Turnips: Try them, you may like them

Until I was a food writer and restaurant critic, I figured the only folks who ate turnips were the Mr. McGregor types. They'd throw a few bulbous lumps into the stew pot where Peter Rabbit and his siblings simmered, cook them to mush, as only the English could, and dunk chunks of peasant bread into the broth.

But then I actually tasted the things, and like parsnips and brussels sprouts, I thought, hmmm. Not so bad.

Availability: Although you can get turnips year-round, they peak in October through March, the prime root vegetable eating season.

Selection and storage: Look for small turnips that feel heavy and have smooth, firm skins. Steer clear of ones that are more than 3 inches in diameter, as they're likely to be woody inside. Store them in the refrigerator in a plastic bag for up to one week.

Preparation: Wash in cool water. Trim the tops and bottoms. Peel, if necessary, using a vegetable peeler. They can be paired with potatoes in gratins or sliced and fried like potato chips. Grate them into salads or add them to the crudites tray. Cut them into wedges and roast them in a 350-degree oven at least 40 minutes. Or toss them in a stew pot with lamb, pork or duck.

Nutritional value: They are a good source of vitamin C, potassium and calcium. One cup of boiled turnips has 39 calories.

Fun facts: If you want to disguise the flavor of turnips, consider serving them in curries or cream sauces or with lemons and onions. These are flavor affinities that marry well with turnips. And, yes, turnips and rutabagas are distant cousins.

Sources: "Field Guide to Produce" by Eliza Green (Quirk, 2004); "From Asparagus to Zucchini: A Guide to Cooking Farm-Fresh Seasonal Produce" by the Madison Area Community Supported Agriculture Coalition (Jones Books, 2004); "Vegetables" by James Peterson (Morrow, 1998).