 |
| Beautiful Turnips |
Don't know what to do with turnips? This is my favorite way to eat them. It's simple and you can freeze the leftovers for later.
Turnip Smash
3 medium turnips, peeled and cubed
1 large russet or red potato, cubed or 2 pounds of carrots sliced or 1/2 of both.
salt and pepper to taste
¼ or so of cup milk of choice
1-2 Tbsp butter
Place turnips and potatoes in saucepan and add cold water just enough to cover. Bring to a boil. Lower heat and cook at a simmer until tender, about 15-20 minutes.
Remove pan from heat. Drain the water. Add milk and butter and mash with a potato masher or food processor. Adjust amounts of milk and butter to taste and consistency. Add salt and pepper to taste.
1 large russet or red potato, cubed or 2 pounds of carrots sliced or 1/2 of both.
salt and pepper to taste
¼ or so of cup milk of choice
1-2 Tbsp butter
Place turnips and potatoes in saucepan and add cold water just enough to cover. Bring to a boil. Lower heat and cook at a simmer until tender, about 15-20 minutes.
Remove pan from heat. Drain the water. Add milk and butter and mash with a potato masher or food processor. Adjust amounts of milk and butter to taste and consistency. Add salt and pepper to taste.
Baked Kale Chips
1 bunch kale – curly works best
1 tablespoon olive oil
Sea salt, to taste
Preheat oven to 300°F. Rinse and dry the kale, then remove the stems. Cut into large pieces, toss with olive oil in a bowl then sprinkle with salt. Arrange leaves in a single layer on a large baking sheet. Bake for 20 minutes, or until crisp. Allow to cool.
No comments:
Post a Comment