Ok I agree with you, that is kind of a corny joke but too easy to not use it......
As you may have guessed today's blog is about turnip, a vegetable I remember my grandmother using.
Not a newbee but a golden oldie this time.....let's see if we can get this veggie cooking in a more modern way!
As you may have guessed today's blog is about turnip, a vegetable I remember my grandmother using.
Not a newbee but a golden oldie this time.....let's see if we can get this veggie cooking in a more modern way!
Turnips have been showing up on my countertop but usually as ingredient for the vegetable soup I like to make.
Since cauliflower is a no go for me (not on my low fodmaplist) I started to look for a replacement.
Never would I have thought this when I was young but.......I did miss the cauliflowery taste on my menu.
That is where turnip came in.....my cauliflower replacement.
Now if you don't like cauliflower,don't panic!
Turnip has a taste somewhat similar to cauliflower but much more mild and soft.
Especially in the recipes I want to share with you, the spices, herbs and other ingredients will help you all to like turnips.
(so also the non-cauliflower fans)
Since cauliflower is a no go for me (not on my low fodmaplist) I started to look for a replacement.
Never would I have thought this when I was young but.......I did miss the cauliflowery taste on my menu.
That is where turnip came in.....my cauliflower replacement.
Now if you don't like cauliflower,don't panic!
Turnip has a taste somewhat similar to cauliflower but much more mild and soft.
Especially in the recipes I want to share with you, the spices, herbs and other ingredients will help you all to like turnips.
(so also the non-cauliflower fans)
Turnip Griddle cakes
Ingredients:
- 2 cups grated turnips (about 300 grams)
- 1 cup flour (I used quinoa flour)
- 1 egg
- 1 cup rice cooking cream
- 1 cup cheese grated (We like strong cheeses so I used mature cheddar....very tasty!)
- Make the batter by mixing the flour, egg and cooking cream
- Fold in the turnips and cheese
- Bake in a small amount of oil, about 1 1/2 tbsps per cake, turning regularly until brown
These griddle cakes make a great team with some home made tzatziki.
Wanna know my secret tzatziki ingredient? Sumac...a tiny little berry with a great "tarty"taste.
Sumac is considered essential for cooking in much of the Middle East; it served as the tart, acidic element in cooking prior to the introduction of lemons by the Romans. Sumac has a very nice, fruity-tart flavor which is not quite as overpowering as lemon. In addition to their very pleasant flavor, flakes from the berry are a lovely, deep red color which makes a very attractive garnish.
As mentioned turnips are a standard ingredient in the vegetable soup but it can definitely pull of a great tasting soup as the main veggie as well!
You simply have to try out this next recipe.....
Wanna know my secret tzatziki ingredient? Sumac...a tiny little berry with a great "tarty"taste.
Sumac is considered essential for cooking in much of the Middle East; it served as the tart, acidic element in cooking prior to the introduction of lemons by the Romans. Sumac has a very nice, fruity-tart flavor which is not quite as overpowering as lemon. In addition to their very pleasant flavor, flakes from the berry are a lovely, deep red color which makes a very attractive garnish.
As mentioned turnips are a standard ingredient in the vegetable soup but it can definitely pull of a great tasting soup as the main veggie as well!
You simply have to try out this next recipe.....
Roasted turnip soup
Ingredients:
| Mix these ingredients and bake on parchment paper at 200 degrees celsius for 15 minutes |
Add 1 tbsp oil in a saucepan with :
| Simmer until fragrant |
Add 3/4 cup lentils to the saucepan, make sure to rinse them thoroughly first.
When using fresh lentils let the mixture simmer for 10 minutes on low heat before adding the roated vegetables.
When using canned lentils,proceed by adding the roasted vegetables and 500cc stock.
Let the soup simmer for about 20 minutes until all the veggies are soft.
When using fresh lentils let the mixture simmer for 10 minutes on low heat before adding the roated vegetables.
When using canned lentils,proceed by adding the roasted vegetables and 500cc stock.
Let the soup simmer for about 20 minutes until all the veggies are soft.
Absolutely a soup worth making , especially now that the spring is making us wait for a bit longer!
Enjoy!!
Enjoy!!