Turnips
Turnips used to be thrown as an insult in Europe, but now they're gaining popularity in America.
They look like parsnips, but turnips are lighter in color and have a sharp, sweet flavor. Like other root vegetables and their greens, turnips are an excellent source of vitamins and minerals, such as calcium and potassium.
Turnips need to be scrubbed, but not peeled. They can be eaten raw in salads or slaws, boiled and mashed like potatoes, or simply steamed and seasoned to taste. You can store unwashed turnips for 1-2 weeks in a plastic bag in the refrigerator.
Recipe
Glazed Baby Turnips - VJ in Madison -
1 1/2 pounds turnips, scrubbed and peeled
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2 tablespoons butter
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2 tablespoons sugar
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1 cup hot vegetable broth
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1/4 teaspoon salt
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pinch pepper
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1 teaspoon cornstarch
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2 tablespoons half-n-half
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2 tablespoons fresh parsley, chopped
Leave small turnips whole, and quarter or halve larger ones. Melt butter in a large saucepan and stir in sugar until dissolved and lightly brown. Saute turnips for 5 minutes. Pour in vegetable broth. Cover and cook over low heat for up to 30 minutes, or until tender. Season with salt and pepper. Stir in cornstarch to thicken sauce. Garnish with parsley. Yield: 4-6 servings.
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