So I attempted to cook a large and lovely turnip for dinner this evening. It's nights like these when hubby is away at work that I experiment in the kitchen. I could have avoided this minute disaster had I just prepared this vegetable under hubby's experienced instruction.I carefully rinsed the turnip and removed the colorful rind with a peeler. As I began chopping, I took note of how oddly firm the turnip was. I thought to myself, surely this hardness will soften with cooking. I then sauteed the diced turnip (and onions, peppers and garlic) in brown butter for about 10 minutes. Next I added some white cooking wine, some curry and cream (yes, I already told you I was experimenting), and some broccoli and allowed the mix to simmer while covered.
After a total cooking time of about 15-17 minutes, I poured all contents into a giant bowl and salivated till time of consumption, which would have to wait until the baby was asleep.
Fortunately I got to eat while the meal was still hot, and much to my delight the flavor was excellent (to my standards) but the rind of the turnips was still crunchy – and not in a good way.
How much experience do you readers have with turnips? and exactly how much rind should one peel off before cooking?
It seems to me that these edges would never soften to the point of becoming edible. Should I have boiled the turnips before sauteing them?
2 comments:
If I knew how to cook a turnip, I would give you some pointers. But I'm not sure you would want help from someone who has trouble making grilled cheese sandwiches :)
I'm with Pam...I don't often cook turnips, but i think that you have a good idea about boiling them first then doing what you did. Hurray for your courageous cooking experience.
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