#mashedturnips

[carriejonesbooks]

EAT THE MASHED TURNIP IT IS DESPERATE TIMES, AUTHOR - COOKING WITH A WRITER

EAT THE MASHED TURNIP IT IS DESPERATE TIMES, AUTHOR – COOKING WITH A WRITER

I am a potato fan. But all our potatoes lately have been – gasp – green. It’s desperate times, my friend, so I’m trying to convince the carnivores in the family that mashed turnips is an okay substitute.

If you are trying to do this in your own home story, do not let the other cast of characters see the actual turnip before you mash the bugger.

Also, um, buy my books. 🙂

Ca…

[coolceruleanblue]

Homemade Texas Chili with mashed turnips and potatoes and baked honeynut squash. . . . . . . . . . . . . . . . . . . #nofilter #nofilterneeded #dinner #food #foodporn #chili #texaschili #honeynut #squash #honeynutsquash #turnip #turnips #turnipgreens #potatoes #mashedpotatoes #mashedturnips #spicychili #chiliforachillyday https://www.instagram.com/p/CGd7ga7jBwg/?igshid=1csswf9t5aalg

[downtoearthmarkets]

We’re smack dab in the middle of turnip season! This root vegetable (although, it’s technically just the swollen base of a stem) is commonly grown in temperate climates which helps develop its white, fleshy taproot. Like most root vegetables, turnips are a hardy and inexpensive way to keep produce on hand throughout the winter. As a root crop, turnips grow best in cool weather and have an average of 55–60 days from planting to harvest.  Turnips are available year-round, but they are at their best in the fall, when mature vegetables are fresh, and in spring, when they are still small and sweet.   If you let the turnips get larger – and thusly a little older – their skins get tougher, which can leave a bitter aftertaste and require peeling. Even though the larger turnips can have a stronger flavor than the younger ones, they make a great vegetable for mashing or adding to soupsand stews. No matter the age, turnips tend to have a slight spiciness – leaving its flavor somewhat between a potato and a radish.  This spiciness makes them a good partner for mixing and matching with other root vegetables or pairing with other strong flavors, such as ginger. Older turnips sometimes develop a pronounced mustard flavor, which mellows when cooked. Within the turnip family is the Hakurei, or Tokyo, turnip.  A staple at most Down to Earth Farmers Markets (and is usually near the radishes within a farm’s stand), the Hakurei turnip is unlike other varieties because it does not need to be cooked.  Often referred to as the salad turnip, this option has a delicious, raw flavor. We love when turnips appear at the farmers markets because they are one of those vegetables where nothing really goes to waste.  Turnip leaves are sometimes eaten as "turnip greens.”  They closely resemble mustard greens in flavor and are a common side dish in southeastern U.S. cooking, primarily during late fall and winter. When cooking the turnip greens, the smaller leaves are preferred because larger ones can have a bitter taste.  In general, turnip leaves and roots have a pungent flavor that does become milder after cooking.  In the case of the Hakurei turnip, when cooked, the greens enhance the sweetness of the turnip. If you haven’t tried turnips yet, give them a whirl!  The next time you reach for a potato, grab a few turnips instead and give them a mash.  They could become your new favorite side dish!

[mashedturnips]

pavel-chek0v ----------------------------> mashedturnips

[mashedturnips]

changing my url oh yeah

mashedturnips ------------------> pavel-chek0v