Something I hardly ever buy. But once in a while I’ll be in the produce aisle at the store and I’ll see them and feel kind of sorry for them. It’s not that they’re ugly – they’ve got those pretty purple tops. I guess people just have bad memories. Maybe their parents forced them to finish a plateful of underseasoned, mushy root vegetables before they could have dessert.
So I feel bad for those lonely, neglected turnips, and I pick up a few. They can hang out in the fridge forever, which is great, cause I tend to forget about them. Then I remember! And I’m so happy, cause honestly? I love ’em.
This is such a great way to use turnips – and a great way to introduce or REintroduce them to someone who may be a skeptic. I mean, honestly, doesnt’ bacon make everything better? I personally like the taste of turnips. But if you don’t, you don’t even really notice them in this dish. They just add a nice bulk to the potatoes – so you can enjoy a potato side dish with less calories.
Win for you – they are extrememly high in folate and iron – and win for the turnip!