FRESH SWEET TURNIPS are available winter through spring, but there are some simple tricks to choosing the most flavorful options at the grocery store.
Look for small turnips that are heavy for their size, with lush, fresh green tops.
The roots should be firm and blemish-free.
Store whole turnips in plastic bags in your refrigerator for up to two weeks.
Turnip and Potato Gratin
This creamy and comforting side uses both turnip roots and greens.
Makes 6 servings
¼ cup unsalted butter¼ cup all-purpose flour1 pound russet potatoes,1½ pounds turnips, peeled and thinly sliced1 clove garlic, minced2 teaspoons kosher salt2 teaspoons chopped fresh sage3½ cups heavy whipping cream4 cups torn turnip greens1 cup panko (Japanese bread crumbs)½ cup grated Parmesan cheese½ cup chopped pecans2 tablespoons unsalted butter, meltedGarnish: fresh sage leaves
