I frequently experiment with recipes and recipe ideas. This was the case the other day, when I was reading about the traditional French Tart Tatin. It is really an upside-down apple tart made with puff pastry. Thus I thought, “Why not make it with something besides apples?”

If you don’t know what to make of a raw turnip, much less a robust rutabaga or bulbs of fennel, help is at hand.