Turnips: tasty and versatile
Enjoy turnips all season. This crisp root vegetable resembles a large radish and has a similar peppery flavor.
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Enjoy turnips all season. This crisp root vegetable resembles a large radish and has a similar peppery flavor. Turnips taste best when they're very fresh, so choose small to medium ones with taut purple or white skin (large mature turnips are more pungent). Refrigerate in a plastic bag, up to 3 days.
Turnips are often boiled but are also great raw: Slice into matchsticks or shred them and add to salads or slaws for crunch. Try roasted or steamed turnips tossed with butter or olive oil and herbs for a simple side. Or you could mash them like potatoes or purée them into creamy soups. Cook diced turnips into winter stews or braised dishes. Saute or boil the greens as a side dish.
Turnip and Sweet Potato Gratin
Makes 8 servings
1 ½ pounds turnips (about 3 medium), peeled and cut into 1/4-inch-thick rounds
Coarse salt and ground pepper
1/4 cup all-purpose flour
1 pound sweet potatoes (about 2 medium), peeled and cut into 1/4-inch-thick rounds
2 tablespoons unsalted butter, cut into pieces
3/4 cup low-sodium chicken or vegetable broth
1/4 cup dry white wine, such as Sauvignon Blanc
1 cup grated Gruyere cheese (4 ounces)
1. Preheat oven to 350 degrees. In an 8-inch square baking dish, arrange a single layer of turnips and sweet potatoes, overlapping slightly. Season with salt and pepper and sprinkle with one-third of the flour. Repeat for three more layers, sprinkling with salt, pepper and flour between layers. Dot top layer with butter, then slowly pour broth and wine into dish, keeping layers intact. Cover with foil and bake until vegetables are tender when pierced with a knife, about 45 minutes.
2. Increase oven temperature to 425 degrees. Remove foil and sprinkle cheese over dish. Bake until cheese is golden and bubbling, about 12 to 15 minutes. Let gratin sit 10 minutes before serving.
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