Barley is so filling in a good sense. Boil a cup of veggie broth, half a cup of pearl barley, turn in some chips off the old turnip, half a roughly chopped tomato, half a stem of celery. Boil for a few minutes then bake at 350 degrees for an hour.
Beside that is 1/2 a mashed acorn squash mixed with 1/4 chopped red onion, 1/3 can of coconut milk and some garam masala, ginger, and some indonesian spice mix to boil up for a soup.
On the other burner, dried brown lentils cooked in water with cumin and cardamom. Can’t forget the brussels spouts, ounce for ounce, lotta nutrition there and with ginger in the pot, not so much cabbagy-smell.
Turnip doesn’t turn up at the table too often. Maybe it should roll thru more often.
I love Turnip,I just posted Masoor dal with turnips and mint at Aroma.Dish sounds great Pearl.