Daily Archives: April 11, 2016

An answer for Celi

Celi at The Kitchens Garden, has issued a challenge to her huge following who read, comment or become part of the Farmy Fellowship: The deal is to post an image of where we write their posts, our comments and responses.

In my case it varies like Irish weather, I no longer have a fixed desk. In winter it is normally in my living room where I can see and warm my tootsies by the open fire.

At the other end of the L shaped room is my dining table and if I need to use my printer, that is where I work.

In the preparation for hip replacement back in 2009, I purchased a bed table on castors. It has become the most used piece of furniture in my house. I can move it from room to room as I wish, the castors on the base frame slide in under my bed and allows me to type away to my hearts content without the weight on my legs.

When cooking or baking, I can access my recipe folder on the laptop by wheeling the laptop through to join me. It sits neatly under the counter top until I need to check something.

My corner for several weeks now has been in a comfortable armchair near the window for the light and surrounded by my latest crochet project – More on that another day.

Food Monday ~I am partial to a Swede.


This time I am not talking about you Anders, I am in the mood for food.

Deep in concentration on my crochet the other week at Parlour Yarns… I realised the conversation had turned, as it often does, to food. Suggestions for dinner were asked for or shared. I cocked my ear to listen more intently.

They were talking Turnips of the Swedish variety. It is often known as yellow turnip, Russian turnip, or in America, rutabaga. In Scotland it is known as ‘neeps’.

I never knew it was a member of the cabbage family.

My only problem is cutting off the root, then peeling, and cutting the tough flesh into chunks.

It appeared on our table regularly while growing up, always boiled in chunks.

Jack liked it boiled with the potatoes and mashed – I now use it this way for the roof of my Shepherd’s pie with a little sprinkling of crushed crisps to finish it off.

Back to the Parlour…

Ray had the floor and was describing a simple way to produce wonderful golden yellow flesh without any peeling or chopping!

“No need to wash or peel it”. She intoned. “Bung it in the microwave and cook it for 20-25 minutes and there you have it!” 

When the laughter stopped someone asked how you knew if it was cooked?

Never stuck for an answer Ray said:

 “Stick a knitting needle in it!”

Jennifer, agreed that it worked well and I don’t think she had the sale of more needles in mind. 😉

Well, you know what is coming… I had to give it a try. I pulled out the swede/turnip from my Vegetable box.

Raw Turnip

Raw Turnip

I weighed it 900 grs. Placed it on a plate with a layer of kitchen paper over the top, set it in the Microwave ( mine is an E 1000W) on High power for ten minutes… I did not want any explosions. I tested it with a metal skewer at that stage and decide it did need more time. Two sessions of five minutes later (Ray was right!) I lifted it out onto the counter and let it sit a minute. There was a bread knife on the counter and I lifted it and cut the turnip in two as easily as a loaf of bread.

Microwaved turnip halved

Microwaved turnip halved

The flesh was soft but not soggy. I spooned it out onto the plate and it mashed easily with a fork.

scooped out turnip flesh

scooped out turnip flesh

There was more than one helping for me so I bagged the remainder and froze it. I had it yesterday with dinner and it was perfect.

I’ll do it this way in future, No struggling to peel or chop the raw turnip and the cooked shell of skin is as soft as a coarse baked potato skin.