In Sea­son: Turnip

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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

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