Mashed Turnips & Parsnips
This side dish is rich and comforting, thanks to the combination of turnips, parsnips and fresh herbs.
Ingredients:
3-4 turnips, peeled and cubed
3-4 parsnips, peeled and cubed
3 tablespoons butter
4 garlic cloves, minced
2 tablespoons fresh herbs of your choice, such as parsley, oregano and thyme, chopped
1 cup milk
Sea salt and fresh ground pepper
Method:
1. Add the turnips and parsnips to a large pot of cold salted water. Bring to a boil, then reduce to a simmer and cook until soft and tender, about 20 minutes.
2. In a small saucepan, add the butter over medium-high heat. Once melted and foamy, add the garlic and herbs and sauté until the garlic is fragrant and the butter begins to brown. Season with salt and pepper. Add the milk and bring to a simmer.
3. Drain the turnips and parsnips in a colander in the sink. Add the turnips and potatoes back to the pot they were cooked in. Add the hot milk mixture and roughly mash the vegetables. If you prefer a smoother texture, use an immersion blender and purée until smooth and silky. Taste for seasoning, and add salt and pepper if needed.
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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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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 & 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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Mashed Turnips
This delicious side dish boasts a beautiful golden color thanks to the combination of yellow Ball turnips and German Butterball potatoes.
Ingredients:
4 Ball turnips, peeled and cubed
2 medium-sized German Butterball potatoes
3 tablespoons butter
4 garlic cloves, minced
2 tablespoons fresh sage, chopped
1 cup milk
Sea salt and fresh ground pepper
Method:
1. Add the turnips and potatoes to a large pot of cold salted water. Bring to a boil, then reduce to a simmer and cook until soft and tender, about 20 minutes.
2. In a small saucepan, add the butter over medium-high heat. Once melted and foamy, add the garlic and sage and sauté until the garlic and sage are fragrant and the butter begins to brown. Season with salt and pepper. Add the milk and bring to a simmer. (This will infuse the milk with the sage flavor.)
3. Drain the turnips and potatoes in a colander in the sink. Add the turnips and potatoes back to the pot they were cooked in. Add the hot milk and roughly mash the vegetables. If you prefer a smoother texture, use an immersion blender and purée until smooth and silky. Taste for seasoning, add salt and pepper.
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Grilled Turnips with Mint & Lime
The combination of mint and lime adds summery appeal to these tender-crisp grilled turnips.
Ingredients:
1 bunch Hakurei turnips, scrubbed and trimmed
¼ cup mint, minced
2 cloves garlic, smashed and minced
3 tablespoons olive oil
Juice of a small lime
Sea salt and fresh ground pepper
Method:
1. Preheat your grill. Set turnips on a plate and sprinkle with sea salt.
2. Set turnips directly on grill grate away from direct heat and cover. Cook for 5 minutes. Flip turnips and continue to cook, covered. Check after 4-5 minutes, continue turning and cooking until turnips are cooked through.
3. To prepare vinaigrette, whisk together mint, garlic, olive oil, lime juice, plus salt and pepper to taste. Toss with turnips and let sit for 10-15 minutes. Season again with salt and pepper as needed.
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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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Steamed Tokyo Turnips
Finished with your choice of toppings, steamed turnips make for a simple, delicate side.
Ingredients:
2 bunches Tokyo turnips, with greens
Sea salt, lemon juice, olive oil, soy sauce or vinegar for serving
Method:
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 ½ 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.
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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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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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