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Rutabaga/swede/turnip
Is there anyone out there, who like me loves the above, which I always called 'turnip',but has found it, in Ontario, difficult to cut because it has been waxed?
For several years, I did cut it ( and my fingers too) until I decided it was too much work and gave up. A few years ago, I found a better way of doing this ( I am sure there are others out there who have discovered this before me). Was making a 'turnip casserole today to go with a roast chicken' recipe from a Finnish friend. Thought others/ newcomers might find the method useful. Needed: 1 turnip 1 heavy duty paper bag( LCBO bags are perfect) 1 meat fork ( 2 pronged ) 1 microwaveable safe plate ( in case there is too much wax and it melts through the paper bag) 1 microwave oven. Directions: 1. Pierce turnip all over with meat fork ----- make sure the skin is totally pierced through. 2. Put turnip in paper bag --- cut off top, but allow enough to be folded over twice. 3. Place on microwaveable plate . 4. Place in microwave oven --- make sure bag does not touch edges of oven. 5.Heat on high --- if for 'mashed' approx. 10 min. depending on the size of turnip --- if to be used in stew or soup, less time is needed. 6. Peel off skin -- be careful, it, and the steam will be very hot. If you knew this already O.K. I am an old lady, so don't blast me. |
Re: Rutabaga/swede/turnip
Are you Baldrick in disguise?
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Re: Rutabaga/swede/turnip
Do you mean the person or the sword ?
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Re: Rutabaga/swede/turnip
Originally Posted by Largo
(Post 8699420)
Do you mean the person or the sword ?
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Re: Rutabaga/swede/turnip
Originally Posted by Largo
(Post 8699402)
Is there anyone out there, who like me loves the above, which I always called 'turnip',but has found it, in Ontario, difficult to cut because it has been waxed?
For several years, I did cut it ( and my fingers too) until I decided it was too much work and gave up. A few years ago, I found a better way of doing this ( I am sure there are others out there who have discovered this before me). Was making a 'turnip casserole today to go with a roast chicken' recipe from a Finnish friend. Thought others/ newcomers might find the method useful. Needed: 1 turnip 1 heavy duty paper bag( LCBO bags are perfect) 1 meat fork ( 2 pronged ) 1 microwaveable safe plate ( in case there is too much wax and it melts through the paper bag) 1 microwave oven. Directions: 1. Pierce turnip all over with meat fork ----- make sure the skin is totally pierced through. 2. Put turnip in paper bag --- cut off top, but allow enough to be folded over twice. 3. Place on microwaveable plate . 4. Place in microwave oven --- make sure bag does not touch edges of oven. 5.Heat on high --- if for 'mashed' approx. 10 min. depending on the size of turnip --- if to be used in stew or soup, less time is needed. 6. Peel off skin -- be careful, it, and the steam will be very hot. If you knew this already O.K. I am an old lady, so don't blast me. My turnip attacking technique has not changed to deal with the wax Get turnip and place on chopping board Get huge knife Chop turnip in half Turn cut face of turnip face down on chopping board Slice into half circles about half inch thick Peel with knife Eat some raw and cook some. I did try running hot water over the turnip to get the wax off but got bored. Your method sounds ok though but doesn't leave you any raw bits to munch on |
Re: Rutabaga/swede/turnip
Originally Posted by Oink
(Post 8699428)
The person, not a belt.
Neither, just an old lady. |
Re: Rutabaga/swede/turnip
Originally Posted by fledermaus
(Post 8699436)
Bet I'm older than you are.
My turnip attacking technique has not changed to deal with the wax Get turnip and place on chopping board Get huge knife Chop turnip in half Turn cut face of turnip face down on chopping board Slice into half circles about half inch thick Peel with knife Eat some raw and cook some. I did try running hot water over the turnip to get the wax off but got bored. Your method sounds ok though but doesn't leave you any raw bits to munch on |
Re: Rutabaga/swede/turnip
Originally Posted by Alan2005
(Post 8699442)
Hmm, your turnip approach matches mine. What can this mean?
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Re: Rutabaga/swede/turnip
Originally Posted by Largo
(Post 8699402)
Is there anyone out there, who like me loves the above, which I always called 'turnip',but has found it, in Ontario, difficult to cut because it has been waxed?
For several years, I did cut it ( and my fingers too) until I decided it was too much work and gave up. A few years ago, I found a better way of doing this ( I am sure there are others out there who have discovered this before me). Was making a 'turnip casserole today to go with a roast chicken' recipe from a Finnish friend. Thought others/ newcomers might find the method useful. Needed: 1 turnip 1 heavy duty paper bag( LCBO bags are perfect) 1 meat fork ( 2 pronged ) 1 microwaveable safe plate ( in case there is too much wax and it melts through the paper bag) 1 microwave oven. Directions: 1. Pierce turnip all over with meat fork ----- make sure the skin is totally pierced through. 2. Put turnip in paper bag --- cut off top, but allow enough to be folded over twice. 3. Place on microwaveable plate . 4. Place in microwave oven --- make sure bag does not touch edges of oven. 5.Heat on high --- if for 'mashed' approx. 10 min. depending on the size of turnip --- if to be used in stew or soup, less time is needed. 6. Peel off skin -- be careful, it, and the steam will be very hot. If you knew this already O.K. I am an old lady, so don't blast me. |
Re: Rutabaga/swede/turnip
Originally Posted by fledermaus;8699436[COLOR="Red"
]Bet I'm older than you are.[/COLOR]
My turnip attacking technique has not changed to deal with the wax Get turnip and place on chopping board Get huge knife Chop turnip in half Turn cut face of turnip face down on chopping board Slice into half circles about half inch thick Peel with knife Eat some raw and cook some. I did try running hot water over the turnip to get the wax off but got bored. Your method sounds ok though but doesn't leave you any raw bits to munch on I'm 76+ , and you ? |
Re: Rutabaga/swede/turnip
Originally Posted by Thydney
(Post 8699446)
Swedes are not the same as turnips
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Re: Rutabaga/swede/turnip
Originally Posted by Largo
(Post 8699450)
True, to get raw bits you would have to cut some off first , but I doubt very much if you are older .
I'm 76+ , and you ? |
Re: Rutabaga/swede/turnip
Originally Posted by fledermaus
(Post 8699452)
Only if you are a poncey southerner.
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Re: Rutabaga/swede/turnip
Originally Posted by Thydney
(Post 8699457)
No I'm quite certain a turnip and a swede are two different plants
But what southerners call a swede I would call a turnip, a Swedish turnip perhaps. Here they are called turnips or rutabagas. |
Re: Rutabaga/swede/turnip
Originally Posted by fledermaus
(Post 8699452)
Only if you are a poncey southerner.
So , are you a Northerner then? I lived in Northumberland, but went to grammar school and worked in Newcastle. |
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