purpleinopp, there are turnips and then there are turnips. I grew some this year that were so strong and bitter that I couldn't eat them, I don't think the cows even liked them very much. My extension service tells me that the heat makes them bitter and "strong" (we had lots of days over 90 and several over 100, very unusual for Northern/Western Michigan). Well I guess it sure did! Good turnips, though, are delicious, mild and sweet, I like to eat them raw. LOL, dcarch. Peppi, I have never waxed any of the root crops, that's why I put the turnips in the freezer already. Parsnips, I'm not so sure about. My garage is good right now, but it'll get below freezing by Christmas. My basement is too warm. The cellar at the farm is pretty good, but I've always just stored parsnips in the ground, covered with a layer of mulch and dug them as I wanted them. These, I just don't know about. So, how do I wax them? Paraffin? Hey, I'd share!!! Annie

Turnip Fries Ingredients: * 8 medium turnips (about 2 1/2 pounds) * 1/2 cup heavy cream * 1 teaspoon Splenda * 1 teaspoon freshly grated nutmeg or 1/2 teaspoon ground nutmeg * 1 teaspoon freshly ground black pepper * 1/4 teaspoon salt (sea salt works best) * 1/4 cup grated Parmesan cheese * Olive oil spray * Lime juice Peel the turnips with a vegetable peeler, slice and cut into 2 1/2-by-1/2-inch sticks. Pour 1/2 cup heavy cream into a large bowl and place the turnip sticks into the cream. Fill bowl with cold water until the turnips are completely covered. Add 1 teaspoon Splenda. Swirl a bit to mix and allow to sit in cream mixture for 10-15 minutes. (This cream-soaking step removes the "bite" flavor of the turnips, leaving them with a milder, more potato-like flavor.) Rinse in colander with cool water and pat dry. Preheat oven to 425°F. Combine turnip sticks with the nutmeg, pepper, sea salt and Parmesan cheese in a large plastic (Ziploc-type) bag. Seal the bag and shake well to coat the turnip sticks. Spray 2 large baking sheets lightly with the olive oil spray. Spread the turnips in a single layer on the sheets and spray again with the olive oil. Bake in a preheated 425°F oven for 15 minutes. Turn the fries over and continue baking for 15 minutes, until the fries are tender and golden in color. Serve hot with a sprinkle of lime juice. ** some people like to sprinkle a little chili powder or cajun seasoning on for extra spice. Some recipes say to leave the skin on, feel free to try it either way, I think the skin makes them rubbery and more tart. Makes 8 servings. Approximately 4.5 carbohydrate grams per serving. I don't remember where I got that recipe but I liked them. Crab Bisque The Soup Nazi's Crab Bisque Ingredients: * 4 pounds snow crab clusters (legs) * 4 quarts water (16 cups) * 1 small onion, chopped * 1 1/2 stalks celery, chopped * 2 cloves garlic, quartered * 2 small turnips, peeled, chopped * 1/4 cup fresh chopped Italian parsley * 2 teaspoons mustard seed * 1 tablespoon chopped pimento * 1/2 teaspoon coarse ground pepper * 2 bay leaves * 1/3 cup sugar-free tomato sauce * 2 tablespoons half and half * 1/4 cup unsalted butter * 1/4 teaspoon thyme * 1/8 teaspoon basil * 1/8 teaspoon marjoram Remove all the crab meat from the shells and set it aside. Put half of the shells into a large pot with 4 quarts of water over high heat. Add onion, 1 stalk of chopped celery, and garlic; then bring mixture to a boil. Continue to boil for 1 hour, stirring occasionally (The white part of the shells will start to become transparent), then strain stock. Discard the shells, onion, celery and garlic, keeping only the stock. Measure 3 quarts (12 cups) of the stock into a large sauce pan or cooking pot. If you don't have enough stock, add enough water to make 3 quarts. Add turnips, bring mixture to a boil, then add 1/2 of the crab and the remaining ingredients to the pot and bring it back to boiling. Reduce heat and simmer for 4 hours, uncovered until it reduces by about half and starts to thicken. Add the remaining crab and simmer for another hour until the soup is very thick. Note: This is a very slightly altered version of the soup that is Jerry's favorite from the Soup Nazi episode of Seinfeld. The recipe was naturally very low-carb. This is likely to be the best tasting crab bisque you've ever tasted and has no sugary fillers like commercial crab bisque. Makes 6 servings. 5 net grams of carbohydrate per serving.

No turnip or rutabaga puff on our thanksgiving menu, but definately turnip "whip"! Start off chopping (usually with my cleaver)a medium turnip in quarters, peeling with a paring knife, dice into quarter (or $1 loonie for Canadians LOL)sized pieces, cover with water, add salt if you wish, boil til 1/2 done, add 3 large carrots cut into chunks, finish cooking both til fork tender. Drain, add a chunk of butter, pepper, salt, a spoonful of brown sugar, and beat the daylights out of it all. I use my hand mixer, as I don't like it less than whipped. Make sure you drain the veggies really well, as they can become watery if the "whip" sits for a while. Some family members add nutmeg, but not for me thanks! I also save all the drained water for the gravy. Yummers! Mandatory on our table with the bird! Even English hubby says.."Wow! This has flavour", unlike his mothers boiled-to-deathg pot of swedes.

This would be great for NYD, but I won't be cooking for anyone :o) grits 'n greens 3 cups milk 1 cup water 1 chicken bouillon cube 1 cup "quick" grits 1 1/2 cup freshly grated Parmesan cheese 1 lb. greens (mustard, turnip, collard, spinach, chard, or any combo of these) or equivalent amount of frozen or canned greens 1 Tbsp. bacon drippings (or oil or butter) several slices of bacon, cooked and crumbled salt and pepper to taste Directions: In large heavy saucepan or pot heat the milk, water and bouillon cube to just below a boil. Slowly whisk in grits and cook for 5-10 minutes or until thickened, stirring often to prevent scorching. When grits are thickened, stir in 1 and 1/4 cup Parmesan cheese and allow to melt (reserve 1/4 cup for top). Remove from heat. Meanwhile, wash greens and heat bacon drippings in large skillet over high heat. Put greens in skillet while still a little wet from washing. Cook until thoroughly wilted, then drain. If using frozen greens, just heat and drain well; if canned, just drain well. Chop greens up very fine. Stir into grits mixture. Add salt and pepper to taste. Pour into casserole dish (I use 2 pie pans and freeze one of these for later). Top with crumbled bacon and remaining 1/4 cup cheese. Bake uncovered at 350 degrees F until bubbly, about 20-25 minutes. You want it to still be a little bit loose. It will thicken as it stands. Use broiler to brown top. This freezes well. Just thaw beforehand and cook as above, adding another 10-15 minutes