We have an abundance of farmers markets in our neck of the woods, and with Fall here now, we are greeted by rows and rows of “root” crops to feast on.  The trouble usually is, like most folks, we run out of new ways to cook some of our old favorites.  Long before the supply of turnips, and similar crops, run out, we’ve exhausted our recipe file. 

Apart from boiling turnips, and mashing them with a little salt and pepper, there are other ways to enjoy turnips.  Of course, there’s the hearty harvest stews that I grew up with;  a big pot of beef surrounded by turnips, potatoes, onions, carrots, celery, and all your favorite Fall flavors.   I have a friend who has successfully oven fried them, coated with oil, Parmesan cheese, and salt and pepper, for a tasty and healthy alternative to regular white potato oven fries.  Also, I have seen a few recipes for turnips in Chinese cooking, but haven’t tried any yet.  It appears that if you thinly cut most root crops on a sharp angle, you can stir fry them and include them in a variety of dishes.  Turnips are a tasty surprise in your stir fry, when you are expecting only carrots, celery, and green or red peppers.  Also, pickling turnips is a unique recipe that may be worth trying.  I’m wondering now what other unusual recipes are out there for using our current root crop – turnips.