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turnips!!
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Chimel
Posted 11/19/2012 11:47 (#2705858 - in reply to #2704916)
Subject: Re: turnips!!


Honey roasted root vegetables are the traditional Irish side dish, works great with corned or roast beef, turkey and other poultry too.
The Irish use potatoes, carrots, parsnips and swedes (the rutabagas, not the nudists), but the recipe works well with turnips and sweet potatoes too, although I think the honey makes the dish sweet enough. Use shallots instead of onions for even better flavor.

I see in the comments of this recipe that the turnips were not fully cooked yet, so maybe give them 10-15 minutes in the oven without the honey before adding and mixing the honey coating and adding the rest of the vegetables already honey-coated. Maybe that difference in cooking time is the reason why the Irish don't use turnips. I wouldn't boil the turnips before hand, they will turn too watery for roasting. Maybe parboiling would do the trick though and make for evenly cooking times.
http://www.yummly.com/recipe/Honey_roasted-Root-Vegetables-My-Recip...

Another great traditional recipe from France is duck with turnips.
It's usually with whole young turnips, but you may cut yours if too large.
http://www.epicurious.com/recipes/food/views/Braised-Duck-with-Turn...

Here's a few more great turnip recipes:
http://www.simplyrecipes.com/recipes/ingredient/turnip/
http://www.realsimple.com/food-recipes/recipe-collections-favorites...

Turnips give a special flavor to the couscous dish too: It is a dish of couscous semolina with grilled merguez (spicy lamb sausages) and the most important part of the dish: a stew of mixed vegetables, chick peas (garbanzo beans) and chicken or lamb. The three dishes are cooked separately and are usually served with harissa (chili pepper sauce diluted with some of the stock). And it's to die for. The couscous usually does not require cooking, just to be covered with enough boiling water to fluff up.
http://allrecipes.com/recipe/couscous-royale/

As for storage, you need a root cellar. Depending if you have cold winters or not, it could be just a half-buried wooden barrel with some sand and covered with hay or dead leaves, or you might need refrigeration. The sand will equalize the moisture needed for long term storage in just a few days. You can't really keep the turnips in the ground, as they tend to turn(ip) woody over time. But if you have that many turnips, turn(ip) some into a warm chicken, turnip and potato soup for your local church for the needy in winter. Or experiment: deep fried turnip slices or chips, lasagna using thin slices of turnips instead of pasta, turnip ... bread! ;)

Couple of useful sites to bookmark for root cellars and gardening tips:
http://www.backyardchickens.com/f/
http://www.sufficientself.com/forum/
http://www.theeasygarden.com/forum/

Edited by Chimel 11/19/2012 11:53
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