Mashed Turnips Little House Food

MASHED TURNIPS (LITTLE HOUSE)

Steps:

• Wash turnips and peel them.
• Slice thin across the grain to break vertical fibers.
• Place in a kettle of water - 1/4 to 1/2 cups should do - and simmer, covered, until tender. This will take about 20 and 30 minutes.
• Remove cover for last few minutes to cook away excess water.
• Add butter and sprinklings of salt and pepper, and mash turnips.
• Return to burner to heat through, then remove to a warm serving dish.

MASHED TURNIPS AND SAGE

Steps:

• Add the turnips and potatoes to a large pot of cold salted water. Bring to a boil, then reduce to a simmer and cook until soft and tender, about 20 minutes.
• In a small saucepan, add the butter over medium-high heat. Once melted and foamy, add the shallots and sage and saute until the shallot is tender, the sage is fragrant and the butter begins to brown. Season with salt and pepper. Add the milk and bring to a simmer. (This will infuse the milk with the sage flavor.)
• Drain the turnips and potatoes in a colander in the sink. Add the turnips and potatoes back to the pot they were cooked in. Add the hot milk and roughly mash the vegetables. If you prefer a smoother texture, use an immersion blender and puree until smooth and silky. Taste for seasoning, add salt and pepper.

FRIED APPLES'N'ONIONS (LITTLE HOUSE)

Steps:

• Fry bacon or salt pork slices in a skillet until brown and crisp. Set them aside on a warm serving platter.
• While the meat is frying, peel the onions and slice them as thinly as possible.
• Core the apples and cut them crosswise in circles about 1/4 inches thick. Apple skins help the slices keep their shape and add color to the dish, so don't peel unless the skins are tough or scarred.
• Drain all but 1 tablespoon of fat from the skillet, then add the onion slices. Cook them over medium high heat for about 3 minutes.
• Cover with apple slices in an even layer. Sprinkle brown sugar over all, cover the skillet, and cook until tender, a few minutes more. Stir only to prevent scorching.
• Remove to the warm plate with the bacon or salt pork slices and serve.

GRAHAM BREAD (LITTLE HOUSE)

Steps:

• In a small bowl, crumble yeast into 1/4 cup bloodwarm water. Let soak for 5 minutes.
• Meanwhile in a large bowl, combine flours and salt, and make a wide, deep well in the center.
• To the yeast add molasses and 2 cups of bloodwarm water and stir. Piour this liquid into the well and stir around and around at the center. Gradually the batter will thicken into a stiff dough.
• When all the flour is mixed in, dust the dough mass with an extra handful of flour so it no longer sticks to the bowl. Cover with a dish towel and set to rise at room temperature (68 degrees F) for about 2 hours, until doubled in bulk.
• With a floured fist, punch the dough down and turn it onto a floured board. Knead a few times, then pull into a rope and cut in half with a knife. Flatten each half into a rectangle and roll up like a jelly roll.
• Grease loaf pans with drippings. Turn loaves to grease them as you put them into pans. Cover, and set to rise for another 2 hours.
• Preheat oven to 350 degrees F. Bake the loaves about 40 minutes, then remove bread from pans. Return loaves to the oven rack to bake 10 minutes more. Cool well. Slicing will be easiest next day.

CREAMY MASHED TURNIPS AND PARSNIPS (VEGAN)

Steps:

• Bring a large pot of water to a boil. Meanwhile wash your veggies and chop them into large cubes.
• Add the veggies to the boiling water and cook for about 20 minutes. When they are tender, drain them, return them to the pot, and mash them with whatever mashing utensil you have on hand.
• Stir in the remaining ingredients, taste, and adjust the seasonings as needed.

CHEESY MASHED TURNIPS

Steps:

• Peel and chop 7 or 8 large turnips and put them in a pot.
• Fill the pot with enough water to completely cover the turnips.
• Let the turnips boil until they are tender and break easily with a fork. Then drain them.
• Mix turnips with 3/4 of a 250g container of Cream Cheese and mash lightly until turnip mixture is well blended.

CLASSIC MASHED TURNIPS

Steps:

• Peel and cut turnip like you would for mashed potatoes.
• Put in pot of water until covered and your sugar. Turnips can be very bitter so the sugar takes the bitter out. Cook until fork tender. Drain. Mash like you would potatoes. Use gravy instead of milk or whatever you mash your taters with. Enjoy!