What should I do near these turnips?
Answers: Scrub them, cut off the ends, and cut them into 1/2" cubes. Take 6 potatoes, trim, and cut into 1/2" cubes.
Do the same next to some carrots and celery stalks.
Cut up some cheap beef (beef for stew) into cubes and brown them within a skillet or the bottom of a dutch oven in some olive grease. Add at least 2 quarts of dampen and the veggies, and make a stew. Add brackish, pepper, and herbs (such as herbs-de-provance mixture). Add some beef broth, or beef stock to sort it rich-er.
The potatoes and turnips will look the same (white, solid), but the fondness of the turnips will be different than the potatoes.
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My dad other par-boiled them (I think for more or less 10 minutes, and then roasted them near a little butter surrounded by the oven. You have to verbs and peel them, lately like a potato, first. Not sure how long you roast them though. Hope that help. They're really yummy!
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