Moluv Posted March 4, 2013 Share Posted March 4, 2013 I made a batch of mashed carrots + parsnips + turnips with salt, pepper and ghee and man oh man I HATE TURNIPS. I've only had turnips once before and hate them then too, but I thought I'd give them another go on my new and improved w30 tastebuds. Nyep, I just ruined a perfectly good bag of carrots instead. I reheated some for lunch today, adding more ghee, salt and pepper and as I forcefed a few bites I just heard "It's a hard knocks life" from Annie in my mind. Any ideas that don't involve coconut milk would be much appreciated. The only idea I have is "compost" Link to comment Share on other sites More sharing options...
Renee Lee Posted March 4, 2013 Share Posted March 4, 2013 i can only eat 'em boiled with cabbage/carrots/corned beef. Luckily that stuff is all in season Link to comment Share on other sites More sharing options...
Johnny M Posted March 4, 2013 Share Posted March 4, 2013 o m g. You've never made fritters with them have you? Shred them, sprinkle with salt and let sit for five minutes, put in a dish towel and ring out the water, then mix with a beaten egg and some pepper, then fry golf ball sized lumps pressed into patties in ghee. OUT OF THIS WORLD. Link to comment Share on other sites More sharing options...
Zoodles Posted March 4, 2013 Share Posted March 4, 2013 YES! I am a reformed turnip hater and now I'm an addict. Just grate them, salt them and fry them up like a hash, add whatever protein and yum, delicious! Also buy the smaller sized ones, they tend to be less bitter Link to comment Share on other sites More sharing options...
Susan W Posted March 5, 2013 Share Posted March 5, 2013 I love them sliced into sticks (not gonna use the "f" word), oil or ghee, sea salt, pepper and a little cayenne. Then bake for 20-30 minutes until caramelized and sweet. Gobble up. Link to comment Share on other sites More sharing options...
Moluv Posted March 5, 2013 Author Share Posted March 5, 2013 So the mashing process must be what renders them utterly noxious... Link to comment Share on other sites More sharing options...
Susan W Posted March 5, 2013 Share Posted March 5, 2013 So the mashing process must be what renders them utterly noxious... Moluv I think so because they would most likely be steamed. That would be too turnip-y for me. I like the roasted sticks because of the browned edges. They don't get crisp so don't plan on that. Link to comment Share on other sites More sharing options...
Guest Posted March 5, 2013 Share Posted March 5, 2013 I made a similar mash from a recipe I found here - carrot, cauliflower, and turnip. I was not impressed at all. I added extra carrot and added sweet potato and found it edible, but not my favorite. I think I ended up adding some turmeric and cayenne. Anyway, thanks for asking because I have a few ideas now so that I can try again! Link to comment Share on other sites More sharing options...
Moluv Posted March 5, 2013 Author Share Posted March 5, 2013 I think to try to salvage what I have, I will try Johnny's fritter idea by adding egg yolks and maybe a little bit coconut flour to the mash with some horseradish to mask the teargas flavor of the turnips and fry that in ghee. I will attempt to eat this with a side of horseradish leek kraut in a further attempt to mask the depressing flavor of turnip. You know how smells trigger your emotions and memories...I'm just having such a negative response to that flavor...maybe I fell off a turnip truck as a baby. Link to comment Share on other sites More sharing options...
Kirsteen Posted March 5, 2013 Share Posted March 5, 2013 You know what teargas tastes like????? Wow! Link to comment Share on other sites More sharing options...
Zoodles Posted March 5, 2013 Share Posted March 5, 2013 Look if all else fails, take the standard industry approach to making inedible food edible. Deep fry it. Link to comment Share on other sites More sharing options...
xacerb8 Posted March 5, 2013 Share Posted March 5, 2013 I actually have always kind of liked turnips, but probably because I associate them with Thanksgiving, my favorite holiday. But here's how I have been liking them lately: in a bisque! I use 2 parts turnip to 1 part sweet potato Put in a pot with water or broth to cover (if you use a strong broth it can overpower the flavor of the vegetables, so it's up to you) Simmer until tender Add salt, pepper, and spice of your choice (sometimes I like curry, but other times I use a touch of thyme) Puree (immersion blender or whatever you have) Now, you say you hate coconut milk, so you wouldn't do this step....but I like to add it until I get the proper bisquey texture It is, however, delicious without it. Link to comment Share on other sites More sharing options...
1Maryann Posted March 5, 2013 Share Posted March 5, 2013 It depends on what kind of turnip for me. Rutabagas are much too strong, but purple-top turnips have a much more delicate flavor. I use them in stew, because texturally they replace the white potato without being overbearing. I can also zap one in the micro and eat it like a potato with ghee, scallions, and crumbled bacon. Link to comment Share on other sites More sharing options...
Susan W Posted March 5, 2013 Share Posted March 5, 2013 Lol Kirsteen. Okay..I feel the same way about brussel sprouts. Don't like them. Never have. People keep trying to make me like them and that just makes me mad. Watch...Johnny and Tom will pipe up with recipes. Link to comment Share on other sites More sharing options...
Susan W Posted March 5, 2013 Share Posted March 5, 2013 Look if all else fails, take the standard industry approach to making inedible food edible. Deep fry it. Lol..then add bacon. Link to comment Share on other sites More sharing options...
Moluv Posted March 5, 2013 Author Share Posted March 5, 2013 Lol..then add bacon. And a mayonnaise based dipping sauce... Link to comment Share on other sites More sharing options...
Susan W Posted March 5, 2013 Share Posted March 5, 2013 And a mayonnaise based dipping sauce... Thats it. I'm coming over. Link to comment Share on other sites More sharing options...
Johnny M Posted March 5, 2013 Share Posted March 5, 2013 when i've squeezed out the water and made the fritters they've never had that horseradishy taste...they become very mild and potato like. Link to comment Share on other sites More sharing options...
Moluv Posted March 5, 2013 Author Share Posted March 5, 2013 when i've squeezed out the water and made the fritters they've never had that horseradishy taste...they become very mild and potato like. Similar to salting eggplant first. I had never heard of this but it makes sense. I'm just going to compost the batch I made and try it your way next week Johnny. Thanks everyone! Link to comment Share on other sites More sharing options...
Fenderbender Posted March 5, 2013 Share Posted March 5, 2013 You all can keep your turnips!!! If it was a choice between eating only turnips and rutabagas , or slow painful agonizing death, I would choose the latter!!! I eat all kinds of Ofal, blood whatever, bugs,sea creatures, innards, just about anything wild from a subarctic rainforest, fungi, you name it..... But to me the lowly turnip is nothing but a vegetablized fart! Link to comment Share on other sites More sharing options...
Nadia B Posted March 5, 2013 Share Posted March 5, 2013 You all can keep your turnips!!! If it was a choice between eating only turnips and rutabagas , or slow painful agonizing death, I would choose the latter!!! I eat all kinds of Ofal, blood whatever, bugs,sea creatures, innards, just about anything wild from a subarctic rainforest, fungi, you name it..... But to me the lowly turnip is nothing but a vegetablized fart! Too funny. I have this at my asian supermarket. How about this for dessert? Qualifies as blood whatever I guess. Link to comment Share on other sites More sharing options...
Susan W Posted March 6, 2013 Share Posted March 6, 2013 You all can keep your turnips!!! If it was a choice between eating only turnips and rutabagas , or slow painful agonizing death, I would choose the latter!!! I eat all kinds of Ofal, blood whatever, bugs,sea creatures, innards, just about anything wild from a subarctic rainforest, fungi, you name it..... But to me the lowly turnip is nothing but a vegetablized fart! Your dog's face so goes with this post. :0) Link to comment Share on other sites More sharing options...
abur0418 Posted March 6, 2013 Share Posted March 6, 2013 I actually made them Sunday pureed with carrots and roasted garlic. I loved it! Link to comment Share on other sites More sharing options...
Fenderbender Posted March 6, 2013 Share Posted March 6, 2013 Your dog's face so goes with this post. :0) well if i could figure out how to post a photo id show you even more aprapo pics of my other dog... Link to comment Share on other sites More sharing options...
Susan W Posted March 6, 2013 Share Posted March 6, 2013 How about do the other dog Avatar. Link to comment Share on other sites More sharing options...
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