RQuam
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Post by RQuam on Jul 18, 2021 13:44:11 GMT -5
I have a few furnips that grew oversize (3-4 inches dia.) and got maggots while I was gone. The maggots I can cut away but not sure what to do with the remainder. Does anyone have a good recipe for turmip hashbrowns or other ways to use theM
Richard
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Post by emma on Jul 18, 2021 17:42:40 GMT -5
Pork Tenderloin, Turnips & Sweet Potatoes ~
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1/4 teaspoon dried thyme
1/4 teaspoon freshly ground pepper
1/8 teaspoon cayenne
1/2 teaspoon salt
1-1 1/4 pounds pork tenderloin, trimmed
2-3 turnips, peeled, halved 1/4" slices
2-3 sweet potatoes, peeled 1/3" slices
3 tablespoons oil (divided)
1 teaspoon dried thyme
1/2 tablespoon butter
2 tablespoons molasses
1 tablespoon whisky (bourbon, scotch, or rum or water)
Combine garlic powder, onion powder, 1/4 teaspoon dried thyme, black pepper, cayenne pepper, and salt in a small bowl.
Rub seasoning mix on tenderloin, distributing evenly, cover and refrigerate up to 8 hours ahead.
Mix sliced turnips and sweet potatoes in large bowl with 2 tablespoons of vegetable oil, and 1/2 teaspoon dried thyme (or 1 1/2 teaspoons fresh thyme leaves). Season with salt and black pepper. Transfer to large baking dish.
Bake for 30 minutes, stirring halfway through to ensure even cooking and to coat vegetables with oil.
During last 15 minutes of vegetable baking time, heat remaining 1 tablespoon of vegetable oil in large skillet over medium-high heat. Add pork to skillet and brown evenly on all sides. Remove skillet from heat.
Remove turnips and sweet potatoes from oven and push with a spatula to arrange them along sides of baking dish. Place pork tenderloin in middle of baking dish, surrounding it with vegetables.
Mix butter, molasses, and remaining 1/2 teaspoon dried thyme (or 1 1/2 teaspoons fresh thyme) with drippings in skillet. Stir, allowing butter to melt while scraping up any tidbits on skillet bottom. Add whiskey to molasses mixture and stir to combine.
Drizzle molasses mixture over pork tenderloin and vegetables.
Return baking dish to oven and roast 425 degrees, 15-20 minutes, until desired doneness is reached (145 degree minimum internal temperature for medium, 165 degrees for well done).
Remove baking dish from oven. Transfer pork to cutting board and cover with foil, let rest 5 minutes.
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RQuam
> 50 posts
I have made 78 posts
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Post by RQuam on Jul 18, 2021 22:34:04 GMT -5
Thanks, Emma. That's a little more than what I was thinking of but it sure sounds delicious.
Richard
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Post by PattiA on Jul 19, 2021 9:22:57 GMT -5
Richard, not a recipe, but I peel and cut into matchsticks, toss with oil and spices and roast, either by themselves or with other vegetables.
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Post by wallycat on Jul 19, 2021 13:29:59 GMT -5
The only turnips DH will eat are the Japanese turnips. Sweet and tender eaten raw. I dice and throw into salads. Occasionally, we do get worm holes and I cut around as well.
I have sauteed them in an asian sauce and we liked those as well. Roasting was the rage when Keto/low-carb ruled the internet.
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RQuam
> 50 posts
I have made 78 posts
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Post by RQuam on Jul 20, 2021 9:54:43 GMT -5
PattiA -- good idea. Thanks
Wallycat -- Thanks for the info about Japanese turnips. I'll have to try those.
Richard
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Post by beth on Jul 21, 2021 16:14:05 GMT -5
I don't remember cooking with or eating turnips other than in the pots of vegetable soup my mother would make or if they were in roasted mixed root vegetables -- but haven't I seen them mashed like potatoes or mixed in with potatoes the same way cauliflower is done?
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