 |
Ham and Turnips In England, turnips never really recovered from World War II when successful cooking meant being creative with the root vegetables that many people felt rightly belonged to cows. French shops tend to make a feature of vegetables that we English tend to hide from and it was a French friend that provided this recipe. |
|
Contents HomeIndex Search Feedback |
Ingredients (Serves 4 as starter) 1 lb (500gm) of peeled turnips Method Boil the turnips for around 20 minutes or until you think they might be described as "al dente" (i.e. a threat to badly fitting dentures or loose milk teeth depending on the generation you are cooking for). Use a cast-iron pan if possible. Drain the turnips and leave them steaming in the colander. Put the oil into the hot pan used to boil the turnips and add the, moving it around the pan until warmed through. Return the turnips, toss in the parsley and keep on moving the contents of the pan until a few turnips have brown edges. Serve. Comment When I started cooking for the family, I found you could get them to eat almost anything (I exaggerate), if it had some animal fat content, this I think accounts for the success of some fast food chains and bacon provides just the right amount of it to ensure that the turnips are acceptable once in a while Page Updated: 22nd December 2000 |