|The Cook's Kitchen Bible|
|by Norma MacMillan|
Illustrated throughout, this book shows ther e are no mysteries to successful cooking, and all the carefu lly tested recipes can be created with c...
1 - 10 of 323 for cooking turnip
Saute onions and ... broth, carrots, celery, turnips and any hard ... Note: If using quick-cooking barley, it can ... regular dry barley, cook it separately until ... the last 15 minutes.
Wash, peel and chop all vegetables except potatoes and cabbage (save these for later). Wash barley. Put everything into the pot and cover with water ...
Peel and slice turnips. Boil in water until tender.
In small skillet, ... melt, add celery. Cook until softened. Set ... pot, spray with cooking spray, add oil. ... chicken soup gets raves all the time. .
For Vegetable Stock: Boil the vegetables listed under 'For Vegetable Stock:' in the ingredients section with the 5 cups of water. When ready, keep ...
In dutch oven ... until browned. Add turnips and onions and ... simmer at low heat, stirring occasionally, for 15 to 20 minutes. Makes approx. 8 servings
Lightly coat beef ... your vegetables and cook them on medium high ... the vegetables are tender. Serve with a scoop of mashed potatoes on top to garnish.
1. Cut the carrot and turnip into one inch ... of spring roll skin, place some salad in the center of the spring roll skin, roll and fold one end and eat.
Cook turnips until tender. Drain, ... taste. Mix together; pour into greased baking dish. Dot with butter and rest of crumbs. Bake 45 minutes at 375 degrees.
Arrange 2 cups turnips in bottom of ... minutes). Uncover and sprinkle with buttered crumbs. Bake until apples are tender and crumbs are lightly browned.
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