I know not everyone likes turnips but some of us do. Turnip greens and the turnip roots appear on many Louisiana tables in the winter.

I got “hooked” on turnips when I bought the first bunch of small fresh turnips at the Red Stick Farmers Market years ago.

They were so much sweeter and milder than the larger ones I remembered my mama cooking. I’ve been enjoying them ever since.

Turnip roots are available all year in supermarkets. Look for those with a good shape and weight for their size. The lightweight ones can be woody and strong flavored. They should be fairly rounded and smooth skinned.

Wash and peel the outside skin, using either a sharp knife or vegetable peeler. This dish is simply boiled turnips with layered cheese sauce.

The freshness of turnips makes the difference.

Corinne Cook is a columnist for The Advocate. Reach her at food@theadvocate.com.