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Uploaded on Nov 26, 2011
This might be too chatty and personal for you -- if so, sorry. Here is a recipe I learned in France, which is usually made with a little butter, a little oil, carrot, potato and onion. Tarragon and nutmeg are needed, as are a little salt and pepper and a few drops of lemon juice.
A twice-cooked method is needed. Otherwise, the vegetables are too crunchy.
Turnips can be great, but they always need twice-cooking and you have to discard the water, which will be cloudy and very bitter. If you add turnip to a soup or stew, use it very sparingly!
Many people dislike turnips but they probably just haven't had them thoughtfully prepared. A French cookbook can help get you started. There are lots of ways to cook them. I find as long as I don't offer big quantities of them and don't serve them too often, it's not a problem.
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