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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Supermarkets may carry watercress or a similar spicy green called upland cress (often labeled hydroponic cress); either is deliciously peppery.