I had planned a pot roast but decided instead to do a Julia Child recipe for Boeuf Bourguignon. I had to find a way to use the turnips. I searched for turnip recipes on the Internet and was going to do a creamed soup of turnips, carrots and peas. At the last minute I decided to fry thick chunks of pared turnips in butter and olive oil and was rewarded with I dare say a new taste sensation. I've always had turnips in stews before, not a star in its own right and it is! It joins the ranks of potato, sweet potato and plantain—crusty outside, tender inside but with a wonderfully complex taste that almost refreshes the palate because it is unusual and new.
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