Turnips of the purple tops

On the shelves now the purple topped turnip is sweet. Keep away from the softballs and stay around hardballs to golf balls (for size reference note "Onions" prior to this post). A 1/4" dice sauteed at high heat, agitated to keep them cooking uniformly, without salt or pepper, makes a nifty side to many dishes. I am strongly against salting at the start of or in the middle of cooking. I think it forces too much moisture out of the food. There's plenty of time to salt afterwards. I just cut off the top knot and bottom root, peeled with a vegetable peeler and sliced and diced.

Food preparation is cutting. I don't think you can get away from it. For an average dinner I spend most of the time preparing in some fashion which most often is cutting: slicing, dicing, peeling, paring, and so on. I am a big fan of cutting as you increase the surface area and so can cook faster and taste more of the food and have a great texture.

I do want to try mashing/whipping turnips to see what that is about.

I got distracted and will make a turnip dauphinoise The recipe is simple and is really slicing, mixing, and cooking.

The whipped turnips still intrieuges me so it will be worked on soon. Liz was selling wonderful, firm purple tops at the winter market here. An experiment sponsored by Berkshire Grown to see what response could be had from growers, servers, and buyers. Although overcast it it was well attended and festive and very social.