Skip to content

Simple cookery

Cooking turnip (rutabaga)

This is about as simple as it gets this with a stove and a pot: turnips, simmering in water with a little salt. There’s a quite a bit, and I’m not sure what I’ll be doing with it afterwards, besides eating it—maybe freeze some. Possibilities, possibilities. They’re from Shannon‘s farm, harvested last fall—ironically, for local food, it made a 1500 km (930 mi) journey from field to table, but that was with me along for the ride. Anyhow, stretching the stored food while waiting for a new season’s fresh harvest!

    Leave a Reply

    Your email address will not be published. Required fields are marked *

    This site uses Akismet to reduce spam. Learn how your comment data is processed.