Turnips and Greens

Turnips

Prepare turnips for freezer:

Peel the turnips with a knife or vegetable peeler.

Cut the turnips into 1/2-inch cubes and drop them into a pot of boiling water.

Boil the turnips for three minutes.

Remove the turnips from the boiling water with a slotted spoon and place them into a bowl of ice water to cool them quickly, and to stop the cooking process. Leave them in the ice water for three minutes.

Pour the turnips into a colander to drain. Line a baking sheet with wax paper and spread the turnips over it in a single layer before placing the sheet into the freezer. Freeze for one hour, transfer the turnips to freezer bags.

Roasted Turnips

(this is good)

16 tokyo turnips (2 lbs) or purple topped or golden ball

2 tbs olive oil

1/2 tsp salt

3/4 tsp sugar

Heat oven to 400. Cut turnips into 4 wedges, toss with oil, and salt, place in large pan in single layer. Roast for 30 min until tender, sprinkle with sugar and serve.

 

Roasted Turnips 4*

Braised Turnip Greens 5*

8-10 cups turnip greens, washed and cut

1 quart chicken stock

1 onion, diced

2 cloves garlic

3-5 slices bacon, diced

1 teaspoon Mrs. Dash or Lemon Pepper

Seasoning (opt)

dash hot sauce

leftover roasted turnips

Instructions

In a medium to large stock pot, cook onions, garlic, and bacon over medium-high heat, until fully cooked, about 4 minutes.

Add stock, greens, and seasoning and bring to a boil. (using less liquid, just wilt the greens and cook until done, most of the liquid will be gone). Once boiling, reduce to a simmer for 30-45 minutes. -- I cooked way less, then added the roasted turnips. Serve in soup bowls with broth and bread for dipping or  just eat them on the plate.

Glazed Onion and Turnip Greens

1 large onion or 4 small onions

¼ cup chicken stock

Salt & pepper

2 Tbs butter

2 Tbs sugar

2 tsp wine cider with raspberry or other flavoring

2 tsp minced garlic

¼ tsp red chile flakes or seafood seasoning

1 Tbs olive oil

1 pound turnip greens or any greens such as kale, mizuna, chard (thick stems discarded and leaves chopped)

1 package Near East whole wheat couscous (Garlic and Basil couscous is good.)

Bring pot of water to boil. Cut a tiny “x” in root end of un-peeled onions, drop them in boiling water, and cook 2-3 minutes. Drain, cool, slice off ends leaving a little root end intact so onions won't fall apart when cooked further. Remove skins.

Melt butter over medium heat in nonstick skillet. Add onions, sprinkle with salt, and cook until nearly tender—8-10 minutes. Shake pan frequently to avoid sticking. Add sugar and continue to cook, shaking pan for 2-3 minutes. Add chicken stock and vinegar. Raise heat. Cook until liquid becomes a glaze, again shaking pan. Remove onions to a bowl.

Meanwhile, follow package directions and cook couscous.

Wipe out skillet. Add olive oil. Add garlic, greens and sprinkle with red pepper flakes or seafood seasoning. Cook, stirring often until tender—4-5 minutes. Stir in onions. Add salt and pepper to taste. Serve couscous in a wide, shallow bowl topped with greens and onion mixture. Serves 4-6.

Turnip Salad with Apple 5*

4 turnips, peeled and chopped

1 bunch green onions, chopped

2 Granny Smith apples - peeled, cored and chopped

4 slices canned pineapple, chopped

1/2 cup white sugar

1/4 cup vegetable oil

1 tablespoon water

1 teaspoon salt

1/4 teaspoon ground black pepper

Bring a large pot of salted water to a boil. Add turnips and cook until tender but still firm, about 15 minutes. Drain, and cool.

In a large bowl, combine the turnips, green onions, apples, pineapple and sugar. Stir to evenly coat with the sugar.

Whisk together the oil, water, salt and pepper. Pour dressing over fruit and vegetables. Toss and refrigerate overnight. (I made half recipe used about 2 tbs sugar)

Braised Turnips and Radishes (from NYT)

1 pound (total) turnips and radishes

Salt

2 tablespoons butter or olive oil

1.Peel vegetables or not; quarter turnips if necessary to make them about same size as radishes. Put in saucepan with pinch of salt, butter or oil, and water to come up about halfway to their height. Cover and turn heat to medium-high.

2.Simmer until vegetables are just about tender, 10 to 20 minutes. Uncover and continue to cook until vegetables are shiny and glazed with their juices. Add more salt if necessary and serve hot.

Hakurei Turnips,

from White Oak Pastures

These turnips are good sliced with salt, no need to peel. Shave into salads or slaws with thinly sliced apples or pears. When cooked they develop a buttery flavor and when roasted at high temperatures, their sweetness increases. They pair with just about anything, excellent in gratins, stir-fries, soups, or roasted with other root vegetables.  The turnip tops are tasty quickly sautéed with garlic in olive oil.  Suggested for these Shaved Vegetable and Slaw recipes:

Shaved Vegetables (zucchini, carrot, red and yellow beets, fennel, kohlrabi, celery, asparagus, radishes, turnips, snow peas, hakuriei turnips)

Olive oil

Fresh dill

Zest and juice of 1 lemon

Sea salt and pepper

Choose a selection of colorful vegetables, slice the bulb vegetables very thinly, sliver anything like snow peas. Toss everything except the beets in a bowl with oil to coat. Add a handful or chopped dill and the zest of a lemon. Season with salt, pepper, and lemon juice to taste. Arrange on a serving platter with the beet slices added in.

Slaw by Nigella Lawson

1 head white or savoy cabbage

2 carrots

2 sticks celery

4 scallions

1 c mayo

¼ c buttermilk

2 tbs maple syrup

2 tsp apple cider vinegar

2/3 c pecans, finely chopped

Trim and shred the cabbage either by hand or food processor. Grate carrots, finely slie the celery and scallions. Whisk the mayo, buttermilk, maple, syrup and vinegar and mix with the vegetables. Season with salt and pepper and top wit pecans.  (can add shredded Hakurei turnips)