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19 April 2007


this was a cute story. but what do we DO with all of those radishes and turnips that are showing up?


A is going to answer you as well but this is what I say--

I love the taste of those turnips roasted. I usually leave a little on the step end and cut it off later. Set the oven to 400, toss turnips in some good olive oil, sprinkle with kosher salt & roast until slightly caramelized & tender. I think this brings out their sweetness.

I can eat radishes any which way. in salads, as a salad & cooked. they're as versatile as you make them.


i had the treat of eating fresh, roasted broccoli for the first time last night.

basically, i want it no other way from now on. ever.

Hi Robert,
With winter turnips, I'm with Shuna. Roasted is hands-down my favorite. It softens their fibrous texture and makes them super sweet.
With lovely small spring turnips (often called Tokyo Turnips), I like to halve or quarter them, blanch them and sautee briefly in some butter and salt, often pairing them with other spring vegetables (say snap peas and carrots) in a spring medley.
With small radishes, I like to shave them very thinly with fennel and some whole leaves of herbs and dress them with a vinaigrette of any kind, for a piquant little salad.
Larger ones are excellent sliced 1/8 to 1/4 inch and sauteed in butter very slowly for a long while until tender and browning on the edges so their bite is balanced with a buttery sweetness. Finish with a chunky sea salt.
Of course, you could follow the French and eat them raw with some butter and sprinkled salt.

what kind of herbs are you thinking for the salad? yum!!

Whole parsley leaves. Finely chopped chives. Even something as assertive as marjoram could be thrown into the mix. The greenness of parsley happens to be my favorite however.

Cute story and nice post! Def. made me laugh, which is a nice escape here at work. :)

so, how do you tell the difference between
the radish and the turnip ?

Jonathan, I would say the clearest difference can be seen in the leaves. But I have forwarded this inquiry to the anonymous author... ~ Shuna

Well Jonathan,
The easiest way to tell most turnips and radishes apart is size and color. The three most common turnip varieties, scarlet, golden and purple shouldered, are all much larger that radishes. They're more the like the size of an average beet. Beyond that, the last two are colored like no radish I've ever seen, either golden or white with purple/lavender shoulders.

The confusion, the root of this story, usually comes from Tokyo turnips, small, round, all white turnips. In this case, the leaves distinguish them. Though radishes and turnips are in the same genus, they hail from different families. Turnip leaves more closely resemble mustard greens and other brasica than radishes. Hope that helps. ~ Anonymous Author

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