Golden Ball Turnip

A brilliant yellow, this early variety is devoid of the sometimes acrid sulfurous sharpness of white winter turnips. Its flesh is extremely fine, tender, and deeply sweet. In gastronomy, it shines through the "brown glazing" technique: cooked slowly with a little water, butter, and sugar, the liquid evaporates until the lipids and carbohydrates emulsify to coat the turnip in a glossy caramel film. The quintessence of classic side dishes.