General Chat

sort of remember "swede" from primary school, more likely was grated carrot, and was tasteless, but have been converted, in my older age...

had a slow cooked stew over the weekend ..diced beef, potato, carrot, leek, turnip, pearl barley, couple of oxos, some corn flour, and of course dumplings, two meals for two, and a third bowl from the left overs..

Ah ty Sharron, is that where they got their name from then!

Turnips we here first.

When swedes were first introduced in the Agricultural Revolution they were known as Swedish turnips.

Bet you are glad I told you that.

Funny things up here turnips! People here call swede a turnip hence "neeps & tatties", its a local thing. When I pointed out what a turnip actually was it didn't go down very well. Turnips are smaller & white, swede are purplish on the outside and orangy flesh inside!

I always put large chunks into my soup and lentils always thicken it(orange ones not green). I also grate the swede too along with carrots as it gives a better flavour.

But yes they are very hard to cut. I usually get my large bread knife and get a thick slice before being able to cut chunks.

The best thing about my soup is like Gwyn said, you can throw any veg lurking in the fridge, leeks, onions ,carrots, courgette etc, throw in some bits of chicken and you will have a tasty stew 2 hours later and yes it lasts for 2 days.

You can eat healthily even on a budget. A pan of soup costs less than £2.00.

We actually buy the "wonky" veg and any that's reduced as its absolutely fine to use. doesn't have to look perfect at all when you are chopping it up lol

Florence in the hebrides

I remember going to the Ideal Home Exhibition many many years ago, and seeing a demonstration with a vegetable Mandolin.

Being suitable impressed,I bought one.

I used it once...........................took a lump out of my finger and fingernail. :-( :-( :-(

I can’t stand those y shaped peelers that are everywhere. I lose my finger nails using them.

speaking of peeling, I recently acquired one o they "Veg/potato razor" thingys...

oh deep joy!!!

I don't like/buy turnip but I do like swede, mashed as long as no hidden lumps), or roast. and in casseroles, stews. I do hate peeling it though, hard on your hands.

I'll eat turnip, but wouldn't choose it too often....

Daughter and I were saying this week that the cooler weather calls for one of her, 'whats in the fridge' additions to a casserole.
The starting ingredients are skinned and boned chicken thighs, onion,carrots and maybe celery , then later pearl barley is added.
I found this strange at first, as I always thought of pearl barley as an addition to lamb / mutton, but it's actually OK, and the chicken is reasonably priced, so we make enough for 2 days and the results vary with whatever is in the fridge and needs using up.

No turnip though.

And split peas!

Maggie I had forgotton the orange lentils! They were bunged in too. :-D :-D

Maggie - incorrigible, but I like it! :-D :-D :-D

I too love barley - and often add orange lentils to soup, stews and cottage/shepherds pie! The extra goodness for so little money is useful for those on a limited income.:-D

My elder daughter was once married to a chef, who was very disparaging of those who use beans and pulses - he reckoned he could always tell if they'd been added.
Just like to say, he never cooked at home.
Like her mother, when set a challenge,by a self opinionated idiot, eldest goes all out!
As the marriage deteriorated, the addition of beans or pulses to his meals, by my daughter increased.
She even added lentils to cakes, made lentil bread (which he STILL didn't realise was actually MADE OF LENTILS - to be fair, daughter didn't call it lentil bread, but being a chef, you'd think he would have noticed)!

He was so full of himself, he never once realised. :-D :-D

Oh, I loved barley in broth. Rarely make it myself as broth is not broth without barley and OH must not eat barley.

I prefer turnip, swede, potatoes and sweet potatoes roasted. I don't mind them mashed with butter either - but if someone else is cooking them I'll eat what is put in front of me! :-D

Shirley the disappointment was palpable! That and the pearl barley that was put in to thicken it. Slimy in the mouth. :-( :-(

Motowngal

Oh how that brought back memories of our mums stews

Everything but the kitchen sink went into it !

Ooh look a cube of potato yum .nope yuk was turnip !

Got caught many times and we had to eat what we put in our mouth too so no getting rid :-(

Can't have haggis without bashed tatties and swede.
I'm using the word 'swede' rather than 'neeps', as, depending on where you are, 'neeps' can be either swede or turnip.

That's my dinner tomorrow :-D

I do quite like a turnip in a beef stew and used to grow my own. Raely see them in the shops now - but swede - yuk!

Turnips too!
Both animal fodder as far as I'm concerned - and I'll eat almost anything - apart from soya and tofu (and turnips) :-D

That's mangolds isn't it?