In Season: Turnip
This often overlooked winter vegetable can add some major pizazz and nutrients to your cooking. Turnips are a lovely creamy white with a purple or green top to signal where sunshine splashed during their growth. They are in season from October to March, and have a slightly sweet peppery taste. To make sure you’re selecting the best turnip from your grocer, pick a smaller bulb, and make sure it’s firm and heavy for its size. Once bought, you can store them in a cool dry place for up to a week before using. You can count on turnips for vitamin C, phosphorus, and fiber, as well as vitamin B , calcium, manganese, and potassium.
6 Season 2 pounds cut and quartered turnips with ample salt and pepper. In a large ovenproof sauté pan, heat 4 tablespoons butter until it starts to brown. Add turnips and toss to coat well. Add 2 tablespoons poppy seeds and sauté until light golden brown, about 8 to 9 minutes. Add 1 tablespoon paprika and toss to coat. Add 4 tablespoons red-wine vinegar and cook until evaporated, 4 to 5 minutes. Remove from heat and serve. Mince 1 small bunch parsley and 1 garlic clove. Bring 5 cups broth of your choosing to a boil in a casserole dish. Shred 1¾ cups tender turnips into the broth, and then stir in ¾ cup short-grained rice. Cook, stirring occasionally, until the rice is just shy of being done, then add the parsley mixture and ½ cup grated parmesan cheese. Serve with more grated parmesan, if desired. Source: Adriano De Carlo