Serves: 4 to 6
5 to 6 medium turnips, cleaned and cubed
1 bay leaf or 2 large sage leaves, whole
1 to 1½ cups milk (fat free is fine)
1 tablespoon butter, slivered
Salt & pepper to taste
We post a new recipe (or two!) each week, and you can click on an item below to see all past recipes that feature that ingredient.
For more recipes from CT farmers' markets click here.
The NY Times also has a Recipe Generator to help you come up with great meals to make based on what you get at the market each week.