Elizabeth’s Pick: Turnips (Yes, Turnips.)


Published:

I picked up my first CSA box last week, from Celestial Harvest. It’s also the first time I’ve participated in a CSA, so I had no idea what to expect when I cracked open that waxy box and peered inside. Which is one reason I’m on this magical produce tour—to try new things. At the Mill City Farmers' Market, for example, I make a beeline to the patty pan squash, spring onions, Love Tree Farmstead’s goat cheese, and occasionally Aunt Else’s Aebleskivers. The list does not include turnips. Which is exactly what I pulled out of the box, in all of its big, purple, rooty glory. Like when confronted with an ugly child, I forced myself not to look away. Then, I did what every modern cook does in times of desperation—turned to my Facebook friends for recipes. The resounding answer: roast the sucker. A generous sprinkling of sea salt, a drizzle of olive oil, and 30 minutes at 425 degrees later, I had this:

For a savory twist, I finished with fresh thyme—a little trick that works beautifully on any root vegetable. My husband turned his nose up at the dish, flashing a vaguely familiar look of disdain, but I dug right into those tender, charred morsels. And just like that, I made peace with turnips.
 

Edit Module

About This Blog

Minnesota Monthly's Taste Blog answers your restaurant and dining questions, dishes on latest discoveries, reflects on breaking news, and generally brings the plate to the page with a skilled crew of experts: Learn more about the Taste bloggers.

Have a food-related question? Email rfischer@mnmo.com

Edit Module
Edit ModuleShow Tags Edit Module