Turnips are arguably the Gregory House of the vegetable world: homely at first glance and repellent to the uninitiated, but complex, multifaceted and ultimately quite compelling. They are in fact so versatile in fact that it is difficult to know where to begin; Raw, they are crisp, and at once sweet,peppery and earthy.Roasted, they become soft like cooked potatoes, their sweetness is enhanced, their pepperiness mellowed; turnips make a great addition to a winter vegetable roast, and can be mashed and combined with mashed potatoes to good effect. Their greens are delicious, cooked. You could, if you wished, cube the turnips, parboil, saute in the drippings of your roast meat, and throw in the chopped turnip greens at the last moment for a great accompaniment to roast duck, pork or beef. You can also pickle turnips with beets. This is a middle eastern appetizer called liffit, and it is common on the tables of middle eastern restaurants. Pickled turnips are a pinkish purple, beautiful
On the joys of eating local in New Mexico's northeastern mountains.