Tokyo Turnips/Breakfast Turnips
These are very sweet turnips that can be eaten raw. Just slice them into a
salad or with a side of ranch dressing.
French Glazed Turnips
Ingredients
2 pounds turnips, peeled and cut into 2-inch pieces
1 1/4 cup water, divided
1 tablespoon butter, cut into small pieces
1 tablespoon sugar
1/2 teaspoon salt
1/8 teaspoon ground nutmeg
1 1/2 tablespoons chopped fresh parsley
1/8 teaspoon freshly ground black pepper
Directions
1. Place turnips in a single layer in a large skillet. Add 1 cup water; dot
turnips with butter. Sprinkle with sugar, salt, and nutmeg. Bring to a boil;
cover, reduce heat, and simmer 12 minutes. Uncover and simmer 10 minutes or
until liquid evaporates. Cook, stirring occasionally, 6 to 8 minutes or
until turnips are very lightly browned. Stir in remaining 1/4 cup water,
parsley, and pepper.
Simple Steamed Tokyo Turnips
Ingredients
2 bunches Tokyo turnips with greens
Coarse salt, unsalted butter, olive oil, vinegar, soy sauce, or lemon juice,
for serving
Directions
1.Separate turnips and greens. Rinse turnips and wash greens. Remove any
yellow or damaged leaves and discard. Quarter both turnips and greens.
2.Place a steamer basket in a saucepan with a tight-fitting lid; add enough
water so that it reaches a depth of about 1/2 inch. Bring water to a boil
over high heat. Add turnips and greens to steamer basket, cover, and cook
until tender, 5 to 8 minutes. Serve with desired toppings.
Serves 4
recipe from Cal Peternell -- cafe co-chef at Chez Panisse in Berkeley,
California
Herbed Roasted Winter
Vegetables
3 tablespoons butter
¼ cup olive oil
3 large red beets, peeled, each cut into 6 wedges
2 tablespoon chopped fresh thyme
2 tablespoons chopped summer savory
8 large shallots peeled halved
3 large golden beets, peeled, each cut into 6 wedges
2 acorn squash, halved seeded cut into 6 wedges
2 medium turnips cut into 6 wedges
2 large parsnips cut into 6 wedges
1 large rutabaga cut into 6 wedges
12 garlic cloves
Melt butter with olive oil in saucepan. Combine all of the ingredients into
a baking dish coat with the butter mixture and roast for 60 minutes or until
tender, turn occasionally during that time.
Turnip Soup with Turnip
Greens (from the Greens Cookbook)
1.5 pounds small turnips (1-2 inches across), weighed without greens
Salt
5 T butter, in all
2-3 leeks, white parts only, sliced
6 branches thyme or 1/4 t dried thyme
4 cups milk
White or black pepper
3 cups (or more) turnip greens
Peel turnips, slides into 1/4 inch thick rounds and boil in salted water for
1 minutes. Drain. Melt 3 T butter with 1/2 cup water in soup pot. Add the
leeks, blanched turnips, thyme and 1 t salt. Stew, covered for 5 minutes on
medium heat. Add milk, Heat without boiling, stirring occasionally, until
turnips are tender. Cool briefly, and puree soup in the blender. Thin with
additional milk or water if you need to. Season with salt and pepper. Sort
the turnip greens and remove any especially tough parts and wash well. Melt
2 T butter in a pan, and the greens, and cook until tender, 5 to 10 minutes.
Remove to a cutting board and chop, rough or fine, as you like. Add them to
the soup and serve.
Sweet and Sour
Stuffed Collard Rolls
1 dozen large collard leaves
Filling
2 tablespoons cooking oil
1 cup diced onion
3 cups deices turnips, you could use beets
3 cups deiced rutabagas, you could use potatoes
½ cup mushrooms sliced
1 teaspoon each basil, thyme and oregano
1 cup cooked lentils
1 cup cooked barley or rice
1 pound cooked lean ground sausage or beef
Salt and pepper to taste
Sweet and Sour sauce
2 tablespoons cooking oil
4 cloves garlic minced
2 cups deiced onion
4 cups tomatoes
2 tablespoons honey
2 tablespoon cinder vinegar
2 cups tomato sauce
Was collard leaves and cut off stem ends. In a large Dutch oven steam leaves
over boiling water until done. Set aside to cool.
Heat oil in Dutch oven and sauté onion, turnips, and rutabagas unit tender.
Add mushrooms and herbs and cook briefly. Stir in cooked lentils and barley.
Add salt and pepper to taste, and mix well. Remove to large bowl to cool. To
make the sauce, cook garlic and onion in oil until golden. Add tomato,
honey, vinegar and tomato sauce. And simmer for 15 minutes. Place ½ -1/3 cup
filling mixture in each collard leaf. Roll into a bundle, tucking in sides
while rolling. Layer in large Dutch oven and cover with sweet and sour
sauce. Cover and bake in 350 oven until collard rolls are tender about 40-50
minutes. Serves 4-5
Pasta with Turnip Greens
1 pound turnip greens well rinsed
4 anchovy fillets
5 tablespoons olive oil
1 clove garlic thinly sliced crosswise
1 bay dried leaf
1 fresh hot pepper
1 pound dried noodles
Sea Salt
Bring a pot of salted water to boil, add greens and cook until tender about
7 minutes. Remove the greens from water with a slotted spoon and drain. When
greens have drained chop coarsely. Cover the pot of water to keep warm.
Rinse anchovies well and pat dry. Heat oil in large skillet until hot, stir
in the garlic, then add the bay leaf, hot pepper and anchovies; cook,
stirring to break up the anchovies, until garlic begins to turn golden 2-3
minutes. Add the greens to the mixture stir and cook until greens have
absorbed the oil about 12 minutes. Return pot of water to boil, add the
pasta and cook until al dente. Drain and mix with greens in skillet, stir to
combine, season and serve immediately.
Vegetable Pancakes
I love these made with a combination of turnips and carrots, but they are
also great with any of the vegetables listed below. You cook these little
more slowly than regular pancakes so five the vegetables a chance to soften
and the side to brown. Other vegetables you can use are yellow squash,
carrots, parsnips, beets, celery root, or scallions or cooked squeezed and
chopped spinach or other greens.
About 1 pound turnips, peeled if necessary (about 2 cups packed)
½ onions grated
1 egg lightly beaten
1 cup flour more or less
Salt and freshly ground black pepper
Mild, half and half or cream as needed
2 tablespoons melted butter or olive oil
Preheat the oven to 275 degrees. Grate the vegetables by hand or with the
grating disk of a food processor. Mix the vegetables, onions, egg and flour
together. Sprinkle with salt and pepper. Then add just enough mild so that
the mixture drops easily from a large spoon. Stir in 2 tablespoons melted
butter or oil. Put a pan of butter or a spoonful of oil in a large skillet
or griddle over medium heat. When the butter is melted or the oil is hot,
drop in spoonfuls of the batter; use a fork to spread the vegetables into an
even layer. Cook, turning once, until nicely browned on both sides bout 15
minutes. Serve hot or at room temp.
Cheese Vegetable Pancakes Add up to 1 cup grated cheese like cheddar
Parmesan, ricotta or manchego to the batter along with the vegetables.
Beet Pancakes Use beets and, if you like, substitute sour cream or goat
cheese for the Parmesan and add 1 tablespoon chopped fresh thyme leaves.
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