Speedy Sautéed Hakurei Turnips and Greens

Speedy Sautéed Hakurei Turnips and Greens

1 bunch hakurei turnips with greens
1/2 tablespoon olive oil
1/2 tablespoon butter
Salt and pepper to taste
2 tablespoons white wine

Rinse the turnips and greens well. Cut the greens from the turnips and chop into 2-inch pieces. Trim any straggly roots from the turnips and discard. Cut the turnips into quarters or eighths, depending on size.

In a sauté pan with a lid, heat the olive oil and butter. Add the turnips, sprinkle lightly with salt and pepper, and sauté until crisp-tender, about 5 minutes . Remove the turnips from the pan. Add the greens to the pan, along with any moisture still clinging to the leaves. Cover the pan and allow the greens to cook, stirring once or twice, until just tender, 6 to 8 minutes. Add the white wine and cook until almost all the liquid is gone. Return the turnips to the pan; cook 1 to 2 minutes to heat through. Serve immediately.

Spring Turnips with Greens and Raisins

Spring Turnips with Greens and Raisins

2 tablespoons butter, divided
2 teaspoons olive oil
1 medium yellow onion, diced
1 bunch turnips
1/2 cup raisins
salt
12 oz. orzo or bowtie pasta, cooked and cooled (optional)

Heat 1 tablespoon of the butter and all the oil in a large skillet over medium flame. Add oinoins and cook, stirring often, until they begin to soften, about 5 minutes. Meanwhile wash turnips and trim the leaves from the root. Chop the roots into 1-inch dice. Roughly chop the turnip leaves.
Once the onions are softened, add the turnip roots. Sprinkle with a bit of salt, stir and cover. Cook until the turnips can be easily pierced with a knife, about 8 minutes. Uncover, turn the heat up to medium high and cook, stirring now and then, until turnips turn light brown at the edes. Add the chopped greens and raisins and cook until the greens are wilted and tender, another 3-4 minutes. Add remining 1 tablespoon but- ter and salt to taste. Enjoy as a side dish or toss with pasta for a main dish.

Turnips with Spinach, Hot Pepper and Garlic

Turnips with Spinach, Hot Pepper and Garlic

1 bunch turnips, tops removed, peeled and cut into 3/4- inch dice
1 teaspoon salt
1 bunch spinach, trimmed, washed and chopped
2 tablespoons olive oil
1 large garlic clove, minced
1/4 teaspoon chili flakes
1 tablespoon sherry vinegar to taste

Toss turnip cubes in colander with salt. Let stand 15 minutes, tossing occasionally. Pat dry turnip cubes. Set a very large skillet on moderately high heat. Add turnips and toss until lightly browned, 4 to 5 minutes. Add garlic and chili flakes and sauté another minute or so. Spread spinach over turnips, pressing down firmly. Cover tightly and reduce heat to low, cook 2 minutes. Toss, recover and cook until turnips are tender, 2 or 3 more minutes. Transfer to a serving dish, add remaining oil and vinegar to taste. Serve.

Turnips with Spinach, Hot pepper and Garlic

Turnips with Spinach, Hot Pepper and Garlic

1 bunch turnips, tops removed, peeled and cut into 3/4- inch dice
1 teaspoon salt
1 bunch spinach, trimmed, washed and chopped
2 tablespoons olive oil
1 large garlic clove, minced
1/4 teaspoon chili flakes
1 tablespoon sherry vinegar to taste

Toss turnip cubes in colander with salt. Let stand 15 minutes, tossing occasionally. Pat dry turnip cubes. Set a very large skillet on moderately high heat. Add turnips and toss until lightly browned, 4 to 5 minutes. Add garlic and chili flakes and sauté another minute or so. Spread spinach over turnips, pressing down firmly. Cover tightly and reduce heat to low, cook 2 minutes. Toss, re-cover and cook until turnips are tender, 2 or 3 more minutes. Transfer to a serving dish, add remaining oil and vinegar to taste. Serve.

Crisper Drawer Cleanout Root Roast

Crisper Drawer Cleanout Root Roast

9 tablespoons extra-virgin olive oil
2 tablespoons plus
1 1/2 teaspoons chopped fresh thyme
2 tablespoons plus
1 1/2 teaspoons chopped fresh marjoram
16 cups veggies, rutabagas, turnips, beets, celeriac, carrots, butternut squash, peeled and cut into 1/2-inch to 3/4-inch cubes
2 medium-size onions (about 1 pound), peeled, root ends left intact, cut into 1/2-inch-thick wedges
3 tablespoons balsamic vinegar
3 tablespoons chopped fresh parsley
2 teaspoons grated lemon peel
Fresh parsley sprigs

Position 1 rack in top third and 1 rack in bottom third of oven and preheat to 425°F. Spray 2 large rimmed baking sheets with nonstick spray. Whisk 6 tablespoons oil, 2 tablespoons thyme, and 2 tablespoons marjoram in large bowl. Add cubed veggies and onions and toss to coat. Sprinkle vegetables generously with salt and pepper and divide between prepared baking sheets. Roast vegetables until tender and brown in spots, turning occasionally, about 50 minutes.

Whisk balsamic vinegar, remaining 3 tablespoons oil, 1 1/2 teaspoons thyme, and 1 1/2 teaspoons marjoram to blend in small bowl. Drizzle over roasted vegetables. Sprinkle with chopped parsley and lemon peel. Season with more salt and pepper, if desired. Transfer to platter; garnish with parsley sprigs. Serve hot or at room temperature.

Turnips with Spinach, Hot Pepper and Garlic

Turnips with Spinach, Hot Pepper and Garlic

1 bunch turnips, tops removed, peeled and cut into 3/4- inch dice
1 teaspoon salt
1 bunch spinach, trimmed, washed and chopped
2 tablespoons olive oil
1 large garlic clove, minced
1/4 teaspoon chili flakes
1 tablespoon sherry vinegar to taste

Toss turnip cubes in colander with salt. Let stand 15 minutes, tossing occasionally. Pat dry turnip cubes. Set a very large skillet on moderately high heat. Add turnips and toss until lightly browned, 4 to 5 minutes. Add garlic and chili flakes and sauté another minute or so. Spread spinach over turnips, pressing down firmly. Cover tightly and reduce heat to low, cook 2 minutes. Toss, recover and cook until turnips are tender, 2 or 3 more minutes. Transfer to a serving dish, add remaining oil and vinegar to taste. Serve.

Glazed Turnips

Glazed Turnips

2 pounds small to medium (2-inch) turnips
1 1/2 cups plus 3 tablespoons water
2 tablespoons butter
1 tablespoon sugar
1/2 teaspoon salt
Chopped fresh flat-leaf parsley

Peel turnips, then halve horizontally and quarter halves. Arrange turnips in 1 layer in a 12-inch heavy skillet and add enough water (about 1 1/2 cups) to reach halfway up turnips. Add butter, sugar, and salt and boil over moderately high heat, covered, stirring occasionally, 10 minutes. Boil turnips, uncovered, stirring, until tender and water has evaporated, about 8 minutes.

Sauté turnips over moderately high heat, stirring, until golden brown, about 5 minutes more. Add 3 tablespoons water and stir to coat turnips with glaze.

Raw Turnip Salad

Raw Turnip Salad

Raw turnips
Tart green apples
Chopped fresh parsley
Lemon juice
Olive oil
Salt & pepper, to taste

Peel turnips and apple and then grate equal amounts of each. Mix lemon juice with oil to make a lemon vinaigrette (1 tablespoon oil to the juice of 1 lemon). Toss the grated turnips and apples with vinaigrette, to taste. Sprinkle with some parsley and season with salt and pepper. Chill.

Turnip Soup with Turnip Greens

Turnip Soup with Turnip Greens

1 1/2 pounds turnip roots
Salt
5 T. Butter
2 Medium yellow onions, diced
6 Branches thyme
4 cups milk
Freshly ground black pepper
2 to 3 cups turnip greens

Peel the turnips (thickly if they are large) and slice them into rounds about 1/4 inch thick. Bring 3 quarts water to a boil; then add 2 tsp. salt and the turnips. Cover the pot and cook for 1 minute; then drain. Melt 3 Tbsp. of the butter in a soup pot with 1/2 c. water. Add the onions, blanched turnips, the thyme and 1 tsp. salt. Stew them, covered, over medium-low heat for 5 minutes, and then add the milk. Slowly heat it without bringing it to a boil, and cook, stirring occassionally, until the turnips are completely tender. Cool the soup briefly; then puree in a blender. If necessary, thin it with additional milk or water. Season to taste with salt, if needed, and pepper.

Sort through the turnip greens and remove any that are bruised and wash them. Melt the remaining 2 Tbsp butter in a pan, add the greens and cook them over medium heat until they’re tender, about 5 to 10 minutes. Season with salt and pepper. Remove the cooked greens to a cutting board and chop them, roughly or fine and add them to the soup and serve. Garnish with a little more thyme.

Winter Vegetable Pot Pie

Winter Vegetable Pot Pie

Here’s a favorite of mine from Deborah Madison. It’s a lot of work but it’s worth it. A great dish for Sunday dinner. The recipe calls for frozen puff pastry but I usually make a spelt pie crust for it, since we always have those ingredients around, and because Iris is allergic to wheat. I also make it like a pie, with a crust on the bottom and the top. This recipe just calls for a puff pastry lid.

1 sheet frozen puff pastry, thawed
2 cups Bechamel with herbs
1 1/2 lbs. butternut squash, peel and cut into 1-inch cubes
Flour for dredging
2 T. olive oil
2 T. butter
16 shallots or boiling onions, peeled and left whole
1 small celery root (celeriac)
Juice of 1 lemon
3 parsnips, peeled and diced
2 turnips, peeled and cut into wedges
5 carrots, cut into 2-inch lengths
salt and pepper
4 thyme sprigs
1/2 c. cream or milk
1 egg, beaten

If you don’t know how to make the béchamel it’s quite simple. Melt 3 1/2 T. of butter in a saucepan, add 3 1/2 T. of flour and cook it for 2 minutes. Whisk in 2 c. milk and bring almost to a boil while stirring. Reduce heat to low and continue to cook for 25 minutes while stirring occasionally. Add any herbs you like, parsley, thyme, etc.

Choose a 2 quart soufflé or gratin dish (I use a 12″ cast iron frying pan for the rustic feel). Roll out the pastry between 1/8 and 1/4 inch thick and cut it to fit the dish. Refrigerate the pastry until needed.

Toss the squash in flour, letting the excess fall away. Heat the oil and butter in a large skillet and add the squash and shallots. Saute over medium heat until browned and tender, 20 to 30 minutes, stirring occasionally so that they color evenly. Transfer to the baking dish.

Peel the celeriac, dice it into 1-inch cubes, and put them in the bowl with the juice plus water to cover. Parboil the remaining vegetables in salted water until tender but still a little firm. Drain, then parboil the celery root for 1 minute. Combine all the vegetables, season with salt and pepper and transfer the stew to the dish. Tuck in the thyme sprigs. Mix the béchamel and cream and pour it over the vegetables, allowing the sauce to fall between the cracks. Preheat the oven to 425. Remove the pastry from the refrigerator and lay it on top of the vegetables. Brush the top with egg. Bake for 12 minutes, then lower the heat to 350 and continue baking until the crust is golden and puffed and the sauce is bubbling, 15 to 20 minutes more. Let settle for a few minutes and serve.

Potato and Turnip Gratin

Potato and Turnip Gratin

This is a really rich dish, if you’d like to thin it out you could substitute chicken stock for some of the cream.

2 cups whipping cream
1 cup half and half
2 shallots, thinly sliced crosswise
1 large garlic clove, minced
1 1/2 teaspoons fresh thyme leaves
1 1/4 teaspoons salt
1 lb. yellow potatoes, peeled, cut into 1/6-inch-thick slices
1 lb. turnips, peeled, cut into 1/6-inch-thick slices

Preheat oven to 375°F. Combine first 6 ingredients in heavy medium saucepan. Bring to simmer. Remove from heat.

Arrange potatoes and turnips in 13x9x2-inch glass baking dish, alternating and overlapping slightly. Pour warm cream mixture over. Sprinkle with pepper.

Bake until vegetables are tender and top is golden brown, about 45 minutes. Cool slightly, then serve.

Garden Potatoes and Root Vegetables with Greens

A member sent in this recipe from Cooking Light. She used the red potatoes, celeriac and substituted kale for the Swiss chard and said it was really good.

Garden Potatoes and Root Vegetables with Greens

This is one of the easiest side dishes to make–and to vary. You can substitute turnip, rutabaga, parsley root, or any other root vegetable for the celeriac.

3 cups cubed peeled Yukon gold or red potato (about 1 1/2 pounds)
1 1/2 cups diced peeled celeriac (celery root), turnip, or other root vegetable (about 1/2 pound)
1/2 teaspoon salt, divided
4 cups coarsely chopped Swiss chard (1 pound)
1/2 cup chopped green onions
2 tablespoons butter or stick margarine
1/4 teaspoon freshly ground black pepper

Place potatoes and celeriac in a Dutch oven; cover with water. Bring to a boil. Stir in 1/4 teaspoon salt; cook 20 minutes. Add Swiss chard; cook 10 minutes or until tender. Drain well; place potato mixture in a large bowl. Partially mash potatoes with a potato masher; stir in 1/4 teaspoon salt, onions, butter, and pepper.

Maple-glazed Spring Turnips and Peas

Maple-glazed Spring Turnips and Peas

4-5 small turnips, peeled and diced into 1/2″ cubes
1 Lb. sugar snap peas, trimmed and cut into thirds
2 T. butter
1 T. maple syrup or to taste
salt to taste

Prepare the ingredients and preheat a skillet over medium high heat. Add the butter, after it’s well melted add the turnips. Saute for a few minutes and add the peas. Continue sautéing until the peas turn bright green, about 5 minutes. Add the maple syrup and salt to taste. You could easily omit the maple syrup but it sure makes it yummy. If you like you could add a tablespoon of minced parsley also

Roasted Root Vegetables

Roasted Root Vegetables

  • 1 lb. each of any root vegetables you have. This could include; beets, turnips, potatoes, rutabagas, onions, leeks, etc.
  • Several Tablespoons Olive Oil
  • Any herbs you may have handy
  • Salt, pepper

Preheat the oven to 350°. Wash the vegetables well, if using turnips they should be peeled if larger than a racquetball. Rutabagas should always be thickly peeled. Cube the vegetables into ½ inch cubes. Onions could be quartered and leeks cut in half lengthwise and then cut into 1 inch chunks. The key is to make all of the dense vegetables the same size so that they cook evenly. Beets cook the slowest, so if your going to make one thing smaller make it beets. Toss the cubed veggies with the oil in a 9×13 roasting pan. Add herbs, salt and pepper and place in the oven uncovered, stirring occasionally to help them cook evenly. Roast until the beets can be easily pricked with a fork.The serving suggestions for these are endless. A couple of favorites are; hot out of the oven with some blue cheese crumbled and melting on them, added to a pesto based pasta, added to risotto halfway through cooking, or just keep them on hand in the fridge to add to whatever you happen

Simple Turnip Soup

Simple Turnip Soup

Turnips make a fine soup.

4 to 6 medium turnips
3 small potatoes
2 T. butter
3 small onions
1 clove garlic
¼ c. chopped parsley
4 thyme sprigs, or ¼ t. dried
salt and pepper
6 c. water or stock
½ c. cream

Peel the turnips, potatoes and onions, quarter and thinly slice. Melt the butter in a soup pot over medium heat. Add the turnips, potatoes, onions, garlic, parsley and thyme. Cook for about 5 minutes, stirring occasionally. Add 1 ½ t. salt, water or stock and bring to a boil. Lower the heat and simmer, partially covered, until the vegetables are tender, about 25 minutes. Puree all or part of the soup depending on how you like it and stir in the cream. Salt and pepper to taste. Add a little wilted spinach or beet greens to the bowl when serving. We quickly wilt greens by washing them and, while still wet, adding them to a preheated sauté pan and stirring them around until wilted down. If you don’t get to your turnips for a couple of weeks, peel and slice them and then boil them in salted water for a minute and drain. This gets out the bitterness when they’ve been stored for a while.