Tuesday, February 22, 2011

Inspired: Turnips

Winter continues to slog on at farmer's market. It's all cabbage, citrus and root vegetables. This week, I brought home chinese broccoli, yu choy, radishes, turnips, beets, eggs, tangerines and a half grapefruit/half orange.

Turnips are turning out to be my new winter favorite. Halfway between a radish and jicama, they're so good raw and I heard they make tasty mashed "neeps" as well. I think this recipe, with horseradish, will be next.

2 comments:

Katie said...

Oooh, I just made chicken and dumplings with parsnips and turnips instsead of potato and it was SOOOO good!

Atelierkimbo said...

Don't forget the beet greens for something different! We got ruby and golden beets from the farmer's market, and saved the beet greens to use for a side dish last night. Saute in butter with some lemon juice for about 5 minutes, then add salt pepper (and shallots if you have them) and cook for 5 minutes more. Enjoy! Love parsnips and other roasted root veggies as well.