19 ways with root vegetables
Move over, potatoes--these stars of the cool season add a sweeter dimension to sides, soups, and more
Recipe: Roasted Parsnips
Recipe: Parsnip and Apple Soup
Recipe: Jerusalem Artichoke Slaw
Recipe: Sweet Potato-Parsnip Latkes
Recipe: Mashed Celery-root Potatoes
Recipe: Root Vegetable Smash
Recipe: Celery Root and Potato Mash
Whether you use peppery purple-top turnips or the sweeter Tokyo variety, this salad is excellent with a bowl of rice, braised short ribs, or even a burger. A handheld slicer makes quick work of the prep.
Pommes Anna, a classic French dish of thinly sliced potatoes, takes on an appealing sharpness in this turnip version. Although you can use any pie pans, metal ones brown the turnips most evenly; you’ll also need a handheld slicer.
Recipes: Turnips Anna
Cooked till they’re sweet and mellow, turnips are less fibrous than the daikon traditionally used in this homestyle stew, and they make a good bridge between the beef and salty-sweet braising liquid.