Oops, my reply showed up in the wrong place.
You'd said you feel a recipe coming on.
I'll have to look online for how to cook with turnips and other root veggies.
They are VERY HARD and therefore difficult to chop up and cook, but my niece does. She sautees these cute little cubed beets and squash and such in coconut oil in a skillet. She who attended that herbal college in Minneapolis, the one inspired by Matthew Wood and Sanjay Popham.
Oh how much I have to learn.
How I'd love to get my youngest child out of the city and into a homesteading life of planting her own food ... but if she ever raised calves, she'd never let anyone eat them. Even chickens. She eats meat, yes, mostly chicken and less so the red meat. Seeing pigs in a truck on the interstate, heading to the slaughterhouse, gets her wrought up. And cows, peering through the slats of a big truck. I once had white feathers sticking to the windshield after following a truck full of turkeys, heading to the processing plant before Thanksgiving. Sad Times, for our tasty little friends.
Keto dieters often start with medical reasons - one guy with diverticulitis can eat meat and eggs and precious little else - but I wouldn't like to see our culture shift to a meat-based diet. I'm allergic to gluten, barley, quinoa, amarantha, etc, and I was already anemic since birth, so I rely on red meat for the iron I can't get from grains.
Lamb with rosemary! I've actually cooked that, thanks to Miles.
Next up, turnips too!
Don't let them get so big and they are easier to cut up. I also just found out that if you let them freeze a tad, they get softer. Just leave them under a bale of hay until spring!!! lol
I can't remember where I got this recipe, but it was lamb shanks, rutabaga, a few other root veggies, rosemary, tomato and orange peels. All cooked together in a stew. I popped a slab of good gouda (not smoked) on top, and man was it ever good! If only my cookbooks were unpacked! If I think of the name of the chef I'll let you know.