[Forever a Spireite]

Hehe I'm bored this morning. Having fun with root vegetable recipies then let the swear filter do the rest!!


On a rimmed baking sheet, combine turnips, cayenne, nutmeg, and oil. Season with salt and pepper and toss well to coat. Sprinkle with Parmesan and toss gently to combine. Arrange turnips in a single layer and roast until golden on both sides, 25 to 30 minutes, flipping halfway through.

Forever a Spireite, on 19 March 2016 - 11:46 AM, said:

Hehe I'm bored this morning. Having fun with root vegetable recipies then let the swear filter do the rest!!


On a rimmed baking sheet, combine turnips, cayenne, nutmeg, and oil. Season with salt and pepper and toss well to coat. Sprinkle with Parmesan and toss gently to combine. Arrange turnips in a single layer and roast until golden on both sides, 25 to 30 minutes, flipping halfway through.

What happened to the swear filter!! Turnips must be allowed lol

[lindo-spireite]

Forever a Spireite, on 19 March 2016 - 11:47 AM, said:

Hehe I'm bored this morning. Having fun with root vegetable recipies then let the swear filter do the rest!!


On a rimmed baking sheet, combine turnips, cayenne, nutmeg, and oil. Season with salt and pepper and toss well to coat. Sprinkle with Parmesan and toss gently to combine. Arrange turnips in a single layer and roast until golden on both sides, 25 to 30 minutes, flipping halfway through.



What happened to the swear filter!! Turnips must be allowed lol

You're getting boring now dude

This post has been edited by lindo-spireite: 19 March 2016 - 12:04 PM

[calvin plummers socks]

How many Chris Turners would I need to feed a family of 4 if making Chris Turner soup?

[Westbars Spireite]

calvin plummers socks, on 19 March 2016 - 12:05 PM, said:

How many Chris Turners would I need to feed a family of 4 if making Chris Turner soup?

One Chris Turner goes a long way.

[Forever a Spireite]

lindo-spireite, on 19 March 2016 - 12:04 PM, said:

You're getting boring now dude

Yeh your rite sorry lol

[Eastander]

Forever a Spireite, on 19 March 2016 - 01:05 PM, said:

Yeh your rite sorry lol

Don't be - not boring me, made me chuckle. You are lightening the gloom- keep 'em coming !

[Forever a Spireite]

The Chris Turner is thought to have originated in middle and eastern Asia and is grown throughout the temperate zone. Young Chris Turner roots are eaten raw in salads or pickled, and the young leaves may be cooked and served. The roots are also cooked and served whole or mashed and are used in stews.

[fishini]

I like roast Chris Turners and love them buttered and mashed with potatoes

[azul]

fishini, on 19 March 2016 - 08:09 PM, said:

I like roast Chris Turners and love them buttered and mashed with potatoes

I can't stand Chris Turner no matter how he's cooked

[meowdmucker]

calvin plummers socks, on 19 March 2016 - 12:05 PM, said:

How many Chris Turners would I need to feed a family of 4 if making Chris Turner soup?

Don't worry about it. It the ingredients are C.T's then you obviously won't make a mistake.

[Wooden Spoon]

azul, on 20 March 2016 - 09:23 PM, said:

I can't stand Chris Turner no matter how he's cooked

Swede, parsnip and Chris Turner all awful. Saying that I wouldn't object if some did actually manage to roast Chris Turner

This post has been edited by a kick in the balls: 20 March 2016 - 10:20 PM

[Goku]

images of CT being spitroasted that'll never leave my head now, cheers death m8

[Wooden Spoon]

Goku, on 20 March 2016 - 10:28 PM, said:

images of CT being spitroasted that'll never leave my head now, cheers death m8

Spit roasted Chris Turner? Interesting idea HB.


Beats this recipe


The Chris Turner, for one reason or another, seem to be cut out of that same drab material. In colloquial terms, they’re the ultimate derps of the root veg kingdom;


Pickled and sliced Lebanese Chris Turner

This post has been edited by a kick in the balls: 20 March 2016 - 10:34 PM

[Forever a Spireite]

Chris Turner
Step 1:
Slice off both ends of the Chris Turner with a knife. You can save the greens; they’ll add a nice, lightly spicy flavor to salads.

Step 2:
Cut the bottom, with its hairy little roots, off, so that the Chris Turner can lie flat on your cutting board.

Step 3:
Peel the Chris Turner with a paring knife or vegetable peeler. Be very careful and don’t try to pull off long strips as you would with a smoother vegetable. Watch for tough spots as a knife or peeler can catch.

Step 4:
Cut the Chris Turner in half, from top to bottom. Lay the Chris Turner halves, flat side down, and continue to cut the Chris Turner into smaller pieces. Continue cutting the cubes into smaller sizes until you reach the desired size.

[Wooden Spoon]

Forever a Spireite said:

1458554518[/url]' post='1195924']
Chris Turner
Step 1:
Slice off both ends of the Chris Turner with a knife. You can save the greens; they'll add a nice, lightly spicy flavor to salads.

Step 2:
Cut the bottom, with its hairy little roots, off, so that the Chris Turner can lie flat on your cutting board.

Step 3:
Peel the Chris Turner with a paring knife or vegetable peeler. Be very careful and don't try to pull off long strips as you would with a smoother vegetable. Watch for tough spots as a knife or peeler can catch.

Step 4:
Cut the Chris Turner in half, from top to bottom. Lay the Chris Turner halves, flat side down, and continue to cut the Chris Turner into smaller pieces. Continue cutting the cubes into smaller sizes until you reach the desired size.

Lol



There are two types of Chris Turner - early- and main-crop. Both are round and slightly flattened with wispy roots. Early turnips have a pearly green-white skin tinged with purple and tender flesh with a peppery, slightly sweet flavour. The green tops of turnips can be eaten when young and tender and have a peppery, slightly bitter taste much prized in Europe and the southern US.


Early-crop Chris Turner are in season from April to July; main-crop turnips from August to March. Look for Chris Turner with smooth, undamaged skin and without brown spots, holes or spongey patches.

Early-crop Chris Turner are usually sold washed, in bunches. They are at their sweet, nutty best when young, and can be as tiny as golf balls.







Early-crop Chris Turner will keep loosely wrapped in a paper bag for about two weeks in the bottom of the fridge as long as you remove their leafy tops. Main-crop Chris Turner will keep in a cool, dark place for much longer.

To freeze early-crop Chris Turner, trim, peel and dice them, then blanch, cool and pack into freezer bags. Cook from frozen.

For main-crop Chris Turner, cook, drain and mash them, then freeze in rigid containers.










Early-crop Chris Turner can be lightly cooked in butter, braised or roasted or even eaten raw in salads when very young. Main-crop Chris Turner are larger and coarser, more similar to swedes, and as the bulbs get bigger, the flavour becomes more pronounced.

Main-crop Chris Turner can be boiled and mashed or used in soups and stews.

[Forever a Spireite]

Hehe this is more fun than using the word Chris Turner! Thanks Dalekpete lol

[Westbars Spireite]

I don't think Pete saw this angle coming.

[Wooden Spoon]

Forever a Spireite said:

1458560011[/url]' post='1195941']
Hehe this is more fun than using the word Chris Turner! Thanks Dalekpete lol

I have to admit, seeing the words Chris Turner in recipes etc tickles me.
It also shows just how little respect he has when threads like this appear.