This post was sponsored by the Ontario Apple Growers (OAG). What does that mean? I was paid to develop this recipe for Turnip-Apple Ravioli with Miso-Brown Butter Sauce. The recipe and story I’ve told below are my own, without input or editing by OAG.
I don’t think I’m being bold by stating turnips don’t have the same cachet as, say, kale.
Really, when was the last time you made a beeline for the humble root vegetable at the grocery store? If you answered, ‘Just the other day, in fact,’ then you and I need to hang out.
I love turnip. I don’t buy them nearly enough but I do sing their praises often. They’re lovely to look at, for one, with their two-tone purple and cream complexions. Baby bunch turnips, those pure white orbs against verdant greens, are stunning, too.
Then there’s that taste, with hints of radish and mustard kept in check by the odd apple note. Oh, and turnips are budget friendly, going for less than a dollar a pound in most places.
Are you feeling me yet on the turnip?
They’re also incredibly adaptable. They lend themselves to all kinds of flavour pairings from simple, comforting ones to more exotic. Really, the turnip is like the workhorse of the vegetable world.