Inspired: Turnips

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.

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There are 2 comments for this article
  1. Katie at 4:45 pm

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

  2. Atelierkimbo at 5:18 pm

    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.