Last Sunday I was wandering around one of the last outdoor farmers markets of the season scoping out the beautiful fall produce. I came upon a gorgeous display of organic turnips and it occurred to me that I hadn’t had them in ages! There are so many great regional root vegetables in the fall that it’s easy to forget one.

These looked too beautiful to pass up and I’d been craving something starchy and interesting.

Voila, the white and purple bulbous root answered the call!

Turnips are delicious prepared in a variety of ways. They can be roasted with other veggies, fried in a hash, baked in casseroles, cooked in stews, and steamed for salads. I typically roast them, but this time I decided to mash and whip them up for a change of pace. Wow, was that a great idea!

They’re sweet and nutty at the same time so stirring in soy milk and sage gave them a nice contrast. I think adding some fresh dill or parsley would really add to the dish as well. I was trying to keep it totally local, so I went with the hearty sauteed cabbage and celery combo to add flavor and depth.

This should be a nice complement to your fall and winter plate since these roots typically grow from October through the winter.

Mashed Turnups

Yield: about 3 cups (four side servings)

2 cups turnips, peeled and quartered
4 cups vegetable stock
½ tablespoon grapeseed or vegetable oil
5 cloves garlic, minced
1 cup celery, sliced
1 cup green cabbage, chopped
¾ teaspoon sea salt
¼ teaspoon rubbed sage
1/8 teaspoon mustard powder
¼ cup soy or almond milk

Place turnips and vegetable stock in a pot and bring to a boil. Cook for about 8-10 minutes, or until tender then drain.

Meanwhile, heat oil in a large skillet. Cook the celery and garlic for about 3 minutes until they start to become tender, then add the cabbage and sea salt. Cook until cabbage is tender and celery is almost translucent.

Combine turnips with remaining ingredients in a pot or bowl and carefully puree with a hand blender. You could also use a blender or food processor. I usually just stir everything together in the small stockpot I cook the turnips in and use a hand blender to save dishes. For a rougher texture use a potato masher.

Serve with blackened tofu, spiced black beans, or savory tempeh and green vegetable.

Kat Barry, a St. Joseph, Michigan native, is owner of Kat’s Hot Cakes vegan catering, and co author of “The New Chicago Diner Cookbook: Meat Free Recipes from America’s Veggie Diner.” She also develops recipes for eHow.com, where you can find over 30 of her vegan instructional cooking videos. She is also a certified yoga instructor. Kat currently resides in Chicago, and in her free time she enjoys practicing yoga, sampling local spirits, listening to live music, and getting outdoors. Follow @katshotcakes on twitter. Kat can be reached via email at: kat@katshotcakes.com.