Discussion
What is a delicious way to use three white and purple turnips?
I don't like cooked veggies as much as fresh? Can I make a pickle or something?
I have some nice fragrant cheese, old bread, a tiny cabbage (it's so small my god) and other basics.
I've never really used a turnip before. I don't know what to do with them.
@futurebird it makes for amazing soup. Any carrot recipe is better with turnip
@futurebird I like the pickled turnips at my favorite pita place.
@futurebird I would just slice them and sauté them in butter. If they're young, they'll be nice and sweet.
@futurebird Neeps & tatties (mashed potatoes and turnips) with plenty of salt & butter, or sliced thin, salted/seasoned and dehydrated would be my first thoughts...
@wcbdata @futurebird neeps, in Scotland, are actually rutabaga (aka swede), not turnips.
@futurebird @josh0 That's what I thought, too!
@futurebird @wcbdata so… ‘neep’ is the Scots name for rutabaga, but in Scottish English, Canadian English, Irish English, Cornish English, and in certain parts of Northern England, New England, and Australia, a rutabaga is called a turnip, even though its a different plant than what all other English speakers call a turnip.
🤷♂️
"Neeps & tatties"
Sounds like it would have something to do with the sounds a cat makes when destroying a small throw pillow.
@futurebird @wcbdata An ideal accompaniment to haggis. Although I believe you can't get real haggis in the USA -- it's illegal to import.
Don't ask what's in haggis. Don't ask what it is that makes it illegal to import into the USA. Just be assured that haggis is very tasty and you should try it when you get the opportunity.
@futurebird 😁 probably - I believe it's Scottish in origin...
@futurebird Rune Factory has absolutely 100% taught me that turnips absolutely 100% can be pickled. 🤣
@futurebird I like turnips. My favorite way to do them is peeled, steamed, and then mashed with butter and a little white pepper.
@futurebird cut into chunks and add to stew with so many other root veggies it doesn’t matter!
@futurebird I use turnips in slow-cooker stews, where they're great [i.e. Indistinguishable from the other root vegetables after a few hours in the pot].
I have never knowingly eaten a turnip under any other circumstances.
@futurebird I’ve made a pickle with them but it was… underwhelming.
I usually end up parboiling, smashing flat, seasoning with… eh whatever seasoning seems tasty that day, then pan frying. Sometimes with breading depending on what’s in the pantry.
@futurebird True story, I worked on a CSA as an intern in my 20s. One day we were making our way down a 200 foot bed of turnips, hand pulling the weeds that had evaded the tractor, and my fellow intern asked the farmer, what can you do with turnips? The farmer said, IDK, throw them through somebody’s window I guess. Hardly anyone really likes them, but they’re a traditional vegetable, so CSA’s are like contractually obliged to grow them.
Rich! This is the REAL solution for the big one. Thank you!
I shall put it by the door to keep the youths away on the devil's night.
@futurebird @richpuchalsky @Jonricha Every picture of this I've seen is way creepier than pumpkins, too.
@futurebird I like to put my turnips in a soup like I would potatoes. Also, if you're a tryin' to carve, I've heard from Irish sources, turnips can be softened by placing in a paper bag for a few days ahead of time.
Community Supported Agriculture
Also known as "farm shares" ... it's this thing where you pay like $200 and they keep giving you kale all of the time but sometimes there is honey and then you eat it all on toast in one sitting.
Well, to be more clear, you get vegetables once a week bought directly from local farmers who try to make an amusing and good selection of things each week. But also you must have turnips.
But they are nice ones.
@futurebird @Canageek Community supported agriculture, aka a subscription farm where people pay a price for the whole season and get vegetables every week. At this one, a lot of our shareholders came in person to pick up their veggies in a mix and match system, so we always had a bin of turnips out as part of the selection, but nobody ever took any.
@Jonricha @futurebird Very cool, I've not heard of that before.
You can make amazingly scary looking jack-o-lanterns with them, as I recall, that was traditional before pumpkins were introduced to Europe.
@Canageek @Jonricha @futurebird Parses as community supported agriculture for me.
This is what the Cornish pasty was invented for, by covering the cooked turnips in gravy and pastry to make them more appealing.
@futurebird Peel, cut into pieces the size of an orange-wedge, turn with some oil, salt, pepper. Bake at 200 degrees Celcius until tender. Serve with whatever you're having. Maybe add some herbs towards the end. Lemon juice ? I'm thinking fried fish and Hollandaise?
OK this is how I treat vegetables that I do not really like. Few things are bad after you do all of that! :)
@futurebird I don't have any recipes for the roots, but I love the greens. I think I was 8 years old before I discovered that some people eat the roots.
@futurebird If you want to eat them raw, I would suggest peeling and dicing them. Then trying the turips with something like humus, creamy salad dressing, or melted cheese.
Install Fedizen
Get the full app experience
/https://tf-cmsv2-smithsonianmag-media.s3.amazonaws.com/filer_public/9e/2d/9e2d7c4d-4d9b-4c82-af71-17baf604fdc9/haunted_turnips.jpg)
I love these middle eastern pickled turnips. There are loads of minor variations on this recipe but the basic technique is always the same.
https://urbanfarmandkitchen.com/lebanese-pickles/
@futurebird
Lebanese Pickles (Pickled Turnips)