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 white turnips
Boiling salted water
1 tablespoon caraway seeds
1/4 cup sour cream
1/2 teaspoon dried basil
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.