Cookaholics Bulletin Board

Jenny,

Not really. Like, if you had it and didn't know what it was, you'd be "this tastes familiar but I can't quite place it ...".

dropping a curtsey emoticon here.

All,

So I finally made this. It was good but very turnipy, so if you don't like turnips you won't like it. I think I need to adjust the recipe some; roasting garlic, longer cooking time for turnips, etc. Will post revised recipe once I've tested it.

will this be the 'Best Recipe' or the 'Ultimate Recipe'?

This is the closest I could find (my sister-in-law is Persian and gave me a wonderful Persian cookbook). It's probably not close, but it's a turnip potttage-- might give you some ideas as to how to modify that intense turnip flavor:

2 pounds small, fresh turnips
1/2 cup rice
1 cup lentils or yellow split peas
1 teaspoon salt
2 cups plain yogurt
2 tablespoons brown sugar
1 teaspoon nutmeg

If turnips are large, quarter them. Place turnips with rice, lentils or split peas, 6 cups water , and salt in a large pot; bring to a boil then reduce heat and simmer for 1 hours, stirring occasionally to prevent sticking, or until turnips become soft. If it becomes too thick, add more water.

Cool (f you want) and just before serving, stir in yogurt, brown sugar, and nutmeg.

Fuzzy,

Maybe try using rutabagas in it? I use them in a turnip/potato purée, that is good with small, white turnips, but fantastic with the rutabagas, as the turnip flavor was less strong.

Dave

Dave, Lindsay,

I like the flavor of turnips. However, Jenny (upthread) does not, so that comment was for her.

Just as long as it isn't insipid, we'll be fine.