"'Snow in April is abominable," said Anne. 'Like a slap in the face when you expected a kiss.'"
--Anne of Ingleside, L.M. Montgomery
I made mashed turnips last night, using a recipe from The Little House Cookbook. I oversold it, as parents are wont to do with a new vegetable. "Look! It's just like what Laura and Almanzo ate when they were little!"
After twelve rounds of "But what does it taaaaste like?", K. tried a bite, all the while making a noise like a cat coughing up a hairball. She swallowed the turnip molecules with a gallon of water, smiled weakly, and said, "It tastes sweet."
Hope you enjoy it just as much, if not more.
Mashed Turnips, adapted from The Little House Cookbook
1 1/2 lbs. turnips
1/4 cup water
1 1/2 tablespoons soy margarine
salt and pepper
Wash and peel the turnips. Cut them in half lengthwise and then crosswise into thin slices, cutting across the grain. Simmer the slices and the water in a covered saucepan for thirty minutes. Uncover and let the remaining water cook off for a few minutes. Add the margarine, salt, and pepper, and mash with a potato masher.
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"turnip molecules" hee,hee. I've checked that cookbook out of the library, but never made anything from it.
ReplyDeleteI've always found it to be such a comforting book, but I remember being very disappointed with the ginger water recipe as a child. It did *not* taste like ginger ale.
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