Turnips, turnips and more turnips

If turnips were money, I would be well on my way to being wealthy. Many people have offered me turnips, and that has brought us to this column. I’m not fond of turnips, but have found some recipes that sound pretty good and maybe will change my mind. – Pat

Scalloped turnips

3 cups diced peeled turnips
2 cups water
1 teaspoon sugar
2 tablespoons butter or margarine
3 tablespoons all-purpose flour
3/4 teaspoon salt, optional
1-1/2 cups milk
1/4 cup crushed cornflakes
2 tablespoons grated cheddar or Parmesan cheese, optional; chopped fresh parsley, optional

Place the turnips, water and sugar in a saucepan; simmer for 5-8 minutes or until tender. Drain and set aside. In another saucepan, melt butter; stir in flour and salt if desired. Gradually add milk; bring to a boil. Cook and stir for 1-2 minutes. Stir in turnips. Pour into a greased 1-qt. baking dish; sprinkle with cornflakes and cheese if desired. Bake, uncovered, at 350 degrees for 20 minutes or until bubbly. Garnish with parsley if desired. Yield: 5 servings.

Turnip souffle

1-1/2 pounds turnips (about 6 medium), peeled and sliced
1-1/2 teaspoons salt, divided
1/2 teaspoon sugar
1/2 cup butter or margarine
2 tablespoons all-purpose flour
2/3 cup milk
4 eggs, separated
3 bacon strips, cooked and crumbled

Place turnips, 1/2 teaspoon salt and sugar in a saucepan; cover with water. Cover and cook until turnips are tender, about 15-20 minutes; drain well and mash (do not add milk or butter). Set aside. In another saucepan, melt butter; stir in the flour and remaining salt until smooth. Add milk; bring to a boil. Cook and stir for 2 minutes. Beat egg yolks in a small bowl; gradually stir in 1/2 cup hot milk mixture. Return all to pan; cook and stir for 1 minute. Stir in turnips; remove from the heat. Beat egg whites until stiff peaks form; fold into batter. Spoon into a greased 11 x 7 x 2-in glass baking dish. Sprinkle with bacon. Bake, uncovered, at 350 degrees for 30 minutes or until golden brown. Yields: 6-8 servings.

Autumn vegetable beef stew

1 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon paprika
1 pound round steak, cut into 1-in cubes
1 tablespoon vegetable oil
1 tablespoon all-purpose flour
1-1/2 cups water
1 medium onion, chopped
1/2 cup tomato sauce
2 beef bouillon cubes
1/2 teaspoon caraway seeds
1 bay leaf
2 medium potatoes, peeled and cut into 1-in cubes
2 medium turnips, peeled and cut into 1-in cubes
2 medium carrots cut into 1-in slices

Combine salt, pepper and paprika; toss with beef. In a large saucepan over medium heat, brown beef in oil. Sprinkle with flour; stir well. Add water, onion, tomato sauce, bouillon, caraway seeds and bay leaf. Cover and simmer for 1 hour. Add potatoes, turnips and carrots; cover and simmer 45 minutes longer or until meat and vegetables are tender. Discard bay leaf. Yield: 4 to 6 servings.


• An empty ketchup bottle will make it easier to add cooking oil to pans.
• Tomatoes added to roasts will help tenderize them naturally. Tomatoes contain an acid that works well to break down meats.

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