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?
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?