Canned turnip recipes?

[reavilh]

OK, I canned a bunch of turnips last night. Anyone got a interesting recipe to use these?

[crazyquiltgardener]

I don't know if it's interesting or not but I like to combine turnips with the following:

Bacon grease
Collards
Cabbage
Onions
Garlic (minced)

Cut them up like sliced potatoes, brown some onions in the bacon grease, add the rest and simmer until the stuff is done.

[reavilh]

That don't sound bad. My wife usually adds a little sugar and bacon grease, and boils them. They're not bad, but she want to try something different.

[RozieDozie]

Reavilh, we like this turnip casserole. It's got some calories... :)

Cook turnips until very tender (cooking them either in chicken or beef broth is good, or use chicken/beef bullion cubes and water). Cook them until broth is absorbed or drain them.

Mash with a potato masher and add butter (as much/little as you like).

Place in a greasd baking dish. Top with either bread crumbs or dry Stove Top stuffing. Top with chesse. Shredded Jack and Cheddar are good. Bake at 350 until bubbly, cheese melts and top is brown.

Rozie

[reavilh]

Rozie, that does sound good. Years ago, my aunt would make a German dish with them something like kraut. But I don't remember what she called it.

[Emerald]

Rozie, that does sound good. Years ago, my aunt would make a German dish with them something like kraut. But I don't remember what she called it.

I think that Sandor Katz mentions that in his book 'wild fermentation'- they grate the turnips and layer them with salt just like they would cabbage and let them ferment away. But turnips are not one of my favorite veggies- I'll eat them mashed and fried in bacon grease with butter and salt and pepper, but just not a fave. Now a good rutabaga chopped into a pasty-- that is a different story.
__I wonder if your canned ones could be cube up and then fried with some corned beef or roast beef like hash/

[RozieDozie]

Rozie, that does sound good. Years ago, my aunt would make a German dish with them something like kraut. But I don't remember what she called it.

Reavilh, I've had kraut made from fresh turnips and even have a recipe for it. It ferements just like cabbage kraut. Don't know the name, though.

My favorite way of cooking turnips is to peel fresh ones, cut them into chunks (size doesn't matter as long as they are even), put olive oil and salt on them and roast them in the oven. Yum! The flavor is milder this way and they are almost sweet.

This is making me hungry! :) My turnips are fall crops.

Rozie

[reavilh]

Reavilh, I've had kraut made from fresh turnips and even have a recipe for it. It ferements just like cabbage kraut. Don't know the name, though.

My favorite way of cooking turnips is to peel fresh ones, cut them into chunks (size doesn't matter as long as they are even), put olive oil and salt on them and roast them in the oven. Yum! The flavor is milder this way and they are almost sweet.

This is making me hungry! :) My turnips are fall crops.

Rozie

We roast em too, but I like to mix them up with potatoes, onion, bell pepper, green beans and carrots. They do get sweet this way.

I plant some for fall, but we can sometimes get a decent spring crop.

[Roserock]

I think that Sandor Katz mentions that in his book 'wild fermentation'- they grate the turnips and layer them with salt just like they would cabbage and let them ferment away.Sauerruben. It's GOOD stuff.

[reavilh]

Sauerruben. It's GOOD stuff.

Thank you, RR. Do you happen to have a T&T recipe?

[Roserock]

T&T?

[reavilh]

Tried and true. Sorry

[Roserock]

Oh. :o

Well, you just shred the turnips or otherwise reduce them in size like you would sauerkraut. Five pounds of turnip/cabbage gets three tablespoons of sea salt, then pack it firmly into a crock to ferment. You can do this with rutabaga too.

[reavilh]

Thanks, RR. My mother's family were all German, and I grew up eating a lot of German dishes. My aunt Vi was one of the best. She made this and home-made sauerkraut all the time. I was too young to care about getting recipes back then, and besides that, it wasn't common to find a man cooking back then.

[Roserock]

Thanks, RR. My mother's family were all German, and I grew up eating a lot of German dishes. My aunt Vi was one of the best. She made this and home-made sauerkraut all the time. I was too young to care about getting recipes back then, and besides that, it wasn't common to find a man cooking back then.Man, is it ever good to have family who can cook and pickle. Lucky for those who've never make sauer anything it's very easy to pick up. Soon you'll be pickling eggs and fish and drinking buttermilk straight. :p