Follow the Crumbs ...

Today’s Foodism: The Original Kitchen Chameleon

Waverly Root

Really, can you blame a turnip? The turnip gets no respect. It’s the Rodney Dangerfield of the vegetable world. It’s a pity, too. Slivered turnips go well in salads. They also taste great roasted with a bit of balsamic vinegar and fresh herbs. Or how about sautéing  them in a little butter with onions, sweet red peppers, sweet whole kernel corn and baby spinach for a lovely side dish. And, speaking of the green stuff, the leafy greens of turnips are a phenomenal southern staple that can hold its own right up there alongside collard greens and mustard greens. Despite all of this potential chameleon-like greatness, we seldom show the turnip love. Is it any wonder that it’s fickle?

Advertisements

Care to comment?

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

%d bloggers like this: