Home Forums Hunting & Shooting Hunter's Campfire A Texas Size Turnip..........

The only time I ever puked at the table involved Turnips LOL

I was wondering the type of tater.

Norkotah is one, but I was actually thinking of another called Norland. Modoc Red is what I grew last year, but biggest was maybe 1.5 lbs.

I like turnips. That big probably wouldn't be good.

Sorry.....I misunderstood!

Not sure of specific potato type. We just bought some seed potatoes! I’m not certain what it is with our soil, but we can grow some very large potatoes....both whites and reds! I think that about 10 years ago, we had a white that was larger than this. memtb

I’ll be here all week!

Jimmy junior wishes he could make other schidt bigger. Lmao

This is about turnips, not fuggin taters...

We do roast beef and root crops.
Potatoes, turnips, parsnips, rutabagas, carrots.
Mashed up, butter, some horseradish.


I think Terryk knows what they call it.

Yes! I bet he does.

I keep forgetting the name.

Wheels and hitch to move it ?

We grow em every year for a fall crop and like them steamed, raw or mashed.. however a friend of mine says "the only place they should be grown is a crack in the Interstate "

Deer eat the hell out of Turnips and Rutabagas.

Rotmos.
http://www.culinaryconcerto.com/rotmos-swedish-mashed-root-vegetables/

I never tried or been around mashed up turnips.

Is it like a farty-oniony version of mashed potatoes?

Lol.

'Singing' being code for a coring and quick shagging, I assume? Save the plug...

Wee Muther grew up in Scotland WWII era. Especially during wartime shortages and mandatory rationing, many meals were stews and soups and mashes made from neeps (yellow turnips), ingins' (onions) and tatties (potatoes). Only meat to be commonly had was rabbit and fish once a week. Occasionally ground mutton (mince). To this day she looks like she'll yakk at the sight of rabbit meat. Still loves her neeps and tatties, though...

I like 'em OK, but wouldn't lose sleep if I never ate them again.

Well, it's not like you and the missus have been reduced to rabbit once a week.

Yellow turnips being .................................rutabagas?

We had them mashed, with a couple of well boiled carrots for even more color, every holiday season........

I still do. I find it hard not to have them on the table..............wee mother (my Irish American one) is looking down from above after all .

This whole discussion on turnips had me scratching my head for the name of the root mash, so I dug deep in my emails and finally found the name. It's called stappa.

Here's a recipe that was in the email. For some reason, celery root (Celeriac) isn't mentioned in this recipe.

3 cups potatoes (peeled and cut)
2 cups parsnips (peeled and cut)
1 cup carrot (peeled and cut)
2 cups beef broth (chicken broth or vegetable broth or turkey)
2-4 tbsps butter
1/8 tsp ground nutmeg (optional)
salt
pepper
1 Wash and peel vegetables and cut them into quarters and put in a large pot.
2 Add broth plus enough water to just about cover the veggies.
3 Cook until very tender- as you would for mashed potatoes.
4 Drain well and mash with butter and seasonings. Salt and pepper to taste.
5 Serve hot.
6 Note: If you prefer one veggie over another adjust the amount to include more of what you like and less of what you do not. If you do not like one of the veggies do not use it at all and add more of what you do like. This is a very adaptable recipe and will come out well no matter which types of root veggies you use- even if you use different ones all together such as turnips or rutabagas- just use only what you like and none of those you don't.

i tried to like turnips. didn't work out.

IIRC, there are areas where they will broadcast sow turnips for forage for sheep to browse on as well...