Since of course it is winter, we are talking root veg today.
Just the name root vegetable makes me excited. I know, it’s a little weird.
I just love how root veggies have such an earthy flavor, but each vegetable is so unique. Also, they last a long time and all taste amazing roasted.
So, today I’m featuring an ingredient that you can definitely find at your local farmers market right now (at least in NC): the turnip!
Tell me more:
A turnip is a root vegetable that looks a bit like a large radish with a white and purple or pink bulb attached to green leaves.
Where do I buy it:
You can find turnips mostly year-round (though they’re popular in the winter months) at your local farmers market or even the grocery store.
Where do I store it:
After buying a turnip, you should cut the greens off and store the root (the big, round white part) in the refrigerator.
How do I use it:
Although the greens can be sauteed or cooked just like another green, I’ve been using the roots a lot lately.
We love them just roasted in the oven with other chopped root veggies dressed in olive oil and salt and pepper (400 degrees for 30 minutes should do it). I don’t have any turnip recipes on the blog as of yet, but there are so many ways to use them:
- Stir fry (put them in when you add your carrots or broccoli)
- With other veggies under your roast chicken
- Roasted with pork
- Pickle them (You can also buy these at Neomonde’s olive bar)
- Thinly slice them and use as a garnish
- Puree them
- Put some in your potato soup
In fact, we just had a fabulous dish of pork sausage and pork shoulder with roasted turnips at Death & Taxes in Raleigh.
Have you ever cooked with turnips? If not, I hope you’re ready to try them now!