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TURNIPS
Turnips are basically a large cousin of the radish (wich is part of the brassica/mustard family of vegetables).
Young turnips can be sweet and even nutty tasting when are young (~2-3 in.). As they get older and larger their
taste becomes more peppery and sometimes a bit bitter. The smaller turnips do not even need to be peeled, but larger
ones should be peeled with a carrot peeler or a knife. Larger turnips are best boiled, steamed or roasted and they are
great mixed with other root vegetables (see the beet page for a roasted root vegetable recipe). Larger
turnips can also be prepared just like mashed potatoes--boil, mash, and add some salt, pepper and butter. They can
also be thrown in around a pot roast just like you would with carrots or potatoes. Young turnips can
be eaten raw and are delicious shredded on salads or sliced and dipped in veggie dip. Someone else suggested dipping
sliced young turnips in peanut butter, but I haven't tried that one yet!
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