I've got 2lbs of turnips!

[nawchem]

I've never seen this vege before and was wondering if this would work. I was thinking of thinly slicing it, sauteing with olive oil and then adding chicken to it and a little onion, then melting cheese over the whole thing.

What else can you do with a turnip? Does it cook like a potato?

[pennink]

Turnips... the bane of my childhood (along with parsnips). It can be bitter, so use a good recipe to cook it. It mashes nicely.

I LOVE raw turnip though.

A warning... if you think cabbage makes you gassy.. whooooeeee, watch out for turnip.

[mermaiden]

I've heard about turnip fries, but I'm not sure how to make them...

[edie]

Turnip fries are the best!!
You make them exactly like french fried potatoes! Let them get a little bit browned. When I make french fried potatoes for guests and make French fried turnip for me every body wants to taste them and they like them and I am lucky to get any!
You won't be sorry if you try them!!

[shellslyn]

I love turnips and use them just like potatoes...cooked with roasts or in stews....

My favorite lately my mom started making. Roasting a mixture of veggies...purple cabbage(my favorite), broccoli, asperagus, brussel sprouts and turnip or rutebaga...roasted in the oven in butter and olive oil. mmmmmm love that!

[pennink]

k, you guys convinced me... i'll go buy turnips

[pennink]

nope, nevermind... too many carbs

[liddie01]

here is the info for one cup cubed
Description: Turnips, cooked, boiled, drained, with salt
Category: Vegetables and Vegetable Products



Name Amount

Basic Data

Energy 33 kcal

Energy 137 kj

Carbohydrate, by difference 7.64 g

Fiber, total dietary 3.1 g

Protein 1.11 g

Total lipid (fat) 0.12 g

Cholesterol 0 mg

Fatty acids, total saturated 0.012 g

Fatty acids, total monounsaturated 0.008 g

Fatty acids, total polyunsaturated 0.066 g

[nawchem]

Thanks everybody, can't wait to try them. Fries sound yummy. I've never had brussel sprouts or rutebaga either. Wow this has opened up a whole new vegetable world for me.

Are turnip greens and turnips the same thing?

pennink you are so funny! :)

[liddie01]

turnip greens are the plants, green and leafy, turnips are the roots, shaped like a toy top and white

[Kristine]

Turnip greens would be the leaves of the plant, while the turnip is the bulby root.

Diced or grated turnips make great mock hash browns, especially if you mix it with other veggies like radish, cauliflower or zucchini. That helps curb both the somewhat-high carb count and the cabbagey taste. :idea:

[SunnyCarol]

I use turnips to make 'potato' salad. You can't tell the difference. I tried cauliflower to make faux potato dishes, but didn't like it. I use turnips in soups, with roasts and I love them raw.

[STORMY1944]

I like turnips and bacon fired together then sprinkled with a pack of splenda yum yum :yum:

[liddie01]

i do not like the texture of cauliflower so turnips work better as potatoes for me, too

[msdbobby]

Don't know if you've seen this before. I made it for dinner and it was really good.

http://forum.lowcarber.org/showthread.php?t=305160

I added turnips, yum.

[liddie01]

i think i'll try that this week, i have most of the stuff i need already.

[IslandGirl]

nope, nevermind... too many carbs

Net 4.5 for a whole Cup is too many carbs? Hmmmmmm. Better stick to green leafy veg, then.

:wave:

[IslandGirl]

I like turnips and bacon fired together then sprinkled with a pack of splenda yum yum :yum:

Add a titch of apple cider vinegar and it's to die for!

:wave:

[jkmfrog]

the smaller turnips will be more tender and less bitter. I usually peel the outside, slice into rounds and cook with a little butter, a little stock (or water), salt and pepper, and top with cheese - parm or sharp cheddar are favorites. Add some cream to the mix while cooking and you have a great au gratin. Who would miss the potatoes?

Also, I use them instead of potatoes and carrots when making a pot roast. Cooking them in the meat juices makes them taste even better.

[Auburn2932]

I just take a whole turnip and microwave it like I would a potato and then put butter on it. great

[danarobin5]

I love turnips!!! But, before I cook them cubed, sliced etc in a pan, I will microwave them in water for a couple of minutes. This works great and cuts the cooking time down.

[Nancy LC]

Never had turnips? Never even saw them before? The world is ending!

I do love turnips. :D

[nawchem]

I love turnips too! Tonight I sliced it up like potato chips, rolled in olive oil and baked along with my meatballs. It was fantastic. milsdbobby the soup sounds great and so does the baked potato and the au gratin.

Isn't this way of eating great? I never ate vegetables, besides salad. Now I've found I love asparagus, broccoli, cauli, zucchini and turnips.

Thanks for all the ideas!!!

[msdbobby]

Yum, you're right Nawchem this WOE is amazing. I'm going to try every suggestion that was made, not all at once but it's a tempting thought :lol:
You've never tried brussel sprouts, you don't know what you're missing :D I love brussel sprouts, I wash them, cut them in half, fry them with olive oil, garlic, scallions, salt & pepper. When they're soft I add a splash of white cooking wine & sprinkle with cooked bacon pieces. :yum:

[jkmfrog]

Yum, you're right Nawchem this WOE is amazing. I'm going to try every suggestion that was made, not all at once but it's a tempting thought :lol:
You've never tried brussel sprouts, you don't know what you're missing :D I love brussel sprouts, I wash them, cut them in half, fry them with olive oil, garlic, scallions, salt & pepper. When they're soft I add a splash of white cooking wine & sprinkle with cooked bacon pieces. :yum:

If you heve the time and patience, shred your brussel sprouts then saute lightly (but not until limp and wilted) in olive oil or butter, S&P, and top with a few almond slices. Never thought that undercooked brussels would be good but this is fantastic!

[nawchem]

My only experience with brussel sprouts was cold, canned type. But I'm ready to branch out and try some new things. Plus I'm broke and veges help defray the cost of filling up on meat.