tag:blogger.com,1999:blog-18071407.post1755483710958533351..comments2024-03-28T18:57:20.920+01:00Comments on Living the life in Saint-Aignan: Magret de canard aux navetsKen Broadhursthttp://www.blogger.com/profile/04430899802705818716noreply@blogger.comBlogger21125tag:blogger.com,1999:blog-18071407.post-63605354211181130572016-10-19T08:30:24.137+02:002016-10-19T08:30:24.137+02:00A lot of our recent attempts with turnips have onl...A lot of our recent attempts with turnips have only supplied us with the tops... we like them too. The Greeks use them all the time and have a name I cannot remember.... "She Who Must Be Obeyed" is still asleep, or I'd ask!!Le Pré de la Forgehttps://www.blogger.com/profile/02396822372095610004noreply@blogger.comtag:blogger.com,1999:blog-18071407.post-90687212044503313072016-10-19T08:26:34.673+02:002016-10-19T08:26:34.673+02:00People in the U.S. call rutabagas "yellow tur...People in the U.S. call rutabagas "yellow turnips" from what I've read. But here in France we get yellow turnips that are really turnips, not rutabagas. They have a slightly different taste and texture.Ken Broadhursthttps://www.blogger.com/profile/04430899802705818716noreply@blogger.comtag:blogger.com,1999:blog-18071407.post-89811328255630938292016-10-19T08:25:25.269+02:002016-10-19T08:25:25.269+02:00We called those "English walnuts" to dis...We called those "English walnuts" to distinguish them from black walnuts. In Québec they call them <i>noix de Grenoble</i>.Ken Broadhursthttps://www.blogger.com/profile/04430899802705818716noreply@blogger.comtag:blogger.com,1999:blog-18071407.post-69417908790576361422016-10-19T06:23:39.463+02:002016-10-19T06:23:39.463+02:00People in the U.S. southern states also eat rutabe...People in the U.S. southern states also eat rutabegas — my mother cooks them. My grandmother's favorite kind of greens was turnip tops, and I like those too, as well as rutabaga.Ken Broadhursthttps://www.blogger.com/profile/04430899802705818716noreply@blogger.comtag:blogger.com,1999:blog-18071407.post-22878513344332319112016-10-18T23:33:42.417+02:002016-10-18T23:33:42.417+02:00Rutabaga... or swede to me... is an English staple...Rutabaga... or swede to me... is an English staple... <br />many traditional stews wouldn't be the same without it.<br />We also cube, cook then drain and mash swede...<br />or swede and carrots...and serve up with butter melted into it.<br />And haggis wouldn't be tha same served up "wi'out 'neeps!"<br />'Neeps are not turnips, but bashed swede!Le Pré de la Forgehttps://www.blogger.com/profile/02396822372095610004noreply@blogger.comtag:blogger.com,1999:blog-18071407.post-38831847319838364922016-10-18T17:31:26.479+02:002016-10-18T17:31:26.479+02:00I didn't know about the name Swede- I had a fr...I didn't know about the name Swede- I had a friend that used to call walnuts, "yankee nuts" since we eat so many pecans down here. Your dinner looks delicious!Evelynhttps://www.blogger.com/profile/17824964122794535252noreply@blogger.comtag:blogger.com,1999:blog-18071407.post-20799900142452350462016-10-18T16:39:52.313+02:002016-10-18T16:39:52.313+02:00Your dish looks wonderful! I grew up eating a lot ...Your dish looks wonderful! I grew up eating a lot of turnips and rutabagas. I had always assumed that turnips and rutabagas were related. I think one reason is that my dad, who grew up in suburban Atlanta, called them northern turnips. <br />Margarethttps://www.blogger.com/profile/17672462879258564321noreply@blogger.comtag:blogger.com,1999:blog-18071407.post-26068659645480878592016-10-18T14:13:04.657+02:002016-10-18T14:13:04.657+02:00I like pork cooked in milk, and chicken cooked in ...I like pork cooked in milk, and chicken cooked in milk too.Ken Broadhursthttps://www.blogger.com/profile/04430899802705818716noreply@blogger.comtag:blogger.com,1999:blog-18071407.post-91498874217340271532016-10-18T14:11:49.234+02:002016-10-18T14:11:49.234+02:00Mer... mince, j'ai encore oublié les carottes....Mer... mince, j'ai encore oublié les carottes.Ken Broadhursthttps://www.blogger.com/profile/04430899802705818716noreply@blogger.comtag:blogger.com,1999:blog-18071407.post-32174879902162244942016-10-18T13:27:57.783+02:002016-10-18T13:27:57.783+02:00Sorry, of course it was ...confites au lait.Sorry, of course it was <i>...confites au lait</i>.chmhttps://www.blogger.com/profile/17765675930520613520noreply@blogger.comtag:blogger.com,1999:blog-18071407.post-83696749287273803982016-10-18T13:23:23.635+02:002016-10-18T13:23:23.635+02:00This looks delicious. Just like you, I love everyt...This looks delicious. Just like you, I love everything turnip, whether it is the root proper or the greens. And, again, no carrots! What's going on, here ? :-)<br /><br />I see you make good use of that pan. The last time I used it was to cook <i>côtes de porc confites au lasit</i> in SC.chmhttps://www.blogger.com/profile/17765675930520613520noreply@blogger.comtag:blogger.com,1999:blog-18071407.post-28667552477620732152016-10-18T13:17:46.233+02:002016-10-18T13:17:46.233+02:00Definitely.Definitely.Ken Broadhursthttps://www.blogger.com/profile/04430899802705818716noreply@blogger.comtag:blogger.com,1999:blog-18071407.post-78056630172093694462016-10-18T11:17:51.404+02:002016-10-18T11:17:51.404+02:00Those little pearl onions, oignons grelot, came fr...Those little pearl onions, oignons grelot, came frozen from Picard, by the way.Ken Broadhursthttps://www.blogger.com/profile/04430899802705818716noreply@blogger.comtag:blogger.com,1999:blog-18071407.post-4233278006420655162016-10-18T11:16:52.659+02:002016-10-18T11:16:52.659+02:00I had a hard time deciding whether I wanted the du...I had a hard time deciding whether I wanted the duck breast to be cooked "rosé" or whether I wanted to braise it so that I was completely cooked through. If you make canard aux navets with a whole duck it would be braised or roasted that way, fully cooked, and if you make it with duck legs then those would also be braised until nearly falling off the bone. Like confit de canard, which would also be good. I finally went with rosé because it took a lot less time.Ken Broadhursthttps://www.blogger.com/profile/04430899802705818716noreply@blogger.comtag:blogger.com,1999:blog-18071407.post-43012844605284292332016-10-18T11:14:26.597+02:002016-10-18T11:14:26.597+02:00We haven't tried to grow turnips or carrots et...We haven't tried to grow turnips or carrots etc. in our heavy clay soil. We did have success with potatoes one year, however. I can recommend the boule d'or turnips. I'd think in your valley you'd have the right kind of soil for them.Ken Broadhursthttps://www.blogger.com/profile/04430899802705818716noreply@blogger.comtag:blogger.com,1999:blog-18071407.post-47415363829105909742016-10-18T11:08:15.910+02:002016-10-18T11:08:15.910+02:00It helps if you glaze them with honey, sugar, or s...It helps if you glaze them with honey, sugar, or something like teriyaki sauce. I know some people find turnips to be bitter, but I don't. I'm also surprised to hear that you actually like rutabagas! So few people do.Ken Broadhursthttps://www.blogger.com/profile/04430899802705818716noreply@blogger.comtag:blogger.com,1999:blog-18071407.post-91459383735141735692016-10-18T08:47:29.736+02:002016-10-18T08:47:29.736+02:00I meant to add, it's a perfect dish for the se...I meant to add, it's a perfect dish for the season.Jeanhttps://www.blogger.com/profile/09726164724131916224noreply@blogger.comtag:blogger.com,1999:blog-18071407.post-34357583999341419012016-10-18T08:45:38.245+02:002016-10-18T08:45:38.245+02:00Looks delicious!
We are fans of turnips, in fact a...Looks delicious!<br />We are fans of turnips, in fact any root veg. We had beef stew with the full set in it yesteday, turnips, swede, carrots, potatoes, parsnips, also leeks, done in the slow cooker for nine hours.<br />Love the idea of this recipe, we shall try it!Jeanhttps://www.blogger.com/profile/09726164724131916224noreply@blogger.comtag:blogger.com,1999:blog-18071407.post-3862456218955159092016-10-18T08:28:55.857+02:002016-10-18T08:28:55.857+02:00Je drool!
We've grown these...
but the soil i...Je drool!<br />We've grown these... <br />but the soil in Leeds was very sandy and didn't suit "roots" very much...<br />except for four types... <br />swede proppa...probably <i>because</i> it was cabbage based... <br />and any carrot, parsnip or beetroot.<br />Here, on the otherhand... we've had no real luck with swede or turnip...<br />but beetroot and carrots... no problem! <br />And no problem with parsnips either...when they bleedin' germinate!!<br /><br />There is one turnip that I would love to grow again... Virtue's Hammer... <br />or Marteau over here... and we did have success ONE year in Leeds...<br />they are sweet and tender all the way through, with a creamy texture when young and raw.... <br />and can be grated into salads!!<br />Le Pré de la Forgehttps://www.blogger.com/profile/02396822372095610004noreply@blogger.comtag:blogger.com,1999:blog-18071407.post-86534906472963465672016-10-18T08:28:31.618+02:002016-10-18T08:28:31.618+02:00I bought a yellow turnip the other day by accident...I bought a yellow turnip the other day by accident. I thought it was a swede, which I much prefer. I added it to a blanquette de veau and put up with it. I sometimes get sucked into buying the pink and white turnips in the spring when they are small and irresistibly pretty. Shame about the taste though :-)Susanhttps://www.blogger.com/profile/06472449597146519943noreply@blogger.comtag:blogger.com,1999:blog-18071407.post-20133356620795867762016-10-18T07:18:48.854+02:002016-10-18T07:18:48.854+02:00Definitely yummyDefinitely yummyGosiahttps://www.blogger.com/profile/14604712540141917583noreply@blogger.com