One of fall's most overlooked and under appreciated root vegetable, turnip roots make for stand-out gratins and are ideal for roasting or stewing. Both the root and flavorful greens are edible.
September 04, 2018
1 of 18Caitlin Bensel
Shaved Turnip and Grapefruit Salad
Fruity and just slightly spicy, Aleppo pepper teams up with grapefruit juice in a knockout vinaigrette, providing the perfect balance for the raw turnips. Turnips are high in vitamin C and have a good amount of fiber, to boot.
Roasted Turnips and Potatoes With Lime Juice and Parsley
Roasting the turnips softens their peppery bite, resulting in a caramelized flavor that goes perfectly with smoked paprika. Pair with roasted pork tenderloin and a salad to make an easy, company-worthy dinner.
Winter white turnips peak from October through February. Like the tender baby turnips of late spring and summer, the smallest bulbs of this root vegetable yield delicate, sweet flavor. (Large turnips can be tough and woody.) Turnips are great candidates for a variety of cooking methods: roasting, braising, sautéing, and steaming. You can also thinly shave or julienne them to use raw in salads. Try this recipe to incorporate both bulb and greens in one dish.
This comforting, winter dish makes use of delicious pomegranate in two ways: The juice goes into the sauce and the arils, or seeds, go atop the chicken for an elegant touch.One taste, and you know exactly what season it is. The roasted chicken, earthy rice, and peppery turnips are classic comforts, but it's the fruity pomegranate sauce that makes the dish sing. Family friendly and crazy easy to make, this is a chicken dinner you're going to want to add to your weekly rotation.
Translated from the Germanic Alsatian dialect, baeckeoffe means "baker's oven," as it was traditionally a dish that was brought to the local baker to cook in his oven. Classic versions are loaded with meat, but our vegetarian riff is equally hearty and rich.
Replacing familiar potatoes with wintry turnip and parsnip gives this gratin a slight sweetness that's deliciously different. The mild flavor of the veggies screams for a strong, pungent cheese; substitute an aged cheddar, blue cheese like Stilton, or Monterey Jack.
Ask your butcher to cut a 1-pound roast for you, or buy a larger one (especially if it's on sale) and freeze the rest for later. Use a dark beer that's not too strong; stout will overpower the other ingredients.
Showcasing the best of fall's flavors, this hearty dish combines tart apples with smoky bacon, pungent cabbage, and sweet maple syrup. The apples and vegetables cook along with the pork so the flavors are harmonious. Full-flavored, tart apples, such as Granny Smith, Jonagold, Albemarle (Newtown) Pippin, Roxbury Russet, or Winesap, provide the best flavor.