SC - Digest help

[Angie Capozello]

I always peel, cube and cook them in  a generous amt of water then mash with butter milk and a smidge of nutmeg  :D

- -----Original Message-----
From:	Erin Kenny [SMTP:Erin.Kenny at sofkin.ca]
Sent:	Monday, September 29, 1997 10:01 AM
To:	sca-cooks at Ansteorra.ORG
Subject:	SC - Re: Turnip trouble (was I Need Help!)

> I made armored turnips and this is how I made it:
> 
> 3 Turnips (fresh, couldn't find any frozen)
<snip> 
> Boiled the turnips until done.  Cooled, then peeled and sliced.  
<hack>
> The problem was that there was an awful bitter aftertaste to the
> turnips.  You tasted them and they were lovely, then you had to
> clear the taste from your mouth with another food quickly.
> 
> What did i do wrong??
> 
> Murkial af Maun
> 

I've never heard of boiling the turnips BEFORE peeling them.  I 
always use fresh and I have never had a problem.  Does anyone know if
boiling it in the skin might have had some hideous effect?

Claricia Nyetgale
Caldrithig, Skraeling Althing, Ealdormere
(Erin.Kenny at sofkin.ca)  
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