Japanese Turnips

Sauteed Turnips and Greens

Quarter or more turnips

Chop the greens- throw away the stems

Olive Oil

Course Salt & cracked pepper

Directions: sautéed the turnips in olive oil, salt and pepper in a cast iron skillet, when turnips turn brown, add greens to the top of the pan. Fold in greens sautéed until crispy.

Turnip-Green Salsa Verde

from Food & Wine July 2014

1 tbsp. capers, drained and minced

4 anchovy fillets in oil, drained and minced (optional)

1 garlic clove, minced

1/4 cup minced mint

1/4 cup minced parsley

5 salad turnips with greens, turnips very thinly sliced, greens reserved

1/4 cup lemon juice

2/3 cup olive oil

salt and pepper

Directions:

1) In a bowl, mash the capers, anchovies and garlic. Add the mint and parsley.

2) Mince the turnip greens; you should have about 1/4 cup. Add to the bowl.

3) Whisk in the lemon juice and oil; season with salt and pepper.

4) Serve the salsa verde with the sliced turnips.

Pickled Salad Turnips

from Cookingintheory.blogspot.com

1 lb. golf-ball size Japanese Salad Turnips

1 c. rice wine vinegar

1 Tbs. sugar

1/4 tsp. salt

1/2 tsp toasted sesame oil

1 tsp. hot chile paste (or garlic chile sauce)

1/2 tsp. freshly grated ginger

Directions:

1) Cut the turnips in half length-wise and then slice into 1/8″ half-circle slices. Set aside.

2) Combine all the other ingredients in a jar with a tight-fitting lid.

3) Screw on the lid and shake vigorously until the sugar is dissolved.

4) Add the sliced turnips, cover and refrigerate overnight. They’ll be ready to eat the next day and will get stronger with time.

Wicked Easy Salad Turnips and Greens: Serves 3-4

2 bunches hakurei turnips with greens

1/2 tablespoon olive oil

1/2 tablespoon butter

Salt and pepper to taste

1/4 cup white wine

Directions

1) Rinse the turnips and greens well. Cut the greens from the turnips and chop into 2-inch pieces. Trim any straggly roots from the turnips and discard.

2) Cut the turnips into quarters or eighths, depending on size.

3) In a sauté pan with a lid, heat the olive oil and butter. Add the turnips, sprinkle lightly with salt and pepper, and sauté until crisp-tender, about 5 minutes. Remove the turnips from the pan.

4) Add the greens to the pan, along with any moisture still clinging to the leaves. Cover the pan and allow the greens to cook, stirring once or twice, until just tender, 6 to 8 minutes.

5) Add the white wine and cook until almost all the liquid is gone.

6) Return the turnips to the pan; cook 1 to 2 minutes to heat through. Serve immediately.

Sauteed Fresh Turnip Greens: Serves 2

fresh turnip greens

1 tsp. salt

1 hard cooked egg

2 tsp. fresh lemon juice

1/3 c. chopped onion

1/2 tsp. sugar

2 strips bacon

1/4 tsp. black pepper

Directions

1) Wash turnip greens thoroughly. Trim off coarse stems.

2) Fry bacon until crisp and remove it from the fat. Save for later use. Add onion to bacon fat and sautee until limp.

3) Coarsely chop turnip greens and add to onions. Stir to mix well.

4) Cover tightly and cook 10 - 15 minutes, or until tender. Add salt, black pepper, sugar and lemon juice. Toss lightly.

5) Turn into serving dish and garnish with crisp, crumbled bacon and slices of hard cooked egg.

Salad Turnip and Radish Sandwiches: Serves4

from Firstlight Farm

3 radishes with top greens

3 salad turnips with top greens

4 tbsp. unsalted butter, at room temperature

fresh gated zest of one lemon

salt to taste

1/2 loaf fresh crusty bread

Directions:

1) Wash the radishes and turnips, remove tops and set aside, and trim off any damaged parts of the root.

2) Very thinly slice the radishes and turnips one way, and then very thinly slice them crosswise into matchsticks.

3) Cut the greens into thin strips.

4) Place the butter, at room temperature, into a small mixing bowl and cream with a wooden spoon.

5) Grate the zest of one lemon into the bowl and continue working the butter until it is completely smooth and the zest has been incorporated.

6) Gently stir in the radishes and turnips and season with salt to taste.

7) Spread over thin slices of crusty bread.

8) Eat the sandwiches with a salad made of fresh farm greens!