turnips

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larry@stinescorner

Well-known Member

• Jan 3, 2010

• #1

i picked turnips from under the snow peeled them cut them up boiled them put a little margarine on them and some salt and pepper the best i ever ate i said to my wife please try these she said i dont like turnips does anyone else like them besides me ?

 

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buickanddeere

Well-known Member

• Jan 3, 2010

• #1

I'll eat rutabaga but pass on turnip. Some BUTTER and brown sugar make the difference.
This is the agricultural community. I'll ask you not to use a dirty wood like marg*r*ne.
Couldn't stand rutabaga,dill pickles,beer, olives etc. Until suffering chicken pox at age 33, three days of rotating 104 fever and chills.

A rutabaga was called a Swede or yellow turnip, until 1967 when its name was changed to avoid confusion with the turnip. Rutabagas are larger, yellow fleshed with a purple top and are usually waxed for winter storage.

A turnip is a smaller cousin of the rutabaga. It has white flesh, with a purple trimming. It has a sharper taste and is most frequently available during the summer before the new crop of rutabaga.

 

OP

OP

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larry@stinescorner

Well-known Member

• Jan 3, 2010

• #1

Sorry about the "bad" word. Butter is better.
They were purple and white turnips.
Thank You for responding

 

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ILLEFTY

Member

• Jan 3, 2010

• #1

Wife and I just peel and slice and eat raw with a little salt. Don't care to much for cooked turnips. Had to eat too much of them growing up.

 

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john in la

Well-known Member

Location

What part of in La do you not understand

• Jan 3, 2010

• #1

Mom used some very innovated ways to get us kids to eat more vegetables.

She would replace potatoes in a stew with what she called turnips but I think they MAY have been rutabaga.
The greens is what I can not eat. Turnip or mustard greens just do not agree with me.

Mirliton (vegetable pear) is a vegetable I love to eat. We use it in a stuffed casserole type dish here. In fact at Thanksgiving dinner you can have the turkey as long as I can have the mirliton.
Mom use to also make a pie that looked and tasted a lot like Lemon Meringue Pie but mirliton was used for the lemon filler. If you did not pay real close attention to the texture of the filling you would never know it from store bought Lemon Meringue Pie.

 

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Roger in Iowa

Well-known Member

• Jan 3, 2010

• #1

Turnip kraut is not bad either!

 

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Dan67

Member

• Jan 3, 2010

• #1

eat them raw, all you need is a pocket knive and salt

 

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Anonymous-0

Well-known Member

• Jan 3, 2010

• #1

Thanks for the info, I grew up on farm(mostly livestock, hay & wheat) and thought turnip and rutabaga were the same thing. Apparently I've been enjoying rutabaga all my life thinking I was eating turnip. Now I know better.

 

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greenbeanman in Kansas

Well-known Member

• Jan 3, 2010

• #1

I've been a fan of turnips about as long as I can remember. One grandson is and one isn't.

Just before the first hard freeze this fall I was given the opportunity to pull all I wanted from a turnip/alfalfa planting. I got about 1½ bushels of them.

I eat them raw and also about 3 batches of cooked ones each week.

Similar to turnip in taste is kohlrabi. Very moist so I think of it as a wet turnip for taste.

 

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Rusty wheel

Well-known Member

• Jan 3, 2010

• #1

Yes, I love turnips. Eatem raw,boiled with butter on em, and fried like potatoes, sometimes with potatoes. Good fer u too. Haven't tried the greens but that's commin nest fall.

 

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BCnT

Well-known Member

• Jan 3, 2010

• #1

i like em both and every kind of green grown...a lil salted butter and some home made birds eye pepper sauce and i got a meal.

 

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GordoSD

Well-known Member

• Jan 3, 2010

• #1

Nothin better than fresh turnip hasbrowns. Squeeze the water out with a potato ricer. Crispy golden brown in butter.

Gordo

 

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locojim

Member

• Jan 3, 2010

• #1

slice and eat
don't need the salt

 

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Uncle Ernie

Member

• Jan 3, 2010

• #1

And I bet you there are more soybean growers on here than Dairy farmers!
I was raised that margarine was a dirty word too.Then it dawned on me one day that it was made from soybeans and we sold those too!

 

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El Toro

Well-known Member

• Jan 3, 2010

• #1

My late mother-in-law fixed them with some potatoes and a piece of meat and added some sugar. Hal

 

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JMS/.MN

Well-known Member

• Jan 3, 2010

• #1

I did until I fell off of that !#@&%%(*@ truck!

 

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PJH

Well-known Member

• Jan 3, 2010

• #1

Roger - we made some turnip kraut last fall, along with some regular cabbage kraut. First time we'd ever tried turnip kraut, and wife was a little disappointed in the taste and won't fix it again. I thought it was not too bad. Would you share your recipe? I wonder if we need to modify ours.

Paul

 

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barn E

Member

• Jan 3, 2010

• #1

Love to have a big plate right now! Rutabagas are a close second. Ate so many my head was looking like a turnip. Greens just as good.

 

olgentdc

Well-known Member

Location

Harrison County , Elizabeth Ind 47117

• Jan 3, 2010

• #1

YEAH -boy Got a TURNIP EAt'r Here!...., My Wife won't touch them , guess they don't grow them in Italy ?.. OOPs Correction! , She jus' tol'ME!.. they grow them and rutabagus in ITALY ,And she likes them Raw or cooked entirely different from my cooking,. not surprising LOL ..... What I do is, Use the spent shank bone froma Honey baked ham ... cook it down good to get the ham off , add cubed turnips and potatoes( detunes the sharpness of the turnips) at a 7 to 3 Mix , Lots of Pepper,some salt ... I try not to get them Too mushy Cooked , but just a little beyond the crunchcook ..