Turnips

The much maligned turnip is more likely to evoke an image of a Dickensian boarding-school dining room than a picture of anything tasty. True, when made into a puree without the mollifying effects of potato, turnips can be bitter and aggressive. But when glazed or roasted, they have a depth of flavor that makes them a great accompaniment, especially to roasts or sautéed meats. When shopping for turnips, select those that feel heavy in your hand. As they age, they get spongy and bitter.