Thanksgiving is only a week away. Got my turkey order in at the very last minute. Now I’m thinking about vegetables. I’ve been making these little turnips for Thanksgiving, ever since I discovered that my local farm, Sport Hill Farm in Easton CT, grows them. They are sweet and crunchy. I slice them in half and brown them in a cast-iron skillet.
They also pickle well. I like the quick pickle recipes in David Chang’s Momofuku cook book.
And they also are quite nice roasted with other root vegetables, like parsnips, rutabagas and orange and yellow carrots.
Time to start thinking about the pies…