Turnips

Turnip Manfred Koh
Buy small, firm turnips that feel heavy for their size. (As turnips age and grow bigger, their flavor becomes less sweet and their texture woody.) Keep them in a plastic bag in the refrigerator for up to 2 weeks. Turnips can be sautéed, mashed, boiled, pureed, roasted, or shredded raw. For a creamy mash: Boil peeled turnips until tender and mash with heavy cream, butter, nutmeg, salt, and pepper.

 

Recipe to try:


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Quick Tip

All-Purpose Croutons

Homemade croutons are a great way to make use of stale bread. To make your own: Toss ½ baguette (cubed) with ¼ cup olive oil on a rimmed baking sheet. Bake at 400° F, tossing once, until golden.