There is something about turnips that I just love. I don't mean like, I love them. However, I don't remember ever having the surplus of turnips that are available to me as I do this year.
My brother, yes the strange one, planted about 12 acres of those little gems this year. I have no idea what the yield is on that many turnips. He feeds them to his cattle. He has healthy cattle. I'm going to get there before the cattle. Turnips do freeze beautifully.
This is just one of many turnip recipes that will be coming your way.
Turnips in Sour Cream
6 servings
print recipe
6 white turnips
Boiling salted water
1 tablespoon caraway seeds
1/4 cup sour cream
1/2 teaspoon dried basil
Paprika
Lemon Juice
Preheat Oven to 350 degree.
Cook the turnips in boiling salted water with the caraway seed ten minutes. Drain and cool.
Peel and slice the turnips and place in a buttered casserole. Add the sour cream and basil, cover and bake until tender, about 25 minutes.
Sprinkle with paprika and a little lemon juice.
Saturday, October 8, 2011
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I'm not a fan of turnips, however this recipe makes them seem very palatable. I probably should give it a whirl since I have
ReplyDeletethe same supply of turnips you have. I was all for the cattle eating every single one. :)
hmmmmm....never thought of making turnips this way. i am heading out to the farm market this morning so i will pick some up and try this. anything with caraway seeds ans sour cream has to be good!
ReplyDeleteThat sounds fabulous! I just put turnips on the grocery list. All three guys will eat them since they're not green (sigh).
ReplyDeleteWOW VERY INTERESTING POST..WHO WOULD HAVE THOUGHT...
ReplyDelete