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 Turnips, Root vegetables of the mustard family
with a snowy white flesh. The larger turnips have a
pronounced flavor. All carrot preparations are suitable for
turnips. Leaves of young turnips can be prepared as spinach or chard.
Turnips are particularly well adapted to duck, stews, soups, casseroles or
as a boiled vegetable.
The French serve turnips with poulette sauce.
Turnips are complimented by lemon, basil, chopped parsley, black pepper etc.. The tops or turnip greens are valued in the south as a green vegetable. Boil whole turnips 20 to 30 minutes, and boil sliced 15 to 20 minutes. Steam turnip slices 20 to 25 minutes. Boil frozen pieces 20 to 25 minutes or steam 20 to 25 minutes. 1 pound serves 4 persons. Turnips may also be mashed or stuffed.
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