About Kate Metzger Expertise I can answer any questions you may have about catering a party. From 10 people to 250
people, I've done it all. I can help with menus, timetables, and recipes. I am currently the
executive chef of a restaurant in Sun Valley Idaho.
Experience I've been cooking professionally for 11 years and am fully knowledgeable about all aspects of large and small scale catering and full service dining
Education/Credentials I attended the school of experience. I've been working in the industry as a cook since the age of 14. I have had the opportunity to work for some amazing chefs who have taught me a lot.
Question My mother used to cook turnips, as did my grandmother, and I loved them. I learned how from my mother, and have often cooked them since. But when I lived in Germany, turnips would not cook down into a mashable texture. I recently bough some here, and the same thing happened. Is this a matter of the variety of the turnip?
Answer Dear Doc,
I have encountered the same issue before. The best way I have found to cook turnips for mashing is to first peel and then dice them (about 1/2 inch works well). Due to the fact that turnips that are available in the US markets are very dense, if you attempt to boil them whole you end up with a mushy outside and a raw interior.
As to your question about varieties of turnips, there quite a few out there. I've never found that the variety matters much in any way other than flavor. However, the younger the plant, the more tender, and therefore more easily cooked. When you are shopping for turnips look for small unblemished bulbs. They should be heavy for their size.
I hope this helps! If this does not satisfy your question, please write back and I'll work on another answer for you!
