Blanched Winter Vegetables with Thyme

This delicate dish of springtime colors has humble origins—turnips, rutabagas, and the oft-discarded stems of broccoli. Though it may sound unlikely, it has just the cheery element that’s needed in a drab month like January or February.

Many people balk at the thought of eating turnips and rutabagas and will scarcely give them a try. It’s unfortunate that these two vegetables are so maligned, for they can be quite sweet and very good, particularly when they are young. Older vegetabl