|The Hay Day Country Market Cookbook|
|by Kim Rizk|
Since first opening in Westport, Connecticut, in 1978, Hay Day has been a celebrated purveyor of the finest farmstand produce and take-out fare.
1 - 10 of 34 for turnip root
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Slice turnips. Combine turnips, ... Cover and cook on high for approximately 5 minutes. Reduce heat to medium low and cook for 30 minutes or until done.
Peel and cut up turnip roots in large cubes. ... steak or a chicken for a great spaghetti gravy. Also 1 1/2 quarts of peeled shrimp makes a good shrimp stew.
Cook, drain and mash the turnip root. Then mix all ingredients ... 2 quart baking dish. Sprinkle with paprika. Bake 30 minutes at 350 degrees. Serves 8.
Peel and slice turnips. Put in ... and pepper to taste and mix well. Put in baking dish and sprinkle bread crumbs on top. Bake in 350 oven for 30 minutes.
Pick and wash turnip greens several times. ... Peel the turnip roots and slice. Rinse ... tender. Serve with green onions, if desired. Yield: 6 to 8 servings.
Simmer low on stove about 2 hours. Add vegetables at various times to cook but not become mushy. Serve with garlic bread, cornbread, sour dough or ...
In large skillet ... onion, celery, potatoes, turnips and rutabaga. Simmer ... tender and gravy is slightly thickened. Serve with cornbread or biscuits.
Place lamb chops ... of onion, diced turnip root, and carrots. ... or foil. Make sure stock or gravy covers everything. Bake at 350 degrees for 3 hours.
Cook turnips until tender. Fry ... reserving 2-3 tablespoons. Saute peppers and onions in bacon grease until tender. Add turnips and sugar, mixing well.
Fry onions until ... Put onions, carrots, turnip roots, seasonings, cream ... about 1 hour or until meat is tender. Stir occasionally to keep from sticking.
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