This simple trio of vegetables makes a different and colorful side dish.
This is the time to try turnips, when the fresh ones are just arriving at the store and farmers markets. When young, they have a subtle sweet taste. Pairing turnips with carrots and onion enhances all the flavors.
In this recipe, simply steam the vegetables in salted water and butter until they’re tender, being careful not to overcook. The turnips will look translucent rather than white when cooked.
Cut the turnips and carrots about the same size since they take about the same amount of time to cook.
You can adjust the cooking time if you want the vegetables more tender; just don’t let them get mushy.
One day, I’ll make a soup with this recipe by pureeing the vegetables and adding chicken broth for the base and maybe a bit of cream.
Corinne Cook is a columnist for The Advocate. Reach her at firstname.lastname@example.org.