Quote:
Originally Posted by noswad
Thank you. That sounds good. I think the only time I ever had them before, they were boiled and really soggy
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Yeah, I don't think soggy would be good. You want them to be firm, maybe a little more firm than the potatoes in au gratin potatoes. I also highly recommend mixing turnips, rutabagas, and parsnips so you get a mix of flavors. I'm not sure that having one of them alone would work as well.