|A family of turnips|
Turnips are often thrown together with other root veggies, or mashed along with potatoes. I wanted to make something that just featured the turnips alone. I found this recipe on epicurious for glazed turnips with scallions and parsley. This was a somewhat successful recipe, the main problem being my lax job of peeling the turnips. I read that for smaller turnips you don't have to peel them, so for the little one I didn't and the larger ones I kind of just peeled like a carrot. Not realizing that turnips skin is a little tough this makes for an interesting textural contrast when eating soft braised turnips. Now I know that they need to be peeled thoroughly, I will not make that mistake again. They did however braise nicely, and are a good pairing with the green onion and parsley. They make me want some sort of meat on the side.
|The Finished Turnips|
Thankful For Greens And Vegetables