If you've been reading my other posts, you'll know that I'm not a fan of purple top turnips. They are edible as part of a mixture of veggies pickled with the Momofuku vinegar pickle recipe, as the pickling takes away the sharpness of the turnips, but there are only so many pickles that a person can eat. And, as you can see in this week's box photo, the purple top turnips keep coming (and mutating, apparently, as this week's turnip was almost as large as the loaf of bread that we got).
Over the weekend, I found a recipe for roasting turnips. Last night, I tried it.
slow roasted carrots in cherry sauce. Here they are after a half hour.
parsnip biscuits. I put the turnips on the bottom shelf to brown and caramelize a bit. The biscuits cooked for 15 minutes. I stirred the turnips once during that time.
Siena Farms: Please, no more purple top turnips in my box, at least until the fall.)
[Update: Had the leftovers cold for lunch. I think I prefer them this way.]