Turnip Bacon Mashup:
- 2 pounds orange turnip
- 2 tablespoons butter
- 1 pinch salt
- 1 pinch ground black pepper
- 1 dash garlic powder
- 1/2 pound bacon - cooked and crumbled
- 2 tablespoons rendered bacon fat
- Peel and cube the turnip. Cook in a saucepan in salted water until very tender. Drain then mash with the butter or margarine, salt, pepper and garlic powder to taste. Set aside.
- In a skillet fry the bacon until nice and crispy. Remove from the skillet and crumble. Reserve 2 tablespoons of the bacon grease.
- To the skillet with the 2 tablespoons of bacon grease add the mashed turnip and crumpled bacon. Stir and heat to the desired temperature before serving.
- 3 pounds turnips
- 1 tablespoon vegetable oil
- 1/3 cup grated Parmesan cheese
- 1 teaspoon garlic salt
- 1 teaspoon paprika
- 1 teaspoon onion powder
- Preheat oven to 425 degrees F (220 degrees C). Line a baking sheet with a piece of aluminum foil and lightly grease.
- Peel the turnips, and cut into French fry-sized sticks, about 1/3 by 4 inches. Place into a large bowl, and toss with the vegetable oil to coat. Place the Parmesan cheese, garlic salt, paprika, onion powder in a resealable plastic bag, and shake to mix. Place the oiled turnips into the bag, and shake until evenly coated with the spices. Spread out onto the prepared baking sheet.
- Bake in preheated oven until the outside is crispy, and the inside is tender, about 20 minutes. Serve immediately.
- 2 1/2 pounds turnips, peeled and cut into 1/4- to 1/2-inch-thick wedges or sticks (about 8 cups)
- 6 slices peeled beet
- 3-6 whole large cloves garlic, sliced
- 3 cups distilled white vinegar or cider vinegar
- 3 cups water
- 2 tablespoons plus 2 teaspoons sea salt
- 2 tablespoons sugar
- Divide turnips among 6 pint-size (2-cup) canning jars or similar-size tempered-glass or heatproof-plastic containers with lids.
- Add 1 beet slice to each jar (this dyes the pickles pink) and divide the garlic slices among the jars.
- Combine vinegar, 3 cups water, salt and sugar in a large saucepan. Bring to a boil and stir until the salt and sugar dissolve. Boil for 2 minutes. Remove from the heat.
- Carefully fill jars (or containers) with brine to within 1/2 inch of the rim, covering the turnips completely. (Discard any leftover brine.)
- Place the lids on the jars (or containers). Refrigerate for at least 1 week before serving. Store in the refrigerator for up to 1 month.
- 1 large turnip - peeled, halved lengthwise, and sliced 1/2-inch thick
- 2 tablespoons butter, cut into small pieces
- 1 (12 fluid ounce) bottle dark beer, or amount to cover
- 1 pinch dried savory
- salt to taste
- Preheat an oven to 350 degrees F (175 degrees C).
- Place the turnip in a pot with enough cold, salted water to cover. Bring the water to a boil and cook until the turnips are soft, about 7 minutes; drain. Transfer the turnips to a shallow baking dish. Dot the top of the turnips with pieces of butter. Pour enough of the beer into the dish to cover the turnips. Season with savory and salt.
- Bake in the preheated oven until the beer is mostly cooked off and the turnip is tender, about 1 hour.