It’s time to show the humble turnip some love. Allow us to count the ways: Roast them (turnips caramelize like carrots but have slightly less sugar), fry them (for starchy, fluffy fries with two-thirds less carbs than potatoes), or eat them raw (taste like radishes). The only misstep? Overcooking. You’ll get a stinky, boiled- cabbage flavor—and nobody loves that.

By Heath Goldman

Save some green

Don’t toss the leaves if they’re still attached. They are delicious sautéed with garlic or chopped raw and sprinkled over dishes as a garnish. Separate the leaves from the roots and store them on their own, loosely wrapped in barely damp paper towels in a plastic bag. They’ll keep in the crisper for up to 2 days.

Root, root, root...

...for the young, small (about 1-inch-long) turnips that show up in early winter. This is the sweetest and crispiest crop of the year. Look for turnips that are firm and unblemished and feel heavy for their size. Store them unwashed in a sealed plastic bag in the refrigerator for up to 2 weeks. Trim the roots and peel right before using.

Recipes by Paige Grandjean

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