babyback ribs and turnip

[mmgreens]

does anyone have a great recipe for baby back ribs and also for turnip that came from my garden. I really want to make an impression on my sister in law who loves turnip. thanks

[Ohioan]

How about this for the turnips? Sorry about the small serving size, but you can easily multiply everything to the required amount. You can also scatter bread cubes over the layers for a "meatier" dish, or scatter a bit of shredded mozzarella cheese over the top just before you stick the casserole under the broiler. But of course either of these additions will up the ante on calories and fat.

Sicilian-Style Baked Turnips

Recipe By :Anne Casale
Serving Size : 2

2 med turnips -- sliced in 1/8" rounds
1/2 med red onion -- sliced paper-thin
4 lg plum tomatoes -- sliced in 1/4" rounds
1 tsp olive oil
1/4 tsp coarse salt
1/4 tsp black pepper
1/2 tsp dried oregano

Preheat oven to 350F. Lightly oil a baking dish with cooking spray. Arrange half of the turnips in an overlapping pattern in the dish. Scatter half of the onion slices over the top. Arrange half of the plum tomatoes in a single layer over onions. Brush surface of tomatoes with half of the olive oil. Arrange second layer the same as the first with remaining ingredients. Cover with foil and bake until turnips are tender, about an hour. Remove from oven and discard foil. Place turnips under broiler until a light crust forms on the surface of the tomatoes, about 3 to 4 minutes.

Source:
"Lean Italian Meatless Meals"

Per serving: 96 Calories (kcal); 3g Total Fat; (24% calories from fat); 3g Protein; 17g Carbohydrate; 0mg Cholesterol; 329mg Sodium

[Jeanne G]

I grow turnips also!

Here are a couple suggestions: My brother in law said to boil a turnip and mash it in with mashed potatoes. I've not tried it, but I did freeze some of my turnips and will try it at a later date. One thing I do with them, is to cut them in chunks along with red potatoes & yams and put them all in a bag and pour some olive oil to coat. Season with salt and pepper and minced garlic cloves. The 'bitterness' of the turnips is good with sweetness of the yams & the red potatoes are in there for a mild taste. I really like this, and I roast them in oven until done.
I also made a creamy turnip soup. Let me know if you're interested and I'll post it. It has leeks, shallots, chicken stock & turnips (I can't remember what else) pureed and with a tiny bit of whole milk. It's fairly mild (and low fat) and if you like turnips, you should like it!

[Ohioan]

I also like to throw thinly sliced raw turnips into my tossed salads.

Phoebe

[Grace]

Jeanne, your brother in law has a good idea putting them in with mashed potatoes - we eat them this way a lot (actually we eat rutabegas this way more). Anyhow, just one pointer, they take longer than potatoes to cook, so start them first and add the potatoes later or you'll have mashed potatoes with hard turnip chunks in it. Also, my grandma always put in a little crumbled bacon (and I mean just a little - you could also use turkey bacon), of course butter and milk, salt and pepper, but then she always added a pinch of nutmeg to it at the end....Fantastic!

Whenever we go to visit her, she asks us what she should cook for us, and while she has 1000 things she cooks well, we all yell simultaneously, "TURNIPS"!! And she always laughs and shakes her head, because to her it's poor people's peasant food, and she always wants to make something more spectacular than turnips, but it's really good (again, I'm referring more to the rutabegas than the turnips, but she's used them too). Hope you all enjoy them!

Grace

[This message has been edited by Grace (edited 08-15-2000).]

[Jeanne G]

Grace,
Thank you for your reply!! And I appreciate the fact that turnips take longer to boil than potatoes!
And a hint to you, Grace, my mom has turned me on to the most delicious mashed potatoes yet!! Instead of any butter, or milk, etc: use reduced fat cream cheese and reduced fat sour cream when mixing up your 'mashed potatoes'. They are WONDERFUL that way. I don't have exact amounts because it's something I do to taste. My mom(and I and my sister Connie) boils the taters and mixes(beats) them with the sour cream and cream chz and puts them in the fridge and then bakes them at 350 for 30 or so minutes and they are the best mashed potatoes yet!
I hope you like them!!
Jeanne

[Grace]

ooh, ooh, what a good idea, Jeanne!! My mashed potatoes are always just ok, as I use skim milk and only a tiny bit of butter, so they are very boring, that's for sure. I will definitely give your "recipe" a try!!! My husband will thank you, I'm sure - he lives for mashed potatoes! Isn't this board fun?!!! Thanks again.

Grace

[mmgreens]

thanks for your replys on turnips. I bought a new knife and needless to say I havent been able to type with all these bandaids. I did boil up a big pot of turnips untill they were almost done, added 1/2 amount of potatoes, mashed ,smashed with sour cream, the nutmeg recomended and s&p, butter I baked for 30 min. I think I used everyones tips in one. I thought they were fantastic and sent them over to my sister-in-law.. Awaiting her review. p.s. the tomato corn relish on pg 97 is great with cilantro and corn chips. thanks again