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View More Winter Recipes. View More Gut Healthy Recipes. I cut the leaf around the tough stem to where my index finger is pointing. After blanching, your greens should be a vibrant green. Diana is a mother of three, proud wife, and humbled daughter of God. Beyond this point, the texture might break down somewhat.
As always, make sure you label your bags with the contents and when they need to be consumed. This will save you from wasting any of the turnip further down the line. Instead, you can cook them from frozen. If you want to add turnip to soup or stews, grab a handful and toss it into your pan. If you want to cook turnip on its own, then place in a pan of boiling water for 30 minutes until fork-tender. The only exception is turnip mash. Once soft, place in a pan and warm through over a very low heat.
You might need to add a splash of milk or a knob of butter to make it silky and smooth. We would recommend avoiding refreezing turnips. Instead, we would encourage freezing your turnips in portions so that you can defrost a portion at a time. This is a far more efficient way to avoid unwanted wastage. The best way is to smell and look at the raw turnip greens: discard any raw turnip greens that have an off smell or appearance; if mold appears, discard the raw turnip greens.
Today's Tips. Long-Lasting Produce 7 popular choices. Your Questions Answered Keeping thawed ground beef.
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