Diced Turnips with Olive Oil and Potato Flaxes
Sweet and Delicious.
- Pour about a fourth-cup of olive oil into a dry pot (size 2 or more quarts) and swirl until it covers the pan bottom.
- Peel Turnips and cut into half-inch cubes.
- Once Turnips are placed in the pan, shake the pan slightly to let the cubes settle. Then add enough water to appear about an inch below the cubes, once turnips soften, the water should just cover them.
- Optionally, for each quart, add a teaspoon of salt and some black pepper.
- Add an ounce of butter.
- Cover and simmer until soft (about a half hour), turn the turnips occasionally and press them down into the water.
- Once soft, add enough milk (don’t drain the water) to cover the turnips by about a quarter inch.
- Simmer and let the mixture come to a slow boil and then turn the heat off.
- Add just enough Potato Flakes (giving time for the flakes to swell) to absorb most of the liquid.
- Your Diced Turnips are ready to serve.
- Any extra food will last a couple of weeks in the
refrigerator if packed while hot. I use plastic bowls with snap lids.