Turnip
Vegetable Soup with Basil and Garlic Sauce
(Soupe au Pistou)
Mashed Turnips with Nutmeg
Turnip plants were brought to America by early French and English settlers.
Glazed Turnips
Glazed turnips make a nice side dish for roasted meats or poultry.
Active time: 20 min Start to finish: 35 min
Risotto with Turnips and Bacon
This recipe can be prepared in 45 minutes or less.
The Envelope Please
These savory pastry packages are a fitting presentation for Oscar night - plus they're perfect with the ham. This recipe makes few extras for second helpings.
Pearl Onion and Turnip Gratin
Turnips stand in for the usual potatoes, giving this gratin a rich, hearty taste.
Couscous with Lamb Stew
Active time: 1 1/2 hr Start to finish: 3 1/2 hr
This recipe, which accompanied our 1954 article on Tunisia, called for what were then two very exotic ingredients. One, the granular pasta called couscous, is now commonplace in supermarkets across America. The other, dried rose petals, is available by mail order.
Green Beans, Peas, and Turnips in Warm Vinaigrette
If you trim and blanch the green beans and turnips one day ahead of time, this dish will come together in just minutes.
Diced Carrots and Turnips
Can be prepared in 45 minutes or less.
Root Vegetable Soup Drizzled with Truffle Oil
Pan-roasting the vegetables imparts an earthy sweetness to this dish.
White Root Vegetable Soup with Thyme Butter
Pair this with a crisp French Chablis, the Chardonnay-based white from Burgundy.
Café Boulud's Blanquette de Veau
"I recently had lunch at Café Boulud here in New York," says Shelli Rafkin of New York, New York. "My entrée, blanquette de veau, had the most incredible sauce I've ever tasted. The whole dish, in fact, was sensational."
In this variation on the classic stew, the veal and the vegetables are cooked separately and combined at the end, when they're topped with a rich white sauce.
