-=> Ruth Haffly wrote to Dave Drum <=-
DD> One of the dishes on offer was cooked turnips - which mother abhorred.
DD> So, throughout the meal one or the other of we three kids would ask,
DD> "why don't you have some more of these delicious turnips, Mom?"
RH> We didn't complain to my parents, just among us kids. But when we got older
RH> and able to dish up our own plates, only a small dab of sweet potatoes were
RH> on them. She also boiled turnips; I disliked them but
RH> not as much as I disliked sweet potatoes. I'll eat turnips now;
RH> somewhere in my collection of recipies is one for Pot Au Feu, or as
RH> Steve calls it, fancy French beef stew. It calls for turnips, not in
RH> any great quantity. Extra turnips usually go into a mixed veggie beef
RH> (or chicken) soup or stew.
Oddly I prefer turnips raw. Just peeled and sliced with a sprinkle of
salt. I can tolerate them cooked/boiled if there is something of a much
different flavour to "chase" them with.
DD> My dad just sat there with a beatific smile on his face.
RH> Did he like them?
He didn't say one way or the other.But I noticed he only took a courtesy helping
on his own plate. Bv)=
MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Neeps & Tatties
Categories: Five, Vegetables
Yield: 8 Servings
8 lg Baking (russet) potatoes;
- washed, unpeeled, cut in
- 2cm X 4cm (3/4" X 1 1/2")
- chunks
6 tb Light olive oil or sunflower
- oil
675 g (1 1/2 lb) Swedish turnip;
- peeled, sliced, rough
- chopped
50 g (2 tb) butter: more to serve
The day before you want to serve, set the oven to
200oC/390oF(convection) 220oC/425oF/gas 7(standard). Put
the potatoes into a pan of lightly salted water, return
to the boil and cook for 5 minutes. Drain the potatoes,
put them back into the pan and place it back on the heat
for a couple of minutes to dry out.
Meanwhile, pour the oil into a large roasting tin (you
may have to use two) and heat it in the oven until
smoking hot. Now stir the potatoes into the hot oil and
return to the oven to roast, turning occasionally, for 55
minutes.
Cook the turnip in boiling salted water for 50-55
minutes, or until very soft. Drain and add to the roasted
potatoes. Roughly mash everything together, keeping quite
chunky, then cool, cover and keep in a cool place.
To serve, set the oven to 180oC/360oF(convection)
200oC/390oF/gas 6(conventional). Uncover the potatoes and
turnip, dot with the butter and put in the oven to reheat
for 25-30 minutes, stirring now and again until piping
hot. Serve with lots of butter.
RECIPE FROM: https://www.bbcgoodfood.com
Uncle Dirty Dave's Archives
MMMMM
... She was a bit crazy. Not that I really needed to point that out.
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