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