AppId is over the quota
Andrew Scrivani for The New York TimesCouscous With Turnips and Sweet PotatoesLast fall, I was speaking with the Meatball Shop chef, Daniel Holzman, and the conversation turned to one of his favorite side dishes: Smashed Turnips With Fresh Horseradish.
“Turnips have this beautiful natural sweetness,” he said. “We mash all kinds of things, but I never had smashed turnips this way. I was struck by how good it was.”
The turnip, Chef Holzman says, is one of the most “underappreciated and often overlooked” vegetables at the market. “They are super-delicious, really inexpensive and easy to cook,” he said. “But for whatever reason, they are not part of our regular culinary quiver.”
This week, Martha Rose Shulman weighs in with five new ways to enjoy turnips, including her own take on mashed turnips, as well as a frittata, a creamy gratin, a stir-fry and a comforting couscous.
Turnip Gratin: A turnip gratin can be a rich, creamy affair, but this lighter version made with low-fat milk is equally delicious and comforting.
Couscous With Turnips and Sweet Potatoes: This spicy couscous demands little in the way of prep time.
Frittata With Turnips and Olives: This dish is adapted from a Richard Olney recipe.
Rice Noodles With Stir-Fried Chicken, Turnips and Carrots: Turnips are a perfect winter vegetable for a hearty stir-fry.
Mashed Turnips and Potatoes With Turnip Greens: This recipe is inspired by colcannon, an Irish mix of mashed potatoes and kale or cabbage.
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