TURNIP THE HEAT, IT'S COLD IN HERE

In an effort to mature my palatte, I have decided to incorporate vegetables that I have never tasted, prepared, and/or never enjoyed into our dinners. Feel free to join me in my adventures, or send recipes you love for vegetables that are generally less-loved.

First up: turnips. So ordinary, but I have never tried them. Plus: they are available at the pathetic produce section of my most local grocer.

I made these pureed. No exact recipe is needed. That is, if you know how to make mashed potatoes. In fact, for thickness, throw a potato or two in with the turnips. I used 2 turnips and one potato.

Peel and cut the potato and turnips into cubes. Boil them (in a pot of boiling water, of course) until the turnips are very soft. They take longer than potatoes alone- about 20 minutes total. Then drain the potato and turnips and puree them with a bit of butter, salt, and pepper. No milk is needed because they should be thin enough.

MY VERDICT: Turnips do nothing for me a potato can't do better. Not bad, though.Here's to an effort towards a well-rounded palette.

Join me next time for adventures with broccoli rabe!