If you've never cooked rutabagas, turnips, greens or parsnips before then there are a few tips to consider at the store and when preparing. For rutabagas and turnips, look for smooth, round veggies that are firm to the touch. You'll need to peel the outer skins before cooking. Kale and mustard greens have a sharper taste than parsnips or rutabagas. Most cooks find that their texture is better if cooked with very little water. Parsnips look like pale carrots and should be scraped before cooking.
Are you ready to cook up some yummy fall vegetables for your family meals? The following are some easy recipes for you to try. Enjoy!
Creamy Cooked Turnips
6 medium turnips, peeled and sliced
1 (8oz) carton sour cream
1 tbsp sugar
½ tsp salt
Place turnips in a large saucepan; cover with water, and bring to a boil. Cover, reduce heat and simmer 15 minutes or until tender. Drain and mash. Add remaining ingredients; mix well. Cook over medium heat just until heated. Serves 6.
1 large rutabaga, peeled and cut into 1 ½ inch cubes
1 tsp sugar
1 tsp chicken bouillon granules
Dash of pepper
Combine all ingredients in a Dutch oven; add just enough water to cover. Bring to a boil; reduce heat to medium high and cook 10 minutes. Cover, reduce heat, and simmer 15 minutes. Serves 4.
Mustard Greens and Potatoes
¼ lb salt pork
3 ½ lbs mustard greens
2 c cubed potatoes
1 c water
Rinse salt from pork; set aside. Remove stems from mustard greens and wash thoroughly. Tear into bite size pieces. Place greens in a large Dutch oven. Add pork; cover and cook over high heat 10 minutes or until pork is tender. Drain. Add cubed potatoes and 1 cup water; cook over medium heat 20 minutes or until potatoes are tender. Serves 8.
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