One Good Turnip Deserves Another

One Good Turnip Deserves Another by Keith Johnson in the July/August 2013 issue of CarbSmart Magazine.

Finding turnips on a restaurant menu is a rare event, but smart chefs are rediscovering this versatile vegetable. Turnips can be baked, stir-fried, mashed, deep fried, stewed, hash browned, au gratined, pickled, roasted, grilled, or used in soups, and the leafy tops prepped like mustard greens. Inexpensive, under_appreciated and often overlooked, this cousin of mustard is fairly easy to grow, and can be found in farmers markets throughout much of the growing season. Learn more about this topic by reading the full article in the July 2013 issue of CarbSmart Magazine available in iTunes.

Available in:

Subscribe to our email newsletter for updated details.