Oh, friends, if you haven’t yet discovered baby turnips, let me help you out. This under appreciated vegetable (boo-hoo) is a delight and when you find them fresh and young, look out taste buds!
This recipe is for my buddy and fellow yoga teacher, Anne. Both of us get our food delivered from the sustainable, organic grocer, Washington’s Green Grocer. (I just can’t say enough good things about that company!). One of the many things we got in our produce box this week was baby turnips with greens. Anne was wondering “WTH do you do with turnips?”
Here are a few ideas:
1) The picture at top is a very simple recipe for sautéed baby turnips. When they are babies, you don’t need to peel the skin. Just slice off the “tail” and top and cut into small wedges. Don’t throw away the greens! That’s good stuff there. Wash the greens thoroughly getting rid of any pieces that have yellowed. Dry and chop up.
Heat a large sauté pan over medium high heat. Add 1 tablespoon of olive oil and 1 tablespoon of butter. Add the bulbs and cook for about 4-5 minutes. Add the greens, salt & pepper to taste and if you like, some fresh herbs. (I used a tiny bit of dill this morning, but thyme or parsley would do.) Cook for another 4-5 minutes until greens are wilted but bulbs and greens are not overcooked.
Enjoy with fish (That’s what I had for breakfast) or eggs or chicken or beef or…..You get the point.
To make vegan: Omit the butter.
2) Turnips and potatoes are fast friends. Try adding turnips to your mashed potatoes, cooking your turnips the same way you would cook your potatoes.
3) Baby turnips are great for salads. Use them just how they came into this world: raw. Just slice ’em up.
Important cooking note: If you buy baby turnips, use them within 1-3 days. They are sensitive little guys. 🙂