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I LOVE turnips mashed with butter. I only like beets if they're pickled. And I have to be "in the mood" for brussel sprouts (loaded with butter sauce) but my sister loves them. I'm not into peas (too mushy) but my hubby would eat them everyday if I cooked them.
Try mashing turnips with potatoes and sweet potatoes and then adding cream and butter!
Well, folks, I cooked my beets this afternoon but they did not come out so good. The one I hate part of had a bitter taste to it. These were giant beets that I boiled with a few cloves in the water. Where did I go wrong? Are the smaller beets sweeter tasting?
greenie
Try roasting them @ 350F with a bit of olive oil, then slice when done, add a bit of butter with ground cloves, and toss until coated with the butter. Roasting really seems to draw out the sweetness of the beets.
Because my husband detests them, I have to add them to things -- like, in a salad or soups or stews. Occasionally, I get such a craving for them until I will just cook them for me, and another vegetable for him.
Small chunks of leeks, celery and fennel braised gently, then loads of sweet little garden peas, braise some more, and if you feel decadent, add some half cream. Heaven.
Anifani, I believe the baking soda keeps the color from bleeding/fading in vegetables.
Green, thanks for tip on mixing turnips and potatoes! I had done that way back, but not recently--and is very delicious!!
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