Lettuce turnip the beet .
by Brittany Grace
I find turnips to be an unjustly overlooked vegetable. The peppery bite and meaty texture aren’t that different from the beloved radish. Maybe they are too often identified as an overlooked white cube in a sad clump of soggy turnip greens, the way they are displayed in all-you-can-eat-buffets in the south and at church potlucks?
But. Turnips can taste delightful, especially when teamed up with a Japanese sweet potato (which has the texture of a baking potato, with a lovely floral sweetness), butter, thyme and a skillet.
Pan-fried turnip + Japanese sweet potato
A bunch of turnips, washed and dried (about 6)
One Japanese sweet potato, washed and dried (found at Whole Foods, can also sometimes be found at your local farmers market)
3 tbs. butter
Fresh thyme (a big bunch)
Salt + pepper
Cut the turnips and sweet potato into roughly the same size and shape pieces or cubes. No need to remove the skin (there are nutrients in there). Melt a pat of butter in a skillet on low. Take the leaves off the stem of thyme and set them aside. Add the root veggies to the skillet, tossing to coat them evenly with the butter. Turn up the heat to med, then to med-high, letting the veggies brown a little and crispen up. Sprinkle in salt and pepper, then toss and allow the veg to brown on the other side. Add the thyme leaves to a mortar and pestle, and grind with a teaspoon or two of salt. Sprinkle this herb salt on your pan-fried veggies.
Serve alongside a green salad, or with some garlicky sauteed turnip tops (greens), and a wedge of cornbread.