turnip cooking dilemma

[kitchengardener]

Good morning all. I have just popped a piece of beef brisket with stock in the slow cooker and will be added onions, carrots and green beans in there later (never tried this before)

Now... I have some turnips out of the garden. They vary in size but pulled them as they were literally popping out of the ground.

I have one the size of a tennis ball and they go down in size. Some are really small. I have never cooked them and haven't got a clue where to start.

All ideas welcome. I hope my 2 small boys will like them xx

[arpoet]

I would just peel them, cut them into small cube (size of a sugar cube) and drop them in at the start of cooking.
This year mine have been a disaster zone, but normally I pick them young, peel, cut and freeze them for stews, pies and pasta dishes in the winter.

[Dorothy rouse]

Mine were a disaster also, they never materialised at all.

They are also nice cooked with carrot, chopped finely with a little butter, your boys might like them like this, as sometimes they can be a bit biter.

[PyreneesPlot]

The way I like the best (apart from curry, obviously) is to cut them into bite-sized chunks and par-boil. Drain, add a knob of butter and a tbs (ish) of sugar to the pan, return the turnips and heat gently until they are cooked through and caramelised, 8-10 minutes.

[Martin H]

I've never grown turnips before but got some nice looking roots from the free packet of seed in the magazine.

We tried chopping them into wedges, cover with oil and seasoning and roast in the oven. They were disgusting.

Maybe we'll try PyreneesPlot's approach before I compost the rest.

[kitchengardener]

Brilliant thanks guys. Will let you know how I get on xx

[arpoet]

As my daughter-in-law will not eat veg, but loves my spag boli, I get a handful of turnips, broad and runner beans from the freezer,, 3/4 cook them in a tin of chopped tomatoes in the microwave and blend them with fried onions and mushrooms and crated carrots add them mince. It makes a great boli sauce and she woofs it it down.

[out in the cold]

They are lovely roasted. Cut em into wedges the same size as you would with spuds, and roast in a 200F oven for around 30 to 40 mins. Coat em in olive oil at the start and add a few herbs (lemon thyme is good)

[PyreneesPlot]

My turnips never grow that big OItC - rarely bigger than a golf ball!

[Alison]

I just lightly steam mine and use them as a summer alternative to swedes.

[kitchengardener]

Well the turnips were lovely, roasted them
will try a few other ways next week. The downfall was my brisket. It was awful dry and stringy. Never again!
The dog enjoyed it though

X

[Alison]

Well the turnips were lovely, roasted them
will try a few other ways next week. The downfall was my brisket. It was awful dry and stringy. Never again!
The dog enjoyed it though

X

Brisket is lovely but as you say can be dry depending on how it is cooked. I put mine in my cook pot for about 12 hours with a load of water and an onion and it's beautifully moist with amazing stock for gravy.

[Scarlet]

Yes, brisket benefits a long slow cook, it sits in my slow oven for hours.

[kitchengardener]

i put it on at 7:30am and ate around 6pm. had it on low in the slow cooker. maybe it didnt have enough water x

[Alison]

i put it on at 7:30am and ate around 6pm. had it on low in the slow cooker. maybe it didnt have enough water x

Should have been ok, maybe it was a tough old beast