Turnips

Raise your hand if you got super excited when you read the title to this post. Yeah, I didn't think so. I always thought of turnips as the weird, slightly squishier version of a vegetable which, as far as I was concerned, couldn't be improved upon, the potato. Turnips look OK on the farmer stand because they're a little purple and usually have a lovely green stem. But what in the world does one do with a turnip?

The answer is, lots. Like tofu, white potatoes and whole wheat pasta, a turnip absorbs and takes on the flavors around it with surprising results. I'm no expert on this vegetable, but I usually peel it like a potato then heat it in some way. My two favorite ways to prepare this seasonal veggie are mashing them or sauteeing them with shallots and garlic. You can get turnips from lots of farmers this time of year (I got mine from Houston Farms but Coldwater Creek has also had them) and I used garlic and butter from Simply Local.

Mashed Potato-Style Turnips (v, <5%, LPO)

3-4 medium to large turnips, peeled and cut in 3/4 in cubes

1-2 tablespoons butter

Salt and pepper to taste

Greek-style yogurt (optional)

1. Bring 2-3 inches of water to boil in a large saucepan
2. Boil turnips for 8-10 minutes or until just flaky when forked
3. Drain turnips and put in a large bowl
4. Using a potato masher, mash the turnips, adding salt and pepper, butter and yogurt to taste

Turnips and Shallots (V)

3-4 medium to large turnips, peeled and cut in 1/2 in cubes

2-3 tablespoons olive oil

1-2 medium shallots or other small onions

2 cloves garlic

1. Bring 2-3 inches of water to boil in a large saucepan
2. Boil turnips for 5 minutes or until just softening
3. While turnips are boiling, saute shallots and garlic with olive oil over medium-high heat in a frying pan
4. Drain turnips then add to the frying pan
5. Toss until covered with garlic and olive oil and heated through