[Sca-cooks] turnips

[ekoogler1 at comcast.net]

I purchase my turnips at the supermarket, but make sure I purchase the smallest ones they have...those are usually the tenderest.  I boil them until they are just tender, then take them out and place the slices between layers of paper towel to dry them out as much as possibe (I do slice them prior to boiling).  I use two cheese...provolone and mozzarella.  I find that it usually comes out very well.  

Kiri

PS:  my version is adapted from one that I got from Bishop Geoffrey d'Ayr of the Eastrealm.  The adaptation is from a comparison of his recipe witih Platina.


> ok, enough about beets.... (havent liked them since i spilled beet juice on
> a white sweater)
> 
> turnips!
> now properly made "Armored Turnips" is very good eating, but it depends on
> youngish turnips, nice and tender
> pre cooking them well
> and the right cheese
> 
> and NO ONE uses the same cheese, as far as i can tell!
> 
> so, what cheeses do you use in your armored turnips? and *where* do you get
> your turnips??? i am lucky if i can buy some really nasty tough old
> things...... so where do you get your turnips for feast?
> 
> oh, and what else do you recomend cooking with turnips? i ask partly out of
> period questions (if the turnip crop was good, what would i be making out of
> them??) and partly because they are an Atkins freindly substitute for
> potatoes.....
> Kirsten Houseknecht
> Fabric Dragon
> kirsten at fabricdragon.com
> www.fabricdragon.com
> Philadelphia, PA     USA
> Trims, Amber, Jet, Jewelry, and more...
> 
> I worry about you, wear a reflective sweater...
> 
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