SC - Tasty turnips
Jenne Heise
jenne at mail.browser.net
Thu Apr 12 07:40:56 PDT 2001
> Except for using potatoes instead of turnips, it was almost
> exactly identical to the recipe for a.t., comprising layers of potato
> slices (partly pre-cooked in milk or cream), layered with cheese (they
> recommended gruyere), and topped with nutmeg and baked....no extra milk
> in the dish, beyond what the potato slice had been cooked in. <g>
Actually, I've gotten the best results from baking my turnips (esp. at the edge of the
fire or on a grill at camping events-- otherwise you have to use the oven at 500 degrees
F) until they are soft and the skins somewhat burnt. The trick is to completely pre-cook
the turnips (either boiled or baked).
- --
Jadwiga Zajaczkowa, mka Jennifer Heise jenne at mail.browser.net
disclaimer: i speak for no-one and no-one speaks for me.
"It's no use trying to be clever-- we are all clever here; just try
to be kind -- a little kind." F.J. Foakes-Jackson
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