Well well. We are impressed. Anyone ever have/make these before? If you like turnip, I don’t think you’ll be disappointed. My daughter doesn’t care for turnip much but she loved these! 2small turnip cut with my fry cutter or you can use a knife
Deep Fry 375F about 12-15minutes. They take a bit of time but will start to blister, brown and crisp up in no time.We sprinkled with cajun spice. Sea salt on them is just as good but we prefer the Cajun.
Lucky too, loves these. Let us know what you think.
These were a huge hit, they were enjoyed. This is 2 small red skin potatoes. cleaned, skin on. Peel if you prefer I used my julienne peeler to peel the potatoes to size. Pat excess water off as much as possible
Deep from 375F til brown and crispOnce out of the fryer lay in a single layer on paper towel, sprinkle with Club House Honey Hickory Spice. I think you’ll enjoy them. Reminded me of my childhood. I haven’t had hickory sticks for a while
1 large turnip mandolin Oil, salt , pepperPlaced in your pan of choicebake 350F covered for half hour and uncovered last 10-15minutes to get edges of turnip browned. We love baked turnip
1 small turnip mandolin sliced oil, salt, pepper 2 beets mandolin sliced oil, salt pepper
Doesn’t really matter how you put in your dish. I use my cast iron Apple dish I plate beets along outside and pile turnips in middle.Bake, covered, 350F about 30-45minutes. Til Vegetables are perfectly tender
3CUPS oatmeal 7TBSP Cocoa Powder 2CUPS sugar 1TSP vanilla 1CUP coconut 1/2CUP Butter 1/2CUP Milk This recipe is a big hit in our family, especially with the kids.Mix Coconut and Oats together, set aside. In a sauce pan over middle heat melt butter, milk, sugar, cocoa powder and vanilla. bring to a light boil and boil for a couple minutes til sugar is all cooked in. Remove from heat and stir in coconut oatmeal til well combined then spoon onto parchment paper or something non stick. I use an ice cream scoop. Let sit and firm up. They store well, freeze well and best of all they taste great!
