Winter 2019 Issue
OF TRAVEL & HOME
In the winter months, the street vendors of Rome, bundled against the chill, hawk roasted chestnuts. Their blunt, gravelly solicitations sound the same as the solicitat...
IN SEASON
What to do with Turnips
Pureed with vanilla bran
Chef Zod Arifai (now at Duke and Elephant in Martinsville) once insisted that turnips should be dessert. With this approach, you may agree. Simmer cubed turnips until soft in a pan with cream and a scraped vanilla bean. Puree. Voila! (For a more savory twist, simmer in chicken stock with caramelized garlic; puree with cream warmed with vanilla.)
Mashed
Steam the turnips until tender; blanch the greens in boiling water. Mash the turnips and mix in the blanched greens. Adapt as per your favorite mashed potatoes recipe, adding salt, butter or olive oil to taste. If you like, add potatoes to the mix.
Sautéed Greens
Brown garlic in a skillet over medium-high heat. Add turnip greens. Sauté for a few minutes, until limp. Season with salt and pepper.
Roasted
Roasted vegetables are a winter staple, and turnips, when roasted, are surprisingly mellow. Peel and cube, coat with olive oil and salt and roast for 45 minutes at 400 degrees. Add Parmesan for fun. Or rosemary. Or nutmeg. We like them plain.
More Stories
Communities Near You
Related Stories & Recipes