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I've always referred to the small white turnips as "white turnips" as the purple-skinned turnips have yellow-coloured flesh.
 
mathepac said:
I've always referred to the small white turnips as "white turnips" as the purple-skinned turnips have yellow-coloured flesh.
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A good enough distinction. But they are unrelated vegetables - like carrots and parsnips.

In southern England the "small white turnips" are just turnips. Swedes (our yellow fleshed vegetable) are big crude things associated with the Scottish (neeps), the Irish and northerners. And maybe feeding livestock. And probably poorer sorts but who knows?
 
Turnips on my grandparents farm were large tough yellow fleshed veg fed to livestock. Granny being a thrifty sort would pick out a few of the younger ones for the dinner table but they were sharp flavoured and required vast amounts of butter salt and pepper to make them palatable.
 
Annieindublin said:
Turnips on my grandparents farm were large tough yellow fleshed veg fed to livestock. Granny being a thrifty sort would pick out a few of the younger ones for the dinner table but they were sharp flavoured and required vast amounts of butter salt and pepper to make them palatable.
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Posh. Officially. Ye probably had salad cream and everything.
 
lol the idea of my granny’s house being posh…. Toilet was outside in a shed and there was no running water, she had electricity though and a radio. Probably posh enough.. there was always plenty of butter though as she had a few cows.
 
DannyBoyD said:
Pale & tasteless
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Like many vegetables the problem with white turnips is the disconnect between source and consumer. Pulled fresh from the garden when they are smaller than golf balls and eaten (roasted or steamed) within a few hours they are delicious. The Japanese do wonderful things with them. However allow them to grow larger than tennis balls and spend weeks in transit, storage and on supermarket shelves and they are as interesting as eating cardboard.

And this not to in any way take away from swedes; boiled, mashed or roasted they are delicious as well as economical. And if given the http://thegannet.co/journal/my-favourite/my-favourite-seasonal-vegetables-denis-cotter/ (Paradiso treatment), recipe here, they are elevated to another altogether sublime level.
 
Annieindublin said:
Turnips on my grandparents farm were large tough yellow fleshed veg fed to livestock. Granny being a thrifty sort would pick out a few of the younger ones for the dinner table but they were sharp flavoured and required vast amounts of butter salt and pepper to make them palatable.
Click to expand...
I suspect that these were mangles, the toughest of all vegetables. As a kid I used to have to feed these into a pulper, a machine with a handle on the outside, a feeder at the top, and a circular blade with notches cut in it. Turning the handle produced a stream of mangle slices into a container at the bottom for feeding to livestock.

Always curious about how machinery worked, I conspired to have my younger sister climb inside the pulper to observe proceedings when I turned the handle. Fortunately, one of my aunts appeared on the scene before "sis bits" emerged.
 
mathepac said:
I suspect that these were mangles, the toughest of all vegetables. As a kid I used to have to feed these into a pulper, a machine with a handle on the outside, a feeder at the top, and a circular blade with notches cut in it. Turning the handle produced a stream of mangle slices into a container at the bottom for feeding to livestock.
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Similar memories. Apart from putting your sis through the slicer!
 
I believe it was the late Paolo Tullio who expressed the difference between Irish and Italian thus,
Irish people grow turnips,dig them up, the leaves get cut off and thrown to the pigs, the turnips boiled and mashed with butter to make them somewhat palatable..
Italians grow turnips, dig them up, the turnips are thrown to the pigs and the leaves are sautéed with butter and garlic and they're delicious
 
NotMyRealName said:
I believe it was the late Paolo Tullio who expressed the difference between Irish and Italian thus,
Irish people grow turnips,dig them up, the leaves get cut off and thrown to the pigs, the turnips boiled and mashed with butter to make them somewhat palatable..
Italians grow turnips, dig them up, the turnips are thrown to the pigs and the leaves are sautéed with butter and garlic and they're delicious
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And what do the pigs think about that... :rolleyes:
 
NotMyRealName said:
I believe it was the late Paolo Tullio who expressed the difference between Irish and Italian thus,
Irish people grow turnips,dig them up, the leaves get cut off and thrown to the pigs, the turnips boiled and mashed with butter to make them somewhat palatable..
Italians grow turnips, dig them up, the turnips are thrown to the pigs and the leaves are sautéed with butter and garlic and they're delicious
Click to expand...
Choice of language here...

Id say irish gently steam the beautiful turnip then glaze with butter salt and pepper. Delicious.

Italians boil up the leaves and douse it in garlic and oil. Yuck.

:)
 
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