HOW TO CHOOSE:
Pick bunches with healthy greens and minimal bruising. They’ll be on the smaller side, about the size of making an “OK” sign with your thumb and forefinger.
HOW TO USE:
Baby turnips have a lovely sweetness to them. Turnips are great for a variety of cooking methods: roasting, braising, sautéing, and steaming. Thinly shave or julienne turnip greens to use raw in salads. They’re delicious sauteed at high heat in a bit of butter and olive oil and finished with a bit of coarse salt, and go great with slow-roasted meats like duck or lamb. Or toss those sauteed turnips with pasta along with their greens, a good douse of olive oil, and some toasted garlic.
HOW TO PAIR:
The sweet earthiness of baby turnips pairs well with a crisp white like our Bonterra Sauvignon Blanc. If you’re serving them with something like duck or lamb, default to the wine that pairs best with the meat.
