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Jim
11-15-2012, 06:33 PM
In a most probably futile attempt at saving my-self from another bowl of watery overcooked bitter turnips this Thanksgiving. Anyone have some suggestions?

I was thinking slicing them and sous vide , served with a chive cream sauce rather than mashed. How do you think they would travel/ hold?

Zwiefel
11-15-2012, 06:40 PM
I love making swede with them (the yellow-fleshed variety). salt, pepper, butter, put in the stand-mixer for 10 minutes or so with the paddle attachment.

apicius9
11-15-2012, 06:52 PM
Anything in a cream sauce should be good :) I am still not sure about the differences between turnips, rutabaga and swedes (? What have these poor people done to you?). Are there any? What I know as rutabaga I usually cook with 2 parts potatoes and turn into a creamy puree; butter, cream, and a few drops of truffle oil can't hurt.

Stefan

Zwiefel
11-15-2012, 06:59 PM
I am still not sure about the differences between turnips, rutabaga and swedes (? What have these poor people done to you?). Are there any?

Rutabaga = Swede = yellow-fleshed turnip.

That's about all I know about it. Very common side dish for winter holidays in England....my MiL made it every year I knew her.

rahimlee54
11-15-2012, 07:45 PM
That sounds like it could be pretty interesting. I also like a glazed turnip to combat the bitter, never tried it with maple syrup just thought about it though. I only eat turnips a couple times a year so I am not extremely knowledgeable of them.

heirkb
11-15-2012, 09:49 PM
Some part of me thinks it has to do with the turnips. I had roasted turnips last night and steamed turnips tonight, and they were sweet and delicious both times.

Mike9
11-16-2012, 07:23 AM
Small, white turnips are very good roasted with other root vegetables with say a leg of lamb. Any leftovers I put in the stock pot the next day.