Ginger and root vegetables? Trust us on this recipe, it will inspire a new appreciation of what winter can deliver. The yellow turnips called for here are not essential, but try them if you can. So sweet and mild, they side-step the earthiness of white varieties and tame down that other good-tasting but earthy root that’s usually left at the store—the rutabaga.
Cook to Cook: The method for using ginger in this recipe is worth remembering. Not only does sautéing aromatics open up their flavor and tame their rough raw edges, the infused butter or oil helps transport their fragrances throughout the dish.
2. Meanwhile, in a small skillet, melt the butter over medium heat and add the ginger, gently warming it (don’t sauté or brown), until it’s fragrant. Cover the skillet and set aside.
3. When the vegetables are tender, drain them well in a colander. Puree in a food processor with the ginger butter. Season to taste with salt and pepper. Serve hot.
Each week, The Splendid Table brings you stories that expand your world view, inspire you to try something new, and show how food brings us together. We rely on you to do this. You have the power to keep us cooking, sharing these stories, and helping you in the kitchen.
Donate today for as little as $5.00 a month. Your gift only takes a few minutes and has a lasting impact on The Splendid Table.
Lynne Rossetto Kasper has won numerous awards as host of The Splendid Table, including two James Beard Foundation Awards (1998, 2008) for Best National Radio Show on Food, five Clarion Awards (2007, 2008, 2009, 2010, 2014) from Women in Communication, and a Gracie Allen Award in 2000 for Best Syndicated Talk Show.