Like many late harvest vegetables, turnips are a poor and humble cook’s delight. Spicy and unassuming, they’re not the first thing most people reach for when they want a yummy veggie dish. But with a little attention, turnips are delicious and satisfying, and provide a perfect balance to the rich dishes that start coming our way this time of year.
Dice and use them in chicken soup, or cook baby turnips in a maple glaze, the perfect foil for a turkey dinner:
• Melt a tablespoon of butter in a large pan, along with a pinch of nutmeg or some slivers of sage leaf.
• Add a few tablespoons of maple syrup, a handful or two of quartered baby turnips, and enough water to cover. Bring to a boil, then simmer until only a thick glaze is left.
• Season with salt and pepper and serve as a hearty side dish.
Dig in to this delicious, seasonal star, knowing you are consuming great quantities of cancer-fighting phytochemicals, along with calcium, iron and vitamin C.