Fall Fest: 4 Ways to Cook Turnips
Turnips are a root vegetable and also part of the cabbage family. They are a good source of vitamin C. Smaller turnips, which are younger, will have a bit more sweetness. Often overlooked, they can be sauteed, steamed, roasted or even braised to bring out their full flavor.
Bal Arneson peels and grates turnips before cooking them on the stove with cumin seeds, mustard seeds and curry leaves. Place the cooked turnip mixture into a large lettuce leaf and add some chutney. Wrap the lettuce around the mixture and eat as a hand-held appetizer.
Brussels sprouts and turnips can be cooked in a steamer for 10 minutes. If you don't have a steamer, use a saute pan with enough water to barely cover the vegetables. Toss them with a homemade anchovy butter before serving.
Mario Batali uses poppy seeds and paprika to enhance the flavor of these turnips. Add your other favorite root vegetables to make this side dish into a medley of fall produce.
Sunny Anderson braises cabbage and turnips by first searing them in a saute, and then cooking them slowly on a simmer. Apple cider vinegar will balance out the bitterness of the cabbage and turnips.
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