I am English but there is only one true recipe for turnips and it has to be with Haggis
[GOODIES, ca. 1970’s] Tim, reading haggis recipe:
“(ingredient), (ingredient), and — Oh! Poor little tomcat!” [/GOODIES]
I do admit, though, the tatties and neeps sound pretty dang good. I think I would drizzle the whiskey over them.
Rocks are a poor choice for a side dish IMHO.
Not the simplest recipe, but delicious:
Mashed Potatoes with Braised Turnips
1 tablespoon butter
1/2 pound (2 medium) turnips, peeled and chopped
2 small leeks (white and light green parts only), sliced thin
1/3 cup dry white wine
1 bay leaf
1 cup chicken broth
1 1/3 pounds potatoes, peeled and cut into 2-inch pieces
3/4 cup milk
Chopped parsley
Melt butter and add turnips. Add leeks and cook until soft. Season generously with pepper. Add wine and bay leaf and boil until liquid is reduced to a glaze. Add broth and boil until liquid is reduced by half. Reduce heat, cover and simmer until liquid is almost evaporated.
Boil potatoes and mash. Add milk as necessary. Discard bay leaf and add turnips to potatoes. Garnish with parsley.
There seems to be a bit of confusion here. I always thought that neeps were made not from white turnips but from swedes (Rutabagas).
Hey, you do what you can in this economy!
I don’t know which is which but what people in Scotland call ‘neeps’ or ‘turnips’ are the big purple ones with orange insides which are about the size of a human head. Until about 20 years ago these were what we carved hallowe’en lanterns out of (shops now sell pumpkins for this).
Moving thread from IMHO to Cafe Society.
They are what we call swedes in England.
I peel them, chop them up, and saute them. No bitterness.
Oooh, I love turnips! I’ve never eaten them raw – I might try that. We boil them as a side veggie, but mostly add them to a pot roast: roast, onion, carrots, red and green pepper, small chunks of potatoes, and turnip chunks – yum. (Parsnips are good too!)
Sliced and boiled, with butter. In a chicken fricasse.