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Turnips?

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pie22 Feb 12, 2014 08:33 AM

I bought a single turnip in the store the other day thinking that is what I wanted.
I love those little pickled things in pad thai, i was unsure if it was pickled radish or turnip? Does anyone know? Any idea how to make it out of the fresh vegetable?

Or what else can I do with it?

Thanks!

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  1. sunshine842 RE: pie22 Feb 12, 2014 09:23 AM

    you'll need more than one, but turnips are lovely roasted with other root vegetables, or in soups.

    I haven't done it, but I know lots of people who enjoy turnips boiled and mashed like potatoes.

    2 Replies
    1. re: sunshine842
      pinehurst RE: sunshine842 Feb 12, 2014 09:25 AM

      Lovely in both forms...I grew up on the mashed turnips and they've got a delicious mild peppery taste mashed with butter, s&p.

      1. re: sunshine842
        Cherylptw RE: sunshine842 Feb 12, 2014 08:52 PM

        Second the roasted turnips; I do it with root veggies when I make a roast beef, chicken or other roasted or braised meat dish.

        You can make a slaw out of them or slice paper thin and fry like chips.

      2. a
        Alan408 RE: pie22 Feb 12, 2014 09:30 AM

        Slice, marinate in rice vinegar, taste after 30 min

        1. m
          mike0989 RE: pie22 Feb 13, 2014 07:25 AM

          The are great scalloped mixed with potato's and mushrooms.

          1. p
            pie22 RE: pie22 Feb 13, 2014 08:04 AM

            thanks everyone, looks like roasting/mashing is the way to go!

            i will also try the rice wine pickling!

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              Algonzo RE: pie22 Feb 13, 2014 09:13 AM

              I make what seems a reasonable approximation of the "preserved/salted radish" used in pad thai. It's made from daikon which is cut as desired, then fermented in a 4-5% brine for ~2 weeks, then drained & dried. I keep it in the pantry in a plastic bag and it keeps for what seems forever. Regular turnips would give a stronger flavor (more bitter).

              5 Replies
              1. re: Algonzo
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                pie22 RE: Algonzo Feb 13, 2014 09:24 AM

                ah thank you, i had no idea!
                so the brine solution is just salt and water?

                1. re: pie22
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                  Algonzo RE: pie22 Feb 13, 2014 10:04 AM

                  yes - use 5% of the weight of the water in salt then leave at room temperature - covered but not completely sealed as it'll give off gas as it ferments.

                  1. re: Algonzo
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                    pie22 RE: Algonzo Feb 17, 2014 08:13 AM

                    excellent, i will try this soon - how long do you ferment?

                    1. re: pie22
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                      Algonzo RE: pie22 Feb 17, 2014 08:41 AM

                      depends on the temperature/season but 2 weeks is usually good. the brine will become cloudy and it'll smell like pickles and taste somewhat acidic - you'll probably even recognize the aroma of the packaged kind you get in thai markets and you'll say "voila! that's it!" and you're done :)

                      1. re: Algonzo
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                        pie22 RE: Algonzo Feb 17, 2014 08:46 AM

                        :)

              2. tcamp RE: pie22 Feb 17, 2014 07:12 PM

                Pickling is the way to go!

                These things are delicious: http://www.davidlebovitz.com/2012/09/...

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