First, the confession: I didn’t grow them, but I’m eating them like crazy. I get turnips (and carrots and more) from our friend, Theresa Mycek, the grower/manager of Colchester CSA, who lives just down the road and grows a fabulous selection of carrots, beets, turnips, and daikon radishes (and the proverbial more).
|Root veggies as a hostess gift|
Turnips (brassica rapa), which are relatively high in Vitamin C, are members of the same family as broccoli, kohlrabi (aka turnip cabbage), and rutabaga, (aka Swedish turnip or Swedes). The turnip itself is a large taproot, whose leaves are also edible. People over here on the Eastern Shore often stew the greens with bacon or ham and some onions or sauté the young leaves.
|Neeps (turnips) and carrots, washed|
|Peeled Hakurei and Gold Ball Turnips|
|Turnips and carrots prepped for roasting|
To roast turnips:
Peel and dice turnips into whatever sized pieces you like. I usually do them about ¾ of an inch because they shrink as they roast, and I like to have the outsides toasty and the insides still soft. Others cut them small for a chewier texture.
Toss them with maple syrup or honey, salt, pepper and a bit of oil with whatever spices you like to add. I usually do either berbere spice or smoked paprika and Adobo. Curry’s nice too. Toast at 350F for about 35 minutes or until desired doneness.