Almost every stall at the neighborhood farmers' market sells Hakurei turnips (smallish white turnips, sometimes labeled "Asian turnips"). I tried them for the first time last summer out of curiosity, and ended up buying them almost every week after that. I usually eat them roasted with some browned butter or soy sauce. I never thought to pair them with a bright vinaigrette before I saw this recipe.
This one is from Food & Wine, September 2010, and is my Magazine Mondays entry for the week. It's easy to put together and would make a nice side dish for almost anything. And actually, I think the vinaigrette would be good on other roasted vegetables as well.
If you like turnips, I'd love to hear your favorite ways to eat them!
