Key Ingredient: Turnip
No, no, no—don’t “turn up” your nose to this one. This usually white-fleshed wonder from the garden is part of a resurgence in the root vegetable scene. Its characteristic purple tinged top makes it easy to distinguish it from its yellow in color cousin, the rutabaga. Eaten raw these babies have a taste and texture similar to that of a radish, but if you roast them with garlic and spices, or cut and boil, then add to vegetable soup, you’ll taste where this underrated veggie really shines.Prepare: Always wash, trim, and peel your turnip to have it recipe-ready
Nutritional Highlight: High in vitamin C
Recipe suggestion: Chicken and Apple Stew
