26 August 2009

Building Ingredients


Turnips are a great ingredient for broths. We planted this little batch with one thing in mind, soup for the winter. We're still waiting on a few more ingredients before the soup making begins; so our plan, while we wait, is to cube, blanch, and freeze these suckers until the time is right for cooking.

8 comments:

darius said...

I always thought turnips were too strong for broths...??

Laurel said...

They look great! I can almost smell the soup now.

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the Provident Woman said...

That's a good idea. I need to plant some next year.

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The Allotment Blogger said...

I haven't grown turnips because I find them a bit overpowering in a stew - is there a variety you'd particularly recommend as not tasting like cattle-food?

Brad the Builder said...

Great idea, thanks

Kelly said...

Good evening,

Thanks for all your comments everyone.

Yes, turnips can over power a dish; I don't know if there is any variety that doesn't. However, I have found that if they are used in moderation, they are quite fantastic. What I like about them is their mild horseradish flavor. The effect I look from them in broths and stews is that fullness they bring to the back of your sinuses. I really think they open things up for other flavors to kind of step in and make their own statement. But again, it has to be done in moderation, otherwise, it's like pineapple juice in a cocktail; it's all you taste.

Carol said...

I'll bet you never had turnip pie, I think you spead thinly sliced turnips on a pizza crust with melted butter salt and pepper bake till the turnips are soft.