The spring's first radishes and turnips are often the best of the season: crisp, almost juicy, with a pleasant bite. We like to dip breakfast radishes into sweet, creamy butter and slice small, white turnips into salads, but sometimes figuring out how else to cook with them can be a puzzle. To help us rethink these roots, we found several dishes to try in the coming weeks:
Miso-Honey–Glazed Turnips [Fine Cooking]
A tablespoon of white miso adds a savory note to these sweet yet peppery turnips.
Roasted Radishes with Radish Greens [F&W]
Is there any vegetable that doesn't benefit from roasting? Make this dish now, before it gets too hot to turn the oven on.
Pink Pickled Turnips [BA}
Pickle your turnips! Pickle your turnips! Pickle your turnips! Seriously: pickle them and then eat them on EVERYTHING.
Poached Leeks and Radishes [JBF]
This light but succulent side dish from chef Gerald Hirigoyen makes the most of two of spring's most flavorful ingredients.
Anya Hoffman is a freelance writer and contributing editor at the James Beard Foundation. Find her on Twitter.
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