Think we can give a little love to this under-appreciated root vegetable? Here are some ideas to get the wheels turning.
This time of year (ie, autumn), you'll find young turnips just plucked from the ground. These will be smaller and sweeter than the turnips you'll find later in the season. As such, they're a great way to ease your way into turnip-love. Use them in breakfast hashes and quicker-cooking dishes.
In the dog-days of winter, you'll want to cook older turnips a little longer to bring out their best flavor. This is the time for stews and braises. These turnips also soak up seasonings like a sponge, so don't be afraid to raid your spice cupboard.
• Turnip Hash with Broccoli Rabe from Martha Stewart
• Braised Turnips with Poppy Seed Bread Crumbs from Gourmet
• Turnip, Bacon, and Aspall Cyder Gratin from The British Larder
• Roasted Turnips with Maple and Cardamom from Fine Cooking
• Turnip and Potato Patties from Simply Recipes
• Parsnip, Potato, and Turnip Puree from Epicurious
• Lentil, Roasted Turnip, and Chard Soup from The Ginger Cook
• Turnip Chips with Crème Fraîche, Parsley and Red Onion from The Bitten Word
What are your favorite ways to eat turnips?
Related: Picked Turnips: Three Ways
(Images: Martha Stewart and William Abronowicz/Gourmet)
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Ooh, did you hear about this recipe on The Splendid Table yesterday? Turnips in Coconut and Mustard Seed Curry:
http://www.publicradio.org/columns/splendid-table/recipes/turnips_in_coconut_and_mustard_seed_currynariyal_wale_shalgam.html
I don't think I ever ate turnips before coming to Japan, but I cook with them quite often now. We also enjoy their inherent flavor as well by simply cutting up a bunch, rubbing with salt and letting sit for a few minutes, and then rinsing and eating. It's very simple, but still delicious. Make a yummy porridge with the leftover greens!
just picked a basket full of turnip from the garden. we'll be using them for our homegrown food challenge for the month of october. thanks for the inspiration! www.sweetlocalfarm.com
Oh surely all of you know how wonderful the greens are as well as the root! Cooked until tender in broth with Red Pepper flakes and a splash of Cider Vinager -- is a staple down here in the South!