Can be made a day ahead. Reheat before serving.
White turnips are often overlooked, even though they are inexpensive and delicious. The round tuber has a thin skin with a violet-hued collar. It is part of the cabbage, mustard and radish family and has a subtle, slightly peppery taste. Look for medium-sized, blemish-free white turnips—big ones may be bitter and overly fibrous—and peel if eating raw.
Looking to save time while preparing this recipe? Find the Chicken Broth RICARDO at IGA grocery stores.
