Look what turned up in your CSA box this week…Purple top turnips! This hearty staple of winter time gives you both a root AND a green to enjoy. If you can’t get to them all at once, use the tops first. Wash greens thoroughly (meaning more than once, to remove any dirt that escaped the farm) and braise as you would any greens like collards or kale. Then take your time with the roots whenever you want to roast them up or mash them like potatoes.
Note: Roots store best with the tops separated.
Here are a few recipes to try out.
Roasted Turnips with Maple & Cardamom