Monday, October 4, 2010

Simply delicious turnips

I posted an Indian-style version of this recipe when we got salad turnips from our CSA last year. These are the small (no more than walnut-sized) tender turnips that you can either cook or eat raw. Even though I love Indian food as much as I do, there are some times when you just want a simpler flavor, so I just sauteed the turnips and their greens with butter:

Sauteed Turnips

  • 1 bunch salad turnips (the size bunch we got serves two, and had 5 turnips)
  • 1-2 teaspoons butter
  • salt and pepper

  1. Separate the turnips from their greens and cut off the coarser stems. Trim each turnip and cut into 6-8 wedges, but there is no need to peel them. Wash the greens well, by swishing them in a large bowl of water. Change the water several times if necessary until all the sand is gone. Shred the greens into 1/2 inch ribbons.
  2. Heat butter in a nonstick skillet with a cover.
  3. Add turnips and saute on medium-high heat until light brown, tossing occasionally.
  4. Season with salt and pepper, and put the greens on top of the turnips. Cover and steam on medium heat for 5 minutes.

That's it! Even Amy like them, and she is usually turnip averse.

No comments:

Post a Comment