I thought this said “Trump” at first. Normally I wouldn’t go within 10 yards of a turnip but, those look good!!
I don't think I've tried turnips, are they a carb like potatoes? My go-to thing is sweet potatoes and regular potatoes.
Yes, they have carbs but 75% less than potatoes. Mashed turnips are about 7 carbs, mashed potatoes about 33 carbs. I even like the flavor better.
Several different turnips. As a kid in WW2 my folks raised beets, sugar beets and several different kinds of turnips. Some we ate fresh, some we stored for winter, some we grew for animal feed. Beets and turnips are good in that you plant them thick, thin them and eat the greens, the pulled plants, and then have a full crop in the fall, what we didn't eat went to the animals for feed. Chickens love garden waste and convert it directly to fertilizer. Some of first foods from garden were beet greens, lettuces, ferns, weeds, and turnip greens. Loved them cooked. A little later would have beet and turnip thinings with 1/2 to 3/4 in beets and turnips and "stolen" potatoes from the potato plants about the same size, cook, add butter and a little lemon juice and some herbs and they are a dish fit for a king. Even more so if it has been 3 months since you have had fresh tender food. Canned, dried, root cellar food will keep you alive, but dandelion greens, small beets, turnips, potatoes, spiced in a sauce are so much better,. Raised turnips, swedes my grandfather called them, for the pigs as well as pumpkins. Seemed to fatten them up good for the fall butchering when it got cold enough for the meat to keep and to be able to cure the hams and bacon. Can grow a lot of them for animal food on a small area and we ate the thinnings along with the animals and kept the best for our own food storage. Pumpkin pie, pumpkin bread, plain pumpkin, we ate a lot of it as well as turnip greens, turnip mashed, turnip in soups and stews, etc. Didn't make true sugar from sugar beets, boiled them down to kind of syrup and used it for sweetner. Loved the taste at the time and it extended the sugar for canning use. Didn't make it into sugar as such, boiled it down to about a syrup and ate it that way. Mom boiled it in a jar and sealed it so it wouldn't ferment or get mold on it, Don't think that is a problem if sugar content is high enough. https://www.instructables.com/Making-Sugar-From-Sugar-Beets/ That would give you something to glaze your turnips with. Wish I was there to share them with you. As you might guess, I was raised on turnips and love them. As always Hanzo, a great post and I loved it and it made me just a little homesick for the foods we ate as children.
Turnips are have excellent nutritional value and are a better option for diabetics than spuds, though that said, some spud varieties have a somewhat lower GI than other varieties. Turnips are good for soups and stews and can be fried or baked too. Turnips were OK once considered peasant food, and yes were, and still are used as stock food ...though celebrity chefs have tarted up the image of Turnips as a gourmet delicacy.
My only experience with turnips was one Thanksgiving my Mom put turnips in the mash potatoes I hated them ruined the mash potatoes and have never had a turnip since gotta be 65 years ago --maybe I should give them another try
As Hanzo so expertly shows, turnip is a generic as is potato , squash, onion. etc. Don't reject all of them as you had a bad luck with one type. They can be prepared to taste very good as the ones he shows us or they can be animal food. I love Hanzo's food posts. They show us what can be done and are works of art. Survival food can be cold C rations or an excellent Thai rice dish. All it takes is a little knowledge, care in preparing,some spices, and as Hanzo shows, the right selection and presentation. There are the LDS basics for food storage, but the wheat can be cooked cracked wheat or cinnamon buns. Just takes some sugar, oil, and spices in storage as well. You know what I would rather have. Hanzo's food porn are works of art and a reminder to us all that life can be both very pleasant and that we don't need to spend $20 on a freeze dried, over salted just add water and heat package of food for survival. While I don't live in a warm climate, it is almost the 1 st of November and I still have tomatoes, squash, green pepper, etc, in my unheated greenhouse and am enjoying tomato sandwiches on rye bread. Life can be good.
Growing turnips in recycled soda bottles... https://youtube.com/shorts/VLaEMfBSJ7o?si=-Lymeptvgd1aKLaU
Hanzo stirred the pot again. Looking up daikan recipes to try. Looked at it in store but never tried it. I know they grow well here but no one seems to do so, Might well be worth looking into. Never thought of them as a turnip, just a big radish, so never thought of cooking them. Thank you for the information Hanzo. Chellovick, good survival trick growing in small container, grow quick and can grow on window sill or out of sight if things turn bad or even if OK. Looks like a great kid project with a lot of learning possibilities on growing cooking, responsibility, cooking and eating. I may be nuts, but I stock fertilizer ,complete water soluable, for at least 2 years. Lot of things can be grown in small places and out of sight and greens, etc sure help me use my long term storage rotation. One of major foods is parsley, so good in pestos with everything and it grows like a weed and you eat it when it is small. Good catch for inspiration.
Just finished a steamed dinner, onions, mushrooms, peppers, celery, carrots, cabbage, daikon,and what ever was in fridge but potatoes. Wanted to keep it light. The daikon came out very well, texture about like carrot and a very interesting flavor. Definitely going to get more. May be a little like rice and absorb other flavors. Use the liquid in pot after I remove the veggies, to make rice. Fry the rice with veggies in a stir fry with rice noodles and sweet and sour sauce and a little chicken breast. Kind of like mulligan stew, add and season until it tastes good. Will try in next heavier pot, potato, squash, onions, daikon. beans, tomato sauce, chicken breast, etc, and a little quick rice to thicken it into a sort of gumbo. Not really a dish, but filling and tastes good to me. All of the above make bigger pots than I can quickly eat, so most is labeled and frozen in old Chinese plastic soup containers. Thaw out in microwave in quick defrost mode, decant to bowl, heat and eat. That way I have both a quick meal and don't have tom eat the same food for 3 days to get rid of it. Works for me. Wife has Altzhiemers and won't eat most things, so I fix it for myself. Almost all prepared meals have way too much salt, cost 8 $ a pound, and are full of additives. Most beans, rice, veggies, are less than 2 dollars a pound. Little waste as the trimmings and cooking water and chicken bones are used to make stock that some times is better than the food it was cooked in. Use Mom's old trick, outer leaves of cabbage, biggest pieces of carrots, stuff to big or limp to cook, all seems to make good stock. Pick off the meat, strain, and let cool. Scrape off grease and there it is stock. Goes so good in rice for frying or light veggie soups.
