These crunchy fried turnips from The Scuffletown Cookbook make a great holiday side.
Fried Turnips
- Turnips
- Water
- Pinch of salt
- Pinch of sugar
- Bacon or fatback drippings
To prepare turnips for cooking, wash and clean them thoroughly. It takes several washings to get them just right. Cut up turnips. Heat bacon or fatback drippings in pan, and add turnips, ¼ cup water, and pinch of salt and sugar. Turn turnips once. As soon as turnips are done, remove from heat. Do not overcook. Turnips should be crunchy.
The Scuffletown Cookbook can be purchased at the University of North Carolina at Pembroke bookstore, Cyna’s Jewelry in Pembroke, or by contacting Gloria Gates at globird2@bellsouth.net or (336) 578-1188.
Additional recipes from The Scuffletown Cookbook that appeared originally with this one:
Mama’s Christmas Cornbread Dressing
Shirley’s Fresh Baked Ham
Squash Pie
Boss Strong’s Collard Sandwich
This recipe reminds me of when my kids were young.
My kids LOVE fried turnip bottoms!
I have always fixed them similar to this recipe.
They wanted them made like hash browns.
Peel and cube turnip bottoms, cook until almost fork tender,drain, put on a flat grill or iron skillet, with bacon drippings and chopped onions.
When brown, add cooked bacon pieces, salt and pepper to taste.
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