The humble turnip is often called the “poor man’s vegetable.” While it may not be glamorous, it’s versatile, stores well and is delicious, especially in this simple and easy to make soup.
How much thought does anyone really put into this dinnertime basic? It may be simple but made with a little more thought they can be perfect. This technique eliminates the chance of ending up with pasty, glue-like mashed potatoes and rewards the extra effort with light and fluffy results.
Fresh beets, earthy and sweet, are best roasted or steamed and, when there’s an abundance, pickled! Serve as a side dish, a relish or as an accompaniment to a cheese board with a creamy cheese, like goat cheese or brie, and chunks of pumpernickel bread.
This cider-spiked, velvety mash shouldn’t be reserved for the holidays although you should save or store some of these tasty tubers for the occasion.