Subj : Turnips was: Yams was: Bo
To   : Ruth Haffly
From : Dave Drum
Date : Thu Aug 08 2024 04:37:00

-=> Ruth Haffly wrote to Dave Drum <=-

 DD> One of the dishes on offer was cooked turnips - which mother abhorred.
 DD> So, throughout the meal one or the other of we three kids would ask,
 DD> "why don't you have some more of these delicious turnips, Mom?"

 RH> We didn't complain to my parents, just among us kids. But when we got
 RH> older and able to dish up our own plates, only a small dab of sweet
 RH> potatoes were on them. She also boiled turnips; I disliked them but
 RH> not as much as I disliked sweet potatoes. I'll eat turnips now;
 RH> somewhere in my collection of recipies is one for Pot Au Feu, or as
 RH> Steve calls it, fancy French beef stew. It calls for turnips, not in
 RH> any great quantity. Extra turnips usually go into a mixed veggie beef
 RH> (or chicken) soup or stew.

Oddly I prefer turnips raw. Just peeled and sliced with a sprinkle of
salt. I can tolerate them cooked/boiled if there is something of a much
different flavour to "chase" them with.

 DD> My dad just sat there with a beatific smile on his face.

 RH> Did he like them?

He didn't say one way or the other.But I noticed he only took a courtesy
helping on his own plate.  Bv)=

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Neeps & Tatties
 Categories: Five, Vegetables
      Yield: 8 Servings
 
      8 lg Baking (russet) potatoes;
           - washed, unpeeled, cut in
           - 2cm X 4cm (3/4" X 1 1/2")
           - chunks
      6 tb Light olive oil or sunflower
           - oil
    675 g  (1 1/2 lb) Swedish turnip;
           - peeled, sliced, rough
           - chopped
     50 g  (2 tb) butter: more to serve
 
  The day before you want to serve, set the oven to
  200oC/390oF(convection) 220oC/425oF/gas 7(standard). Put
  the potatoes into a pan of lightly salted water, return
  to the boil and cook for 5 minutes. Drain the potatoes,
  put them back into the pan and place it back on the heat
  for a couple of minutes to dry out.
  
  Meanwhile, pour the oil into a large roasting tin (you
  may have to use two) and heat it in the oven until
  smoking hot. Now stir the potatoes into the hot oil and
  return to the oven to roast, turning occasionally, for 55
  minutes.
  
  Cook the turnip in boiling salted water for 50-55
  minutes, or until very soft. Drain and add to the roasted
  potatoes. Roughly mash everything together, keeping quite
  chunky, then cool, cover and keep in a cool place.
  
  To serve, set the oven to 180oC/360oF(convection)
  200oC/390oF/gas 6(conventional). Uncover the potatoes and
  turnip, dot with the butter and put in the oven to reheat
  for 25-30 minutes, stirring now and again until piping
  hot. Serve with lots of butter.
  
  RECIPE FROM: https://www.bbcgoodfood.com
  
  Uncle Dirty Dave's Archives
 
MMMMM

.... She was a bit crazy. Not that I really needed to point that out.
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