Turnips are fabulously easy to grow, cold-hardy, and keep forever during the winter, which is why they’re available pretty much year round. Too bad so many people dislike them. They’re one of the few veggies I’ve had trouble learning to like. But spring turnips fresh from the garden taste so much better than the big purple-topped kind from the grocery store, it’s whole different story. The tiny ones are almost like radishes, with a creamier texture (though still crunchy) and a milder flavor.
This soup is a lovely, fresh-tasting way to use the last of the winter apples and turnips, or the first of the spring turnips. It’s good hot or cold, as a light appetizer or accompaniment to a grilled cheese sandwich made with sharp cheddar. If you don’t have stock, you can saute the apples and turnips until they caramelize a bit, then just use water.
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Photo by Sergio Salavdor
Edible celebrates New Mexico's food culture, season by season. We believe that knowing where our food comes from is a powerful thing. With our high-quality, aesthetically pleasing and informative publication, we inspire readers to support and celebrate the growers, producers, chefs, beverage and food artisans, and other food professionals in our community.
