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1. Trim the turnips, leaving about 1/2 inch of the stems. Halve the turnips lengthwise and transfer them to a 2-quart glass jar. Dissolve 2 tablespoons plus 1 teaspoon of the salt in 1 quart of ...
In France, a "brunoise" cut is a smaller 1 to 2 mm. Some typical vegetables for a brunoise are carrots , celery , leeks , and turnips . The diced vegetables are blanched briefly in salty boiling water , then submerged in salted ice water for a few seconds to set the color.
Turnip greens are also very trendy these days—similar to garlic scapes and ramps—and can be added to pizzas and flatbreads, even scallion pancakes with turnip greens and pesto made from turnip ...
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If a pot be partly filled with well-cleaned turnip greens and turnips (which should be cut up), with a half-pound piece of the salt pork and then with water and boiled until the greens and turnips are cooked reasonably tender, then the juice remaining in the pot is the delicious, invigorating, soul-and-body sustaining potlikker ... which should ...
Then the turnips are mixed with salt and put into a jar with a big rock upon them. One week later, turnips are taken out and dried in the sun again. Then the turnips are squeezed until no water can be squeezed. Next, turnips should are soaked in boiling brine. The turnips are again squeezed and dried in the sun until they become golden yellow.
The turnip or white turnip (Brassica rapa subsp. rapa) is a root vegetable commonly grown in temperate climates worldwide for its white, fleshy taproot. Small, tender varieties are grown for human consumption, while larger varieties are grown as feed for livestock .
Spiral vegetable slicers (also known as spiralizers) are kitchen appliances used for cutting vegetables, such as zucchinis (to make zoodles), potatoes, cucumbers, carrots, apples, parsnips, and beetroots, into linguine-like strands which can be used as an alternative to pasta.