Re: Thursday Night Chow? 2/13/2025

On 2025-02-17, Jill McQuown <j_mcquown@comcast.net> wrote:

>
When I was growing up my mother alternately made two kinds of beef stew.
  One version was thick and meaty and had drop dumplings cooked on top.
(That recipe came from *her* mother.)  The other was my dad's mother's
version and it was more like a vegetable beef soup (the broth was
practically clear) than a stew.  I much preferred the former, especially
since she'd often sneak turnips into the latter.  I don't care for
turnips.  It was sometimes difficult to figure out which was a chunk of
turnip vs. a chunk of potato.

Turnips are fine raw or pickled.  Their texture when cooked is a
little weird, especially if you're expecting potato.

--
Cindy Hamilton