Small, white round turnips are a treat. Rarely found in supermarkets, they are a staple at the farmers markets in Santa Fe and Charlottetown, PEI. Happily, BSK makes good use of them when resident at either HG/BSK’s oceanfront paradise or their New Mexico oasis. The little turnips are versatile. They can be braised with butter and cream for a rich dish. Roasted with garlic and herbs. Boiled and then smashed with potatoes, chicken stock and scallions. (BSK also does this with cauliflower and spuds). In many Paris bistros, sliced sauteed turnips are served with roast duck. An HG favorite is BSK’s chopped salad. BSK chops the turnips with fennel, scallions, peppers, celery, cucumbers, onions, parsley, basil and cherry tomatoes. Dresses it with fruity olive oil or an assertive mustard vinaigrette. Good with everything: Fish, meat, chicken or pasta. A nice lunch is sardines with chopped salad.
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