Posted: 05/12/2012 at 20:17
Dear Palais glide, (are you really good at ballroom dancing?) I do the same thing with celeriac and potatoes. It is just that turnips are a bit of a new area for me. I have tried to cook swedes every winter for about the last 5 years, roasting, mashing, mixing it with things like; juniper berrys, herbs, other spices, but I can't get rid of that awful metalic flavour. Which kind of put me off trying turnips, but now I realise that their flavour is a cross between radishes and potatoes so I can see possibilities, not just in buying them but in growing them. I could even see them used, sliced v. fine in a stir fry. I have found that when you have a glut of radishes, slice them and 'wok' them and they are very similar to water chestnuts.