LOL, agree. But I was a pushy teenager at the time.
I don’t have the data, but I bet there is a strong correlation between the popularity of Ranch Dressing and the consumption of vegetables among adolescents 10-19 years old.
2 Likes
This is good.
4 Likes
Ranch is a love it or hate it thing in Canada. Not nearly as popular as it is in Pennsylvania. I have one 40 yo cousin near Pittsburgh who puts Ranch on everything.
It’s a novelty for me to see giant pump vats of Ranch dressing at food courts or ski resort cafeterias, next to the Ketchup and Mustard.
In Canada, the pump vats in cafeterias or at food courts tend to still be limited to Ketchup, Relish and Mustard.
Might be good.
1 Like
Turnip chowder, if you’re only using the bulb ends and not the greens. Just like you’d make your favorite clam or oyster chowder, except the turnips are the star of the show, no potatoes, and shellfish optional.
Sliced thin and microwaved with butter and garlic salt should be good, too.
I’ve done both of the above with regular turnips, plus another 20+ varieties, but figure they’ll work with their less starchy cousins, too. (When I got out of the military my sister and BIL were only a month from their first baby and asked me to live there and help out with household stuff for a few months. BIL had planted turnips for the first time and, unsure how well the seedlings would take, planted 3 seeds per hill. We ended up with 800 pounds of turnips…)
6 Likes
Braising really takes the bite out of them.
Handled like Daikon in a braised Dish like Galbi Jiim , Daikon no Nimono or Chinese Braised Daikon (红烧白萝卜 ) they become soft sweet and juicy.
They also work well in Soups.
2 Likes
I think roasting, if you’re just trying to do a simple prep to see if he’ll like them. It’ll tone the bite down and bring out their sweetness. Otherwise, I like them added to something brothy, like pot au feu.
When I was a kid, my favorite prep for rutabaga (which is much stronger flavored than white turnips, I think) was steamed and mashed with butter and sour cream. It was less about masking the flavor and more about balancing that bite.
8 Likes
Here’s a recipe that I revised from other similar recipes a number of years ago and which has become quite popular. http://www.gfzing.com/2009/white-spring-turnips/
2 Likes
Next time husband is away this sounds like a good experiment. He doesn’t abide by any type of gratin. No cream and cheese savory casseroles for him!
Briny turnip greens, chopped and clinging to the bulbs, are why I’m such a fan. I’ve made this recipe dozens of times, adding only 1 tsp. of red wine vinegar:
3 Likes
