As I walked through the grocery store this morning, collecting all of the items of my shopping list, I got to thinking. It doesn't always happen, but I was all by myself, wandering down the aisles, and so it did. Anyway, I got to thinking that I use certain ingredients on a regular basis that many people have never cooked with. And if you have never cooked with something, you probably have no idea how to pick a good one at the store. I was picking out some turnips at the time, which explains the sudden pondering of root vegetables. And so, I decided to share some quick tips on picking the best turnips and an idea or two on what to do with them once you have bought them.
Tip #1: Pick a firm turnip. A good turnip will always feel hard when you try to squeeze it. If the turnip feels squishy, or like a perfectly ripened peach, put it back. Turnips soften as they get old and yucky.
Tip #2: Pick a smaller turnip. Turnips get woody and more bitter as they sit in the ground. A large turnip grew for longer and therefore has a greater chance of having a bad texture. And cooking it won't repair that texture issue. In that regard, the smaller the better. But I don't have the patience to peel tons of tiny turnips, so I usually aim for the medium-sized ones. About the size of an apple or smaller orange is my preference.
Tip #3: If it is purple all over, put it down. That isn't a turnip. You picked up a beet :) . All kidding aside, there isn't any major difference between turnips that are very purple and ones that are mostly white. So you don't need to worry too much on that front. But the above two tips work perfectly for beets as well, so now you know how to pick those too!
You bought the turnips, so what should you do with them? I would venture to guess that most turnips will end up peeled, diced and in a soup or stew. That is what I usually do with mine. However, there are many other ways to prepare them, including purees, pickling, roasting, and boiling. You might be surprised at how warm and comforting it can be to eat a turnip that has been boiled in a light broth, with a sprinkling of salt on top.
So the next time you walk into the produce section, grab a turnip or two and make something new.
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