In this week’s “Healthy Plate” column, I celebrate the highly underrated, oft-overlooked turnip. Add white to your rainbow of veggies by throwing turnips into the mix. When raw, the turnip’s flavor is sharp and even unpleasant to most, but when roasted the turnip takes on a mild, earthy and even sweet flavor.
I pair them with sweet potatoes (a family favorite!) to make my Roasted Garlic, Turnip and Sweet Potato Soup.
Click “View Article” to read the column and get my recipe. Read more from AP food writers and share feedback on social media using #APeats.