Posted: 05/12/2012 at 10:18
In the north we just call them all turnip and eat them by the ton. It is tradition to add them to all soups casseroles stews or mince. Any one who had school meals works canteen meals or army food or even all three took it for granted they would be eating turnip, in war time it was to bulk up the meagre ration of meats. Lord Woolton even made a pie from it all I do have the recipe and no meat added.
When roasting a mixed veg tin for lunch with roast beef it all goes in turnip and all, some needs parboiling and goes in at differing times but the turnip potato's and carrot will be first in with the whole onion.
A mash of turnip potato cream butter salt and pepper (Neeps--Neaps) is lovely with a roast meat or chicken in winter and here in the North having just had three days of snow and ice with more to come we need comfort food not the Chefy stuff, three blobs on a plate and a speck of "jus" (what the h### is that?) would go down very badly, add a glass of good properly brewed beer (girls as well) to a good wholesome plate of food and you have a night out to enjoy.
We all have our likes dislikes fads local dishes and I notice the fancy chef's are cooking offal again!!! we who killed our own animals took it for granted you ate the whole animal or fowl, nothing wasted and most of it very good to eat, they still sell tripe in the local market.
Wealth appears to allow people to set trends in food although time lack of money or good local produce means others have no choice unless they are prepared to spend a lot of time in a kitchen.
To each their own.
PS my word check did not like NEEPS at all saying it is NEAPS and calling me names because I would not alter it.