Turnips

Turnips, like parsnips, are another old-fashioned vegetable long due a revival. For starters, it’s one of the prettiest of all the root vegetables, with rosy or violet tops and creamy white bottoms. Turnips are crisp and moist and have a mildly earthy taste—the perfect accompaniment for hearty fall and winter food, which is their peak season.

In France, baby turnips about the size of large cherry tomatoes are a favorite. They are as smooth as butter and delicious. These turnips don’t have to be peeled, so they can show off their splendid coloring. Most of the turnips in our markets are too big for really good eating. Look for turnips no larger than an egg. Don’t buy them at all if they are larger than two inches. Look for firm, unblemished skins and turnips that feel heavy for their size. If they feel light, they’ll be woody when you cook them. If the turnips have the fresh greens still attached, separate the leaves and cook them like spinach.