Butter-Braised Turnips
Simmered in rich chicken stock, this dish is finished with lemon juice and thyme for fresh appeal.
Ingredients:
1 pound turnips, green tops removed, washed and roughly chopped
1 tablespoons butter
1 tablespoon olive oil
2 peeled shallots
1 cup chicken stock
Juice from ½ lemon
3 tablespoons fresh thyme
Sea salt and fresh ground pepper
Method:
1. Wash and scrub the turnips, then cut into 1-inch-long pieces.
2. Heat butter and oil over medium-high heat in a large saucepan, then and add shallots and turnips. Sauté for about 10 minutes, stirring occasionally until the turnips begin to caramelize.
3. Add chicken stock, and a dash each of salt and pepper. Cover with a lid and turn heat down to low. Let simmer for another 5 minutes, or until stock has started to be absorbed by turnips. Add the turnip greens and simmer another 5 minutes, or until all the stock has been absorbed and the greens are wilted and tender. Add lemon juice and fresh thyme, then season to taste with more salt and pepper as needed. Serve warm.
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Butter-Braised Turnips with Greens & Baby Shiitake Mushrooms
Simmered in rich chicken stock, this dish is finished with lemon juice and thyme for fresh appeal.
Ingredients:
1 pound baby turnips, green tops removed and then washed and patted dry with a paper towel
2 cups baby Shiitake mushrooms, washed thoroughly
1 tablespoons butter
1 tablespoon olive oil
2 peeled shallots
1 cup chicken stock
Juice from ½ lemon
3 tablespoons fresh thyme
Sea salt and fresh ground pepper
Method:
1. Wash and scrub the turnips, then cut into 1-inch-long pieces.
2. Heat butter and oil over medium-high heat in a large saucepan, then add shallots and turnips. Sauté for about 10 minutes, stirring occasionally until the turnips begin to caramelize.
3. Add chicken stock, reserved turnip greens and baby Shiitake mushrooms, as well as a dash each of salt and pepper. Cover with a lid and turn heat down to low. Let simmer for another 10 minutes, or until stock has mostly been absorbed by vegetables. Add lemon juice and fresh thyme, then season to taste with more salt and pepper as needed. Serve warm.
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Glazed Hakurei Turnips
These buttery glazed turnips are sure to delight.
Ingredients:
1 large bunch Hakurei turnips, trimmed and greens reserved
¼ cup butter
3 tablespoons sugar
Sea salt
Method:
1. Place turnips in a large skillet; add water to cover turnips halfway. Add butter, sugar, and a large pinch of salt; bring to a boil. Cook, stirring occasionally, until liquid is syrupy and turnips are tender, about 15 minutes. (If turnips are tender before liquid has reduced, use a slotted spoon to transfer turnips to a plate and reduce liquid until syrupy. Return turnips to pan and stir to coat well.)
2. Add turnip greens to skillet and cook over medium heat, stirring occasionally, until just wilted, 2-3 minutes. Season with salt.
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Sautéed Turnips with Garlic Scapes
Tossed with flavorful garlic scapes, these turnip and greens are incredibly tender thanks to a quick simmer in chicken stock.
Ingredients:
1 bunch Tokyo Market turnips with greens
2-3 garlic scapes, finely minced
2 tablespoons olive oil
1 cup chicken stock
¼ cup golden raisins, plumped in water and drained
Method:
1. Thoroughly wash turnips, then trim greens from turnip bulbs. Set greens out on a paper towel to drain. Meanwhile, trim turnip bulb ends and thinly slice. Then, coarsely chop greens.
2. Heat garlic scapes in oil over medium heat in a large skillet until garlic begins to sizzle. Add the turnips and greens. Turn and coat with oil as you wilt the greens.
2. Add broth. Bring to a boil. Cover and reduce heat to low. Simmer 3 to 5 minutes to soften.
3. Transfer turnips, greens and garlic to a serving platter and top with plumped golden raisins.
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Buttered Radishes
These dipped radishes make for a wonderful starter or snack!
Ingredients:
Radishes, green tops intact
1 pound butter, at room temperature
2½ tablespoons fleur de sel
Method:
1. Gently wash the radishes in ice water, removing any dirt from the greens. Dry them well. Temper the butter by placing it over moderate heat.*
2. Once tempered, season the butter with the fleur de sel.
3. Dip the bottom half of the radishes into the tempered butter. Dip a second time and gently shake to remove any excess butter from the bottom. Place the butter-coated radish on a rimmed baking sheet lined with wax paper. Chill the radishes in the refrigerator until the butter is set.
*To temper butter, it’s easiest to use a double boiler, placing the butter over a pot of boiling water instead of directly heating the butter. Let the butter melt and heat up, then whisk occasionally until it thickens and stabilizes. It’s fully tempered when it has the consistency of melted chocolate.
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Tempered-Butter Radishes
These dipped radishes make for a wonderful starter or snack!
Ingredients:
Mixed spring radishes, green tops intact
1 pound butter, at room temperature
2½ tablespoons fleur de sel
Method:
1. Gently wash the radishes in ice water, removing any dirt from the greens. Dry them well.
2. Temper the butter by placing it over moderate heat.* Once tempered, season the butter with the fleur de sel.
3. Dip the bottom half of the radishes into the tempered butter. Dip a second time and gently shake to remove any excess butter from the bottom. Place the butter-coated radish on a rimmed baking sheet lined with wax paper. Chill the radishes in the refrigerator until the butter is set.
*To temper butter, it’s easiest to use a double boiler, placing the butter over a pot of boiling water instead of directly heating the butter. Let the butter melt and heat up, then whisk occasionally until it thickens and stabilizes. It’s fully tempered when it has the consistency of melted chocolate.
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Honey-Kissed Baby Turnips & Greens
The real star of this simple side are the tender greens!
Ingredients:
6-8 baby Tokyo Market turnips with greens
1 tablespoon butter
1 tablespoon olive oil
2 teaspoon honey
Sea salt and fresh ground pepper
Method:
1. Wash turnip bulbs and trim tops and tails. (They do not need to be peeled.) Cut into quarters. Then, wash green tops, separating out and discarding any yellowed leaves. Spin or shake off excess water and chop greens.
2. In a heavy-bottomed skillet, melt butter and add olive oil. When butter starts bubbling, add turnips and shake pan to coat with oil and butter. Let cook over medium heat, stirring and turning periodically, until turnips begin to soften and lightly brown, about 7 minutes.
3. Sprinkle moderately with sea salt, then add honey, stirring constantly to distribute.
4. Toss in greens. Continue to stir and cook until greens have wilted, about 3 minutes. Season to taste with additional salt and several grindings of black pepper.
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Sautéed Turnips with Garlic & Greens
Tossed with flavorful garlic, these turnip greens are incredibly tender thanks to a quick simmer in chicken stock.
Ingredients:
1 bunch Hakurei turnips with greens
4 cups kale greens, removed of any tough ribs
4 cloves garlic, minced
2 tablespoons olive oil
1 cup chicken stock
¼ cup golden raisins, plumped in water and drained
Method:
1. Thoroughly wash turnips, then trim greens from turnip bulbs. Set greens out on a paper towel to drain. Meanwhile, trim the turnip bulb ends and thinly slice. Then, coarsely chop greens.
2. Heat garlic in oil over medium heat in a large skillet until garlic begins to sizzle. Add the turnips and their greens, plus the kale greens. Turn and coat with oil as you wilt the greens.
3. Add broth. Bring to a boil. Cover and reduce heat to low. Simmer for 10 to 12 minutes to soften.
4. Transfer turnips, greens and garlic to a serving platter and top with plumped golden raisins.
Variation: This dish is excellent topped with swarm Andouille sausage slices!
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Braised Turnips & Carrots
Simmered in rich chicken stock, this dish is finished with lemon juice and thyme for fresh appeal.
Ingredients:
½ pound purple top turnips, green tops removed
½ pound carrots, green tops removed
1 tablespoons butter
1 tablespoon olive oil
2 peeled shallots
1 cup chicken stock
Juice from ½ lemon
3 tablespoons fresh thyme
Sea salt and fresh ground pepper
Method:
1. Wash and scrub both the turnip and carrots, then cut into 1-inch-long pieces.
2. Heat butter and oil over medium-high heat in a large sauce pan, then and add shallots, turnips and carrots. Sauté for about 10 minutes, stirring occasionally until vegetables begin to caramelize.
3. Add chicken stock, and a dash each of salt and pepper. Cover with a lid and turn heat down to low. Let simmer for another 10 minutes, or until stock has mostly been absorbed by veggies. Add lemon juice and fresh thyme, then season to taste with more salt and pepper as needed. Serve warm.
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Braised Fava Greens with Roasted Turnips
The tender, succulent greens are lovely simply sautéed in butter and topped with roasted turnips.
Ingredients:
1 bunch fava greens
1 pound Hakeuri turnips, washed, scrubbed and cut into 1-inch pieces
¼ cup olive oil
2 tablespoons butter
Sea salt and fresh ground pepper
Freshly-squeezed lemon juice
Method:
1. Preheat oven to 400°. In a large baking sheet, toss turnips with olive oil and season with salt and pepper. Transfer to oven and roast until tender and golden, about 20 to 25 minutes.
2. Meanwhile, thoroughly clean greens, trimming of any tough stems.
3. Heat a large sauté pan over high heat. Once warm, add butter to melt, then add in greens. Cook, stirring occasionally, until greens are wilted about 3 minutes.
4. Remove from heat, season with salt and a squeeze of lemon juice. Transfer to a serving platter and garnish with roasted turnips.
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