On 18 Jul 2006 20:08:01 -0500, "Bob Terwilliger"
> wrote:

>I had occasion to consult Cook's Illustrated's _Perfect Vegetables_ today on
>what to do with turnips. I got two big turnips in my CSA box last week and
>I'm not sure what to do with them. I've gotten turnips twice before. The
>first time I pickled them; the second time I marinated them in yogurt,
>pan-fried them, then simmered them in a spiced yogurt sauce. Both
>treatments were okay, but nothing to elicit tears of joy. _Perfect
>Vegetables_ lists rutabagas and turnips together, but then gives rutabagas a
>LOT more attention than turnips. It recommends roasting turnips as an
>accompaniment to meats. It recommends mashing rutabagas, and has this
>comment about turnips: "The flavor is peppery, almost like horseradish, to
>which it is also related . . . [Mashed] white turnips were harsh and
>overpowering."
>
>Well, that got me to thinking: If mashed white turnips were strongly
>horseradish-like, wouldn't that be a GOOD thing if you were to serve it with
>something which pairs well with horseradish, like roast beef? And couldn't
>other complementary flavors be found?
>
>Here's what I'm considering, and I'd appreciate comments from any turnip
>veterans out the I want to peel, cube, and steam a softball-sized turnip,
>then purée it with Bloody Mary flavors, e.g., tomato juice, celery salt,
>cayenne, and Worcestershire sauce. I'd use that as a side dish for a grilled
>steak.
>
>Can anybody think of a reason this WOULDN'T work?
>
>Bob
>


Have you tried them raw? Diced and added to a salad is pretty good.
Adds bite and texture.
--
Susan N.

"Moral indignation is in most cases two percent moral,
48 percent indignation, and 50 percent envy."
Vittorio De Sica, Italian movie director (1901-1974