At Market: Turnips

You full-share CSA-ers got fresh turnips last week, and this week everyone will get some! There may even be some to sell. The great thing about these starchy roots is their high fiber content. You can use them in place of potatoes and up your fiber count for the day. Turnips also have a sweeter flavor than potatoes.

The other great thing about turnips is that you get two veggies in one. You can cook the greens and the root.

Like potatoes, you can steam, sauté or fry turnip roots. You can even peel them, chop them up and eat them raw. If you want to get a bit fancy with your turnips, try a Turnip Gratin. It’s sure to please turnip lovers and those who aren’t so sure about these slightly out-of-the-ordinary veggies. In the mood for something simpler? How about Simple Roasted Turnips? They make a great side dish or snack.

Now, on to the greens. They are similar to collard greens, but more tender with a slightly bitter flavor. Use them any way you would other bitter greens. If you’re planning to cook them in a quick manner such as Gina’s Turnip Greens, make sure to remove the tough center stem. If you’re planning to cook them for a long time, like in Gumbo Z’herbes, you can leave the stem intact.