Consider the humble turnip. Humble, because so many people treat it snobbishly. How would you feel if you were a turnip, lying there hopefully in the supermarket bin and watching all the good cooks strolling past you without a second glance? Even a potato gets better press than a turnip.
I confess, I’ve never been fond of turnips. Except once, my mother peeled and roasted one next to the Shabbat chicken, and it was delicious. It soaked up some of the chicken drippings, and with its natural sweetness it just came out a winner. But I’ve never cooked one till recently.
I got ashamed of myself. There must be goodness in turnips. So I glazed me some young turnips and found them really tasty. Even The Little One, who wishes I would cook pasta every night, ate and liked them. The trick is to buy young, small turnips, and peel them.
The peel is bitter.
What follows is more of a method than a recipe.
Take your small, peeled turnips and either leave them whole or slice them thickly. Simmer them in salted water for 15-20 minutes. They should be just tender when you take them out of the water.
Drain them very well. Heat some oil or butter in a skillet and brown the turnips in it.
Season with salt, pepper, paprika and powdered sugar, turning the turnips around to get colored. Add tablespoons of stock or water (stock is better; can be vegetarian stock) to make a thin glaze. Taste to adjust seasonings.
Chop parsley or celery leaves and roll the turnips around in them. Serve hot.
Try it, you might make a new vegetable friend.