Turnip. (Which is a small rutabaga [rutabagas are just larger turnips, waxed for sale], so that's three votes the same.) You can do pretty much anything with it you'd do with another root vegetable, treat it like a carrot or a parsnip or, in some ways, a potato. (It's not starchy like a potato, more like a carrot/parsnip in that way, but you can slice/dice and add them to pretty much anything: soup, stir-fry, casseroles, au gratin, whatever.)
I often roast them, or slow-cook them in broth. If I only had these two little ones, I'd probably just dice them and add them to soup.
It's definitely not a parsnip which look more like white carrots.
Okay, so looking things up in Wikipedia, a rutabaga is a cross between a turnip and a cabbage, sometimes a natural cross. The Irish/European name for a rutabaga is 'turnip'.
If it has white flesh, it's a turnip. If it has yellowish flesh, its a rutabaga.
But since you're in Ireland, it's turnips all the way down.
My farmer brother says rutabaga. He also says many vegetables took on odd shapes this year because of the strange rainfalls and bouts of flooding we had.
T won't knowingly eat them, so they get mashed with potatoes or pureed in soups. He has no idea I do this, and chows down perfectly happily. Meanwhile, he thinks it's hilarious that my 3-year old niece won't eat "pie", but will eat it enthusiastically if you call the same thing "cake".
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timeasmymeasure
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Date: 2011-11-14 03:02 pm (UTC)no subject
Date: 2011-11-14 03:06 pm (UTC)no subject
Date: 2011-11-14 03:34 pm (UTC)no subject
Date: 2011-11-14 03:35 pm (UTC)I often roast them, or slow-cook them in broth. If I only had these two little ones, I'd probably just dice them and add them to soup.
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Date: 2011-11-14 03:40 pm (UTC)Rutabagas come waxed to prevent moisture loss, so they'll keep longer. They're quite large. I generally stick with smaller turnips.
no subject
Date: 2011-11-14 03:42 pm (UTC)Okay, so looking things up in Wikipedia, a rutabaga is a cross between a turnip and a cabbage, sometimes a natural cross. The Irish/European name for a rutabaga is 'turnip'.
If it has white flesh, it's a turnip. If it has yellowish flesh, its a rutabaga.
But since you're in Ireland, it's turnips all the way down.
no subject
Date: 2011-11-14 03:46 pm (UTC)no subject
Date: 2011-11-15 11:58 am (UTC)no subject
Date: 2011-11-15 01:33 pm (UTC)no subject
Date: 2011-11-14 05:14 pm (UTC)My farmer brother says rutabaga. He also says many vegetables took on odd shapes this year because of the strange rainfalls and bouts of flooding we had.
no subject
Date: 2011-11-15 12:00 pm (UTC)T won't knowingly eat them, so they get mashed with potatoes or pureed in soups. He has no idea I do this, and chows down perfectly happily. Meanwhile, he thinks it's hilarious that my 3-year old niece won't eat "pie", but will eat it enthusiastically if you call the same thing "cake".
no subject
Date: 2011-11-16 12:41 am (UTC)