Welcome • User Guide
ToS • Privacy • Canary
Donate • Bugs • License

©2025 Poal.co

391

Never prepared or eaten turnips like this before. The turnips were prepared and served just as mashed potatoes would. I used a couple of red potatoes to add a bit of starch, per the recipe I followed, but I'd likely use russet the next time around. The taste was great but they were just a bit too soft and watery for my liking.

They were used as a base for some lingonberry braised authentic German bratwursts. I've always thought the scandinavians were a bit loopy with combining meat with a jam. They're loopy for other reasons but I at least get the lingonberry obsession now.

Never prepared or eaten turnips like this before. The turnips were prepared and served just as mashed potatoes would. I used a couple of red potatoes to add a bit of starch, per the recipe I followed, but I'd likely use russet the next time around. The taste was great but they were just a bit too soft and watery for my liking. They were used as a base for some lingonberry braised authentic German bratwursts. I've always thought the scandinavians were a bit loopy with combining meat with a jam. They're loopy for other reasons but I at least get the lingonberry obsession now.

(post is archived)

You are currently inside a comment thread.
Click here to see all the comments (17).
[–] [deleted] • 2 pts

Cast iron pan. Medium heat. Small amount of olive oil. Coat brats in a bit of flour. Cook brats and medium sliced onion. Get the casing crisp and the onions caramelized. Drop heat. Remove brats and slice into sections. Deglaze pan with 1 cup red wine. Stir in 3 to 4 tablespoons lingonberry jam, some tyme, salt, pepper and any other seasonings. Add brat sections back, stir and let simmer. Serve plated over fresh mash with a decent dollop of fresh lingonberry jam on the side.

I'll give rutabagas a try next. I've never had them before.