Wednesday, February 29, 2012

Turnip Rose

I know you're probably surprised to see something other than tomatoes here.  But during the winter I really do have an affinity for root veggies.  They just seem so perfect for cold winter nights.  And tonight?  Definitely cold and wintery.  It didn't rain today - although to forecast is calling for it tomorrow.

I remember growing up in Pennsylvania a lot of our big blizzards would hit in February, right as you felt that you might be done and over with the winter.  It appears the same Nature-trickery occurs here in California.  Warm weather, mild weather, then WHA-POW!  Rain and cold.

Part of me wants to rebel against the winter weather and serve something bright and summery.  But the other wants something more starchy.  Maybe it's catharsis - food that matches the weather with its wintery whiteness. (Say that 10 times fast).

I treat turnips like my other favorite root vegetable - potatoes.  Which means that before I use them, they get a good boiling.  After that, the skies the limit.  You can mash them, whip them, hash them, or even just toss them with some salt and butter.

1 lb turnips
3 Tbsp melted butter
1 Tbsp chopped parsley
salt and pepper 
  1. Peel turnips and quarter them.
  2. Drop turnip quarters into a large pot of boiling water  Boil until tender (about 10 minutes)
  3. Drain and toss with butter, parsley, salt and pepper.


  1. For some reason turnips are something that I still have to force myself to eat. I don't dislike them necessarily, but I don't ever crave them. I wish I liked them more, though, and plan on eating them until I do!

  2. I have to say, I haven't delved much into the world of turnip-eating. But how could they not be good mashed with butter!