Verdict: This way way too much work for too little flavor. I would need to love turnips a lot more to enjoy this again. The recipe needs a little oomph adjustment — more than the prominent flavor of bouillon — which I might end up trying if I can’t find another use for the surplus veg I ended up with because the turnips I bought were ginormous.
- Place the turnips into a skillet with the water and bouillon cube over medium heat and simmer until the water has evaporated and the turnips are tender, about 15 minutes. Stir in the shortening, let melt, and sprinkle on the sugar.
- Gently cook and stir the turnips until the shortening and sugar cook into a brown, sticky coating on the turnips, about 10 minutes. Serve hot.
The traditional accompaniment for haggis — hopefully vegetarian haggis, which we’re having tomorrow for a Sunday roast. Why does this recipe say to make it a day in advance? I have no earthly idea. It certainly isn’t to let the spices set, because there are none. I’m a slave to following recipes religiously the first time around, so I’ll do it. I won’t like not knowing why, but I’ll do it. This marks the first time I purchased or knowingly ate rutabaga. This recipe can easily be made vegan by using non-dairy shortening, which I’ll do next time if I’m not totally put off by the rutabaga experience. I’m nervous.
- 8 large baking potatoes, unpeeled, washed, and cut into 2 cm x 4 cm (0.787402 inch x 1.5748 inch) chunks
- 6 tbsp light olive oil
- 1 swede (rutebega) weighing about 675 g (1 1/2 pounds), peeled and roughly chopped
- 50 g butter
- more butter for serving
- The day before you want to serve, preheat the oven to convection 200° C/conventional 220° C/gas 7 (392° Fahrenheit). Put the potatoes into a pan of lightly salted water, boil for 5 minutes. Drain the potatoes, put them back in the pan, and place the pan back on the heat for a couple of minutes to dry out.
- Pour the oil into a large roasting pan (you may have to use two) and heat it in the oven until smoking hot. Stir the potatoes into the hot oil and return to the oven to roast, turning occasionally, for 55 minutes.
- Cook the swede in boiling salted water for 50–55 minutes or until very soft. Drain and add to the roasted potatoes. Roughly mash everything together, keeping quite chunky, then cool, cover, and refrigerate.
- To serve, preheat the oven to convection 180° C/conventional 200° C/gas 6 (428° Fahrenheit). Uncover the potatoes and swede, dot with the butter, and return to reheat for 25–30 minutes, stirring occasionally, until piping hot. Serve with lots of butter.
Simple and fast, this is the perfect side dish for any meal.
- 1 head cauliflower (about 2 pounds), cut into bite-size florets (about 8 cups)
- 1/4 cup extra-virgin olive oil
- 5 cloves garlic, roughly chopped
- 1/4 teaspoon crushed red pepper
- 2 teaspoons kosher salt
- 1 teaspoon dried thyme (original recipe calls for 2 teaspoons roughly chopped fresh thyme leaves, but that’s never in this house)
- Preheat the oven to 450 degrees F.
- Toss the cauliflower with the olive oil, garlic, and red pepper in a large bowl.
- Sprinkle with the salt and thyme, and then toss again.
- Turn onto baking sheet and roast until golden and tender, about 20 minutes.
This was too much orange taste for my liking, so the second time I made it, I reduced it.
- 16 ounces fresh cranberries
- 1 cup sugar
- 1 cup orange juice
- 1 cinnamon stick
- walnuts ( for garnish)
- In a saucepan, gently boil orange juice, sugar, and cinnamon stick until sugar melts down and becomes a syrup-like texture.
- Reduce slightly and add cranberries.
- Keep a slow boil until cranberries burst their skins.
- Remove from heat and remove cinnamon stick.
- Slightly mash cranberries and chill for 1 hour.
- Garnish with walnuts, if desired, just before serving.
1 can (10 1/2 ounces) Campbell’s® Condensed Cream of Mushroom Soup or (10 1/2 ounces) Campbell’s® Condensed 98% Fat Free Cream of Mushroom Soup or (10 1/2 ounces) Campbell’s® Healthy Request® Condensed Cream of Mushroom Soup
1/2 cup milk
1 teaspoon soy sauce
1 dash black pepper
4 cups cooked cut green beans
1 1/3 cups French’s® French Fried Onions
Stir the soup, milk, soy sauce, black pepper, beans and 2/3 cup onions in a 1 1/2-quart casserole.
Bake at 350°F. for 25 minutes or until the bean mixture is hot and bubbling. Stir the bean mixture. Sprinkle with the remaining onions.
Bake for 5 minutes or until the onions are golden brown.
• For the cooked green beans: Use 1 bag (16 to 20 ounces) frozen green beans, thawed, 2 packages (9 ounces each) frozen green beans, thawed, 2 cans (14.5 ounces each) green beans, drained or about 1 1/2 pounds fresh green beans for this recipe.
• For Golden Green Bean Casserole: Substitute Campbell’s® Condensed Golden Mushroom Soup for the Cream of Mushroom Soup. Omit the soy sauce. Stir in 1/4 cup chopped red pepper with the green beans.
• For Broccoli Casserole: Substitute 4 cups cooked broccoli florets for the green beans.
• For Cheese Lovers: Stir in 1/2 cup shredded Cheddar cheese with the soup. Omit the soy sauce. Sprinkle with an additional 1/4 cup Cheddar cheese when adding the remaining onions.
• To add a festive touch: Stir in 1/4 cup chopped red pepper with the soup.
• To add crunch: Add 1/4 cup toasted sliced almonds to the onion topping.
mmm cole slaw
- 6 cups shredded cabbage
- 1 cup finely chopped baby carrots
The original recipe calls for 1 cup shredded carrot, but the only time there are regular-sized carrots in the house is when you make a carrot cake, which you do seldomly — at least now — because the first carrot cake is free, but then you’re a slave and you have to go to cream cheese frosting rehab _again_.
- 1 cup good quality mayonnaise
- 1/4 cup white wine vinegar
- 1 teaspoon celery seed
If you’re out this , just shred some raw celery and mix it in with the cabbage. The celery seed is best in the recipe, because the celery is so watery that it can make leftover slaw runny, but the freshness that about a cup of raw chopped or shredded celery imparts is pretty close. If you’re using all of the slaw in one sitting, you don’t need to worry about failing leftovers quality control.
- 2 tablespoons (at most) white sugar
The original recipe calls for 1/4 cup sugar (4 tablespoons), but that’s way too much. Taste the dressing before adding any sugar, because you might need even less to suit your taste.
- A nice dusting of pure ground black pepper
The original recipe calls for an amount of pepper of your choosing and salt, but you don’t need any salt, because whatever you’re serving the slaw with — like cheesy baked potatoes or grilled cheese with fries on top a la Primanti likely has too much to begin with.
In a large bowl, combine cabbage and carrots. In a smaller bowl, make dressing by combining mayonnaise, vinegar, celery seed, sugar, salt and pepper. Toss dressing into cabbage mixture and let chill. Serve in a family style bowl.
Adapted from: http://www.foodnetwork.com/recipes/robert-irvine/cole-slaw-recipe0.html
16 ounces baby carrots
2 tablespoons butter
1/3 cup brown sugar, packed
1 cup water
pepper, to taste
In a medium saucepan, combine the baby carrots with remaining ingredients. Stir to blend ingredients. Bring to a boil over high heat. Reduce heat to medium and continue boiling (uncovered) for about 20 to 25 minutes, or until carrots are tender and the liquid has evaporated.
Serves 4 to 6.
Source: Diana Rattray on About.com, Southern cooking, http://southernfood.about.com/od/carrots/r/bl61012a.htm