[Sca-cooks] Re: SC - turnips

[Jenne Heise]

>
> 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.

Well, that would explain the difference in taste. I have found many people
who don't like turnips like my version, but I NEVER undercook the turnips.
The recipe calls for baking or boiling the turnips whole, and I get best
results either baking them in a 500 degree oven until the skin is burnt or
roasting them in the embers of a fire as directed. I peel and slice them
after they are cool, and when the dish is assembled, heat it only enough
to melt the cheese and make it crunchy on top...

--
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