I love turnips, and I was eager to try this recently published recipe for related rutabagas. My friend and fellow turnip enthusiast Lisa was eager to try it too, so I scored us some giant rutabagas and organic farro yesterday at the 97th Street Friday morning farmer's market.
What a waste of perfectly good rutabagas--doesn't that look like an unholy mess?
The maple syrup hides the delicious turnipy taste, and the feta cheese added an unpleasantly sour taste to the farro (I see the restaurant recipe that inspired this one used regular goat cheese. That probably would have been better). I picked out the turnip cubes and ate them separately. I tried serving it over the recommended arugula, and the greens were a bit too sharp for this combination. Would not make this again. Next time, just make boiled turnips.
