I used small white turnips in this recipe. They had quite a strong taste compared to yellow turnips which I think might be better. I cooked them much longer than recommended to get them tender. I rated it check + and I think I will try it again with the yellow turnip.
Tomorrow, I am making Hearts of Palm with Remoulade Sauce. It sounds wonderful as you wrap the hearts of palm in filo dough after tossing them in the sauce. It calls for Creole mustard though? Anyone know what that is?
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Found this recipe for Creole mustard on the internet. 6 tablespoons Dijon mustard, 1/2 teaspoon Worcestershire sauce, Tabasco sauce or hot sauce
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