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?


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