Some work, some don't. We keep a game plan B in case of disaster.

Last edited Sun Jan 14, 2024, 04:21 PM - Edit history (1)

They're shaped like the little purple ones, much larger, and white/pale green. I don't know what they are.

I put them into a pan, to simmer like brats. They are soggy and fell apart, so they are off the menu. I'll make meatloaf for dinner. lol

They're always adding flavors to sausages now. I wonder what they're covering up

I'd have to go with vegetable

They're closely related to turnips, but bigger.

and not yellow. They called them something else at the market. They're not Kholrabi, though the color is about the same.

It definitely looks like a Brassica of some sort - and that's a big world-wide family. Do you remember where you got them? I've seen yellowish turnips in Italian and Japanese seed catalogs, and I'm sure there are other varieties. Doesn't look like something in the potato family.

Last edited Mon Jan 15, 2024, 02:37 AM - Edit history (1)

Chop in chunks and roasted like potatoes along w/carrots, onions as for crock potted beef (chuck/English) roasts or pork roasted shoulder/butts or loins. Roasted dry and seasoned as desired, they are a bit powdery in texture and sweeter than potatoes. Or, whatever, steamed or boiled in pieces, or mashed. Interesting uses might be in a stir fry or w/artisan beered sauerkraut-or maybe a pierogi filling with home-fried crispy peppered bacon bits??? Cooked, they do taste a bit milder than their purple cousins. Surely not something with which to have fried alongside eggs or to make borsht!

I had never heard of or seen a white beet, so I ordered from a local veggie vendor off Market Wagon. It was huge, hard as a rock, and difficult to cut up, but I'm a bit shy with really big, sharp knives.

https://www.livestrong.com/article/445016-how-to-cook-white-beets/

but have never seen one. The rootlet does look beet-y. A beet will have rings -even red ones, which have alternating dark red and darker red ones - if you cut them on the equator.

lol

After a few surprises I now write the name and date of everything that goes into the freezer. It avoids unpleasant surprises, like pulling what you though were slices of meatloaf out and upon thawing having it turn out to be fruitcake. Or vice versa.

But whatever these were, might have been something one of our daughters gave me. I probably won't ask, so I don't hurt their feelings.