Pickled, roasted...you choose.
Turnips get a bad rap. We either forget that they exist or relegate them to some depression-era food of yesteryear. But turnips are as versatile as potatoes and as tasty, too. Just be sure to clean or peel your turnips, and trim off the stem and root ends, before cooking them. There’s another reason turnips should be the stars of your spooky season: they’re the O.G.
Put them in big, heat-resistant jars, then pour in the hot pickle brine. They’ll be pickled in a few days, but will taste way better if you wait a week. Store in fridge.Wash, peel, and cut 6 or 7 turnips into even, bite-size pieces. Put them in a pot, cover with cold water, throw in a handful of kosher salt, and bring to a boil . Cook until soft, about 30 minutes or so. Meanwhile, warm up a coffee cup of milk and melt a few good plops of butter.
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