Slow cooked belly pork marinaded in hoisin sauce and other flavours and cooked over water so it sort of steams. With a mixture of veg, and rice. Followed by compost. haven't had it for ages
I still have some lettuce in the garden and spring onions plus some toms still hanging on the vine, some nice basil growing well so lets look in freezer for something to go with salad. I have a strawberry crumble for afters, with custard. Oh, and new potatoes with mint from the garden.
Gardening on the wild, windy west side of Dartmoor.
I'm roasting a little chicken, surrounded by; carrots, poatoes, parsnips, beetroot, onion, garlic and turnips. I have never cooked (or eaten) turnips before; Jane Grigson's vegetable cookery book says blanch for a few minutes then roast in 1cm of oil. I would never dream of using that much oil; it sounds horrid. Anyone have other ideas on cooking turnips?
In this neck of the woods NE England we often cook turnip with the potato then mash them together it is called Neaps. Carrot and turnip cooked together and mashed is also a winter dish for cold days with roast meat. A mix of potato turnip carrot and parsnip parboiled sprayed with oil and roasted in the oven also goes with meat or chicken. Turnip was a winter staple along with other root veg, sprouts, kale and cabbage provided the greens. I use turnip in all stews or in mince for the base of pasta dishes and when peeling and dicing it will often eat it as I go along with raw carrot, that is the fresh turnip not the soft stored too long stuff.
Lyn, According to Jane Grigson veg book swedes and turnips are a bit interchangeable the further north you go. '...in Scotland when people talk of neeps they mean swedes...but a dish called turnip purry is invariably a puree of swede'. Is that all crystal clear now?
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Slow cooked belly pork marinaded in hoisin sauce and other flavours and cooked over water so it sort of steams. With a mixture of veg, and rice. Followed by compost. haven't had it for ages
Compost Bjay!!! I hope not
We're having a pressure cooked vegetable curry tonight with, probably, Greek yoghurt plus honey for afters.
Was going to have oven on earlier, but OH busy & I needed to supervise the heating engineer/plumber, so hope to do that tomorrow. J.
I still have some lettuce in the garden and spring onions plus some toms still hanging on the vine, some nice basil growing well so lets look in freezer for something to go with salad. I have a strawberry crumble for afters, with custard. Oh, and new potatoes with mint from the garden.
I'm roasting a little chicken, surrounded by; carrots, poatoes, parsnips, beetroot, onion, garlic and turnips. I have never cooked (or eaten) turnips before; Jane Grigson's vegetable cookery book says blanch for a few minutes then roast in 1cm of oil. I would never dream of using that much oil; it sounds horrid. Anyone have other ideas on cooking turnips?
I only use turnips in stews.
In this neck of the woods NE England we often cook turnip with the potato then mash them together it is called Neaps. Carrot and turnip cooked together and mashed is also a winter dish for cold days with roast meat.
A mix of potato turnip carrot and parsnip parboiled sprayed with oil and roasted in the oven also goes with meat or chicken. Turnip was a winter staple along with other root veg, sprouts, kale and cabbage provided the greens.
I use turnip in all stews or in mince for the base of pasta dishes and when peeling and dicing it will often eat it as I go along with raw carrot, that is the fresh turnip not the soft stored too long stuff.
Frank.
Thank you both for the info.
I thought neaps was a mixture of swede and potato
Lyn, According to Jane Grigson veg book swedes and turnips are a bit interchangeable the further north you go. '...in Scotland when people talk of neeps they mean swedes...but a dish called turnip purry is invariably a puree of swede'. Is that all crystal clear now?
Braised shoulder of pork staeks, slow cooked on a bed of squash, leek, onion, carrot, with potatoes.