[Sca-cooks] Re: SC - turnips

[Elaine Koogler]

What I was taught to do, many years ago, by the good and wise Bishop Geoffrey d'Ayr, was
to slice the turnips (I think he referred to them as "heretical") thinly, then cook them
briefly in boiling water.  He emphasized, quite correctly, that you need to extract as
much water from them as possible, or the dish becomes watery. I usually cook them until
they barely fork tender.  I find that they finish cooking in the casserole.

Kiri

Jenne Heise wrote:

> > --- Stefan li Rous <stefan at texas.net> wrote:
> > >Okay, those of you with more discriminating
> > > palates, or
> > > maybe just more imagination, how would you describe
> > > the taste of turnips?
> > I would describe them as "earthy and mildly pungent,
> > with a trace of sweetness and a smooth, creamy
> > texture."
>
> 'Mildly pungent'. Yup. That's the phrase.
>
> At least when making armored turnips, it's important to completely cook your turnips.
> And, if you find a thick 'rind' inside the skin, remove and discard it.
>
> --
> 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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