Dried up [left over from winter storage], shredded turnips and fresh chopped dandelions make a tasty fritter with the addition of an egg, some milk and flour, maybe some flavoring herbs or spices, a pinch of salt. Beets, carrots, parsnips, rutabaga, even shredded pumpkin or squash will work. Serve with a dollop of crème fraîche.
2 comments:
I know this is an old post but I would love to have seen what your dried up turnips looked like after your winter storage (and how did you store them?). Nowadays we're taught that they would be no good and toss them out probably.
Think of dried up, old veggies as dehydrated. As long as they are not rotten or molded, soaking, chopping and cooking will make them edible.
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