Joe, have I ever told you how absolutely wonderful those Carmelized Turnips you posted are???

R

richard-in-cincy

Well-known member
Made them again tonight to serve with Venison Sauerbraten and some steamed asparagus.

Who needs potatoes when you can do THIS to a turnip?

I had a really nice chicken stock I made yesterday to glaze them with and that is key to the great flavor I think.

Next time, I'm going to sprinkle in some minced garlic during the final 5 minutes or so of glazing and see what pops.

Thanks again!

http://eat.at/swap/forum/index.php?action=display&forumid=1&msgid=11228

 
Not often enough, LOL. Keep it coming. They're the main reason I grow turnips.

Let me know how the garlic works out.

 
I love them raw in salads. They make a great...

oriental salad dressed with sesame, soy sauce, rice vinegar, and grated ginger with a sprinkle of green onions.

Also, I omit the sugar in the recipe to keep it low-carb and they still turn out beautifully.

 
Years and years ago I used to make something like this

I partially cooked the turnips first and then browned them in butter, and they browned nicely. No-one ever realized they were turnips until I told them.

Yours sounds much nicer, and though it involves Standing Over the Stove while stock evaporates, I will arm myself with a paperback and try it!

 
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