Roasted root vegetables
Preheat the oven to 200°C. Put the prepared swedes, carrots, parsnips and turnips into a large saucepan. Sprinkle with salt and pour over enough boiling water to cover the vegetables completely. Bring them back to the boil and cook for 5 ... [... more]
All Recipes AU |
Turnip Rooted Parsley: The French Alternative
Turnip rooted or Hamburg parsley (Petroselinum crispum var. tuberosum) is a hardy vegetable resembling a carrot in shape and appearance. The beige coloured roots have a celery-like flavour, and the stems and leaves can be eaten just like regular ... [... more]
Burke's Backyard |
Summer borscht
Place water, celery, carrot, onion, garlic, parsley, bay leaves and salt in a large pan; bring to the boil. Reduce heat. Simmer, covered, for about 25 minutes, to make a stock. While the stock simmers, peel the beetroots and turnip, adding all ... [... more]
All Recipes AU |
Green beans with turnips
Steam the turnips for 15-20 minutes, or until they are soft. Put them into a bowl with a third of the butter, season to taste with the salt and pepper and mash well. Mix the remaining butter with the chopped herbs. Spread the turnip in the bottom ... [... more]
All Recipes AU |
Braised Duck with Turnips and Green Olives
Season duck Marylands with salt and herb de Provence. Allow to cure for 2 hours. Once ready to use, wash salt and herb mixture from duck, and pat dry with paper towel. Heat a large oven-proof saucepan, add the lard and duck Maryland's. Cook on ... [... more]
Australian Womens Weekly |
Braised beef with turnips and mint
Heat a large heavy based saucepan or casserole dish (with a tight fitting lid) over a medium high heat. Add oil and butter then shanks. Brown on all sides and set aside. Add bacon to the pan until lightly brown. Add onion and cook until ... [... more]
Australian Womens Weekly |
Honey-mustard chicken and winter vegetables
Preheat oven to 180°C. Combine the oil and garlic in a roasting tin. Roast until garlic is fragrant, about 5 minutes. Add the turnips, parsnips, butternut pumpkin and sun-dried tomatoes. Stir to combine. Roast for about 15 minutes or until the ... [... more]
All Recipes AU |
Irish Lamb and Vegetable Stew
Heat oil in a large flameproof casserole or non-stick deep frying pan over medium-high heat. Add meat in batches and brown on all sides, about 5 minutes per batch. Place in a bowl. Add the potato, carrot, onion, leek and turnip to pan. Cook 10 ... [... more]
All Recipes AU |
HortNews - Turnip Weeds Seen As A Problem In Swede Crops
Some farmers are becoming increasingly concerned about the spread of wild turnip, RD1 senior crop consultant Graham Crawford says. INVERCARGILL 26/02/2003 - Some farmers are becoming increasingly concerned about the spread of wild turnip, RD1 ... [... more]
HortNET New Zealand |
Basil-scented sautéed vegetables
Cut the broccoli into small florets; trim and thinly slice the stalks. Heat the olive oil in a large non-stick frying pan or wok. Add the garlic (if using), capsicum, turnip and slices of broccoli stalk. Sprinkle in the sugar and salt to taste. ... [... more]
All Recipes AU |
Whitechapel Shepherd's Pie
Place the celery, carrots, parsnip, turnip and peas into a large saucepan and fill with 5cm water. Bring to a boil, cover, and steam for 15 minutes, or until vegetables are tender. Meanwhile, cook the lamb, onion and garlic in a large frying pan ... [... more]
All Recipes AU |
Lamb & vegetable soup
Remove any excess fat and gristle from the lamb. Heat the lard or oil in a large saucepan, add the meat and cook over high heat until evenly browned. Remove from the pan with a slotted spoon and drain on kitchen paper. Add the onions, turnips, ... [... more]
All Recipes AU |
