Finding some inner peace has been more challenging than usual lately. I’m so thankful I started running again before it all hit me. That time I carve out for myself every morning helps me reset my feelings a bit. Breathing in the salty, sometimes funky air rolling off the river as I run by Brooklyn Bridge Park wakes up my soul (and sense of smell!). The only other place that awakens me in such a way is the kitchen. So, lately my time has been filled with clocking miles and cooking.
A few days ago, I had turnips on my mind. They’re this week’s theme for Food Network’s Fall Fest, and it was a welcome distraction from the other thoughts in my head. Growing up, the only time I ever remember seeing my mom use turnips was when she made chicken soup. I’ll admit that they still aren’t part of my every day cooking repertoire, but I’ve certainly branched out from just using them to make stock. Turnips pose a creative challenge because on their own the flavor is rather bland, with a hint of bitterness if that makes any sense. In one way they’re a blank canvas, blending into the flavors of the ingredients you pair them with, but you have to pay attention to that aforementioned slight bitter quality. You want flavors that will tame it, not accentuate it. Continue reading »