Often overlooked in favor of the potato, turnips and rutabagas have a mild sweetness and earthy flavor that's at home in all sorts of dishes. Try delicate Hakurei turnips roasted and served with their greens, or add rutabagas to a cheesy potato gratin.
Rutabagas are the star in this autumnal twist on the well-known Sicilian eggplant relish. Get the recipe for Rutabaga Caponata »
Marinating turnips in salted yogurt draws out their excess moisture.
Serve this mash with pork sausages, if you like. See the recipe for Turnip-Potato Puree »
Sandra McCray at Dave’s Seafood Carry-Out serves an inventive take on rutabagas by stewing them with pork neck bones and ginger, then caramelizing them with sugar to deepen the flavor. See Recipe for Stewed Rutabagas » Back to Specialty of the House: Inside South Carolina’s Soul Food Restaurants »
Earthy rutabagas and aged Gruyere add intrigue to a classic potato gratin. Get the recipe for Potato and Rutabaga Gratin »
Roasted Turnips with Buttered Greens
Any root vegetable with greens, such as beets or radishes, can be used in this buttery, caraway-spiced dish. Acheson favors delicate Hakurei turnips. See the recipe for Roasted Turnips with Buttered Greens »