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Food Pantries
Vegetable Basics
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What is Gleaning? |
Turnips
Choose: Small, firm, smooth roots without scars and cracks. One pound equals about 4 cups diced.
Store: Turnip should be stored in the refrigerator, and are best if used within 1-2 weeks.
How to use: Wash and peel. Turnip can be eaten raw or cooked. To cook, slice or cube and cook
in a small amount of water for 10 - 20 minutes. Turnip is excellent in soups and stews.
Recipe
Pureed Turnips and Potatoes
1 pound turnips, peeled, cubed
1/2 pound potatoes, peeled, cubed
1/4 cup orange juice
1 Tbsp. brown sugar
1/8 tsp. ginger
1 Tbsp. butter or margarine
Black pepper to taste
1. In a saucepan, cook turnips and potatoes in boiling water until they are tender. Drain and puree.
2. Return the puree to the saucepan. Add the juice, sugar, ginger and butter or margarine. Cook the puree, stirring it often, over moderately low heat until the puree is heated through (about 5 minutes). Add pepper to taste.
Root Soup
2 parsnips, scraped
4 small turnips, peeled
2 carrots, scraped
2 onions
1/2 cup barley
6 cups water
2 bouillon cubes
1 Tbsp. basil
2 dashes Tabasco sauce
Pepper to taste
1/8 tsp. curry powder (optional)
1. Grate the turnips, parsnips, carrots and onions by hand or in a food processor.
2. Put the grated vegetables in a large saucepan. Add the barley, water, bouillon cubes and basil and bring to a boil. Reduce the heat, cover and simmer for 1 to 2 hours. Check the soup often, add water as needed.
3. Stir in the Tabasco sauce, pepper and curry. Makes 10 servings.
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