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.
26 August 2009
Building Ingredients
Subscribe to:
Post Comments (Atom)
8 comments:
I always thought turnips were too strong for broths...??
They look great! I can almost smell the soup now.
Greetings,
My name is Bill Hawthorne, and I represent maacenter.org, a leading web resource for asbestos exposure and mesothelioma cancer information. Our organization is dedicated to increasing awareness of the terrible health consequences of asbestos exposure.
I found your site through a search and decided to contact you because of its high environmental and green presence which is extremely important in our movement. Your viewers are extremely savvy and motivated. The promotion of how buildings should now be built using sustainable green products to avoid asbestos and mesothelioma as well as the awareness of past buildings and preventative steps in avoiding asbestos exposure are extremely important. My goal is to get a resource link on your site/blog or even to provide a guest posting to be placed.
I look forward to hearing from you. Please feel free to check out our website. Thank you for your time and consideration.
Bill Hawthorne
bhawthorne@maacenter.org
MAA Center is now on Twitter – follow us @maacenter
That's a good idea. I need to plant some next year.
I have a giveaway at theprovidentwoman.com click on the giveaway in the far right side bar – ends Friday at 10 pm
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?
Great idea, thanks
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.
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.
Post a Comment