This is my favorite T-shirt. Mac Daddy and the boys gave it to me for my birthday. I’ve been known to wear it with jeans, baggy khakis, and even a leather skirt with a jaunty crop jacket. Anyone who’s talked to me for one second knows that I love word play. I also love food. And yes, I do actually love turnips and beets…and I grow thyme in my garden. Do you see how this shirt was just made for me?
I received two boxes of fresh produce from Papa Spud’s the other day. I swooned over the turnips. First I sauteed the greens with some collards in bacon and garlic and let it braise in chicken stock for several hours. Those greens melted and danced on my taste buds. The leftover greens were the perfect addition to my soup of Thanksgiving leftovers. I sauteed garlic, onion, and cubes sweet potatoes in butter and olive oil. Then I added a few cups of turkey stock, leftover gravy, shredded turkey, and leftover greens. Let it all simmer, and voila, soup! Fresh parsley garnish finished it off, and crisped French bread slices gave us something to dunk.
But I digress…I’m here to tell you about my turnips.
After those turnips were stripped of their tops, I peeled and quartered them for roasting. Preheat oven to 425. Drizzle turnips with olive oil and sprinkle on some sea salt. Roast for 15 minutes and turn. Roast 15-20 minutes more until turnips are slightly browned on the edges. Add freshly ground pepper and salt to taste. Some people like to drizzle some honey on top to cut the earthy bite of turnips, but I don’t think this dish need any sweetening. I’m telling you, these are spectacular. Just don’t tell your guests that they’re turnips until they’ve had a taste. Why do people hate the humble turnip so? Help me debunk the turnip’s bad rep.
I have been a long time, loyal customer of Papa Spud’s. I’ve received a month of complimentary produce deliveries. Opinions are my own, and truth be told, I rave about Papa Spud’s even when I pay for my own delivery.