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Sep 3, 2010

Turnip Recipes -- Country Cooking Recipes

Pickled Turnip

5 quarts water -- boiled then cooled to room temperature
4 tablespoons salt
1 large pickling jar -- or any large jar with a tight fitting lid
5 medium turnips -- scrubbed, trimmed, and quartered
1 medium beet -- scrubbed, trimmed, peeled and sliced in 1/2" thick slices

Put the water in the pickling jar. Stir the salt into the water until completely dissolved. Place the turnip and beet slices in the salt water. Let pickle for about 3 to 4 weeks. Taste before discarding water.
When ready to serve, remove from salt water, drip dry, and present in a deep dish. Leave pickled turnips in salt water until ready to eat.

Glazed Turnips

1 1/2 lb Turnips; diced
2 tb Butter
6 tb Dark Karo syrup
1/4 c Sugar
1 ts Cinnamon
1 ts Nutmeg
1 ts Ground cloves
1/4 c Water
1/8 c Chablis

Drop turnips in boiling water to cover. Simmer until tender; drain. Combine remaining ingredients in saucepan. Heat to boiling. Pour over cooked turnips. Stir and serve.

Ham and Turnip Bake

5 cups diced turnips
2 cups coarsely ground cooked ham
1 cup finely chopped onion
1 cup finely chopped celery
1/2 cup finely chopped green pepper
1 egg
3 tablespoons butter or margarine, melted
1/2 cup fresh bread crumbs
Salt and pepper
1 cup grated process American cheese

Cook diced turnips in 1 inch of boiling water for about 15 minutes or until tender; drain and mash. Add remaining ingredients except cheese. Pour into slightly greased slow cooker. Cover and cook on High setting for 2 to 4 hours (on low setting for 4 to 8 hours). Before serving, sprinkle with grated cheese. 4 servings (about 2 quarts). NOTE: Ground cooked Chicken, Turkey or Beef may be substituted for the Ham.

Wanda Rawlins
Country Cooking Recipes