 4 minutes without stirring. Stir, then let cook for another 4 minutes. Add chicken broth, cover and simmer for 8 minutes. Take off lid, turn up heat, and let water cook off. When mostly dry:
For Turnips Supreme: Stir in about 2 tablespoons sour cream and 1/2 to 1 cup of cheddar cheese. Let cheese melt and serve. YUM!
For Glazed Turnips and Carrots: Stir in 1-2 T of brown sugar. Let melt and serve. YUM!
Eddie and I found that we did not like the leftovers from these recipes. The turnip flavor was way too strong in the leftovers. So, clean it all up at the first sitting!!
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