We harvested the rest of our turnips, and this was the King Turnip held by Ray.
Showing posts with label Turnips. Show all posts
Showing posts with label Turnips. Show all posts
Sunday, August 9, 2009
Wednesday, July 29, 2009
Garlic Turnips with Greens
There are many ways to eat a turnip and their greens, but this is my easy favorite. It involves blanching the greens and then sauteing the roots and greens together in butter. Tasty!
Ingredients:
1 bunch turnips with greens
2 tablespoon of butter
2 cloves garlic
salt and pepper
Procedure:
1. Heat a pot of water (large enough to submerge all the greens) to boiling.
2. Meanwhile, prepare the turnips by separating the greens and root, slicing the root into thin half-moon slices and roughly chopping the greens before soaking them in water and draining, repeat until they are free of dirt. Mince the garlic.
3. When the water is boiling, add a couple pinches of salt then the turnip roots. Boil for 1-2 minutes until they turn bright green in color and become tender. Strain immediately and rinse in cold water to prevent further cooking.
4. Heat a saute pan on medium heat. Add butter and garlic, and then the turnip slices. Cook until almost tender and then add another tablespoon of butter and the greens.
5. Salt and Pepper to taste.
Ingredients:
1 bunch turnips with greens
2 tablespoon of butter
2 cloves garlic
salt and pepper
Procedure:
1. Heat a pot of water (large enough to submerge all the greens) to boiling.
2. Meanwhile, prepare the turnips by separating the greens and root, slicing the root into thin half-moon slices and roughly chopping the greens before soaking them in water and draining, repeat until they are free of dirt. Mince the garlic.
3. When the water is boiling, add a couple pinches of salt then the turnip roots. Boil for 1-2 minutes until they turn bright green in color and become tender. Strain immediately and rinse in cold water to prevent further cooking.
4. Heat a saute pan on medium heat. Add butter and garlic, and then the turnip slices. Cook until almost tender and then add another tablespoon of butter and the greens.
5. Salt and Pepper to taste.
Monday, July 27, 2009
Cheesy Turnips and Carrots
This recipe comes from CSA garden member Wendy Manganiello. It is a great recipe for vegetables that will be coming into season soon.
Ingredients
3 cups diced peeled turnips
2 cups sliced carrots
1/4 teaspoon ground ginger
3/4 cup water
1 teaspoon salt, divided
1/2 cup chopped onion
1/2 cup diced celery
3 tablespoons butter
3 tablespoons all-purpose flour
1/4 teaspoon pepper
1 1/2 cups milk
1 cup shredded Cheddar cheese
Procedure
In a saucepan, combine turnips, carrots, ginger, water and 1/2 teaspoon salt. Cover and cook over medium-high heat for 10-15 minutes or until vegetables are tender; drain and reserve liquid. Set vegetables aside. In a skillet, saute onion and celery in butter until tender; stir in flour, pepper and remaining salt. Add milk and the vegetable liquid; bring to a boil. Cook and stir until thickened and bubbly. Stir in cheese until melted; stir in the vegetables and heat through.
Ingredients
3 cups diced peeled turnips
2 cups sliced carrots
1/4 teaspoon ground ginger
3/4 cup water
1 teaspoon salt, divided
1/2 cup chopped onion
1/2 cup diced celery
3 tablespoons butter
3 tablespoons all-purpose flour
1/4 teaspoon pepper
1 1/2 cups milk
1 cup shredded Cheddar cheese
Procedure
In a saucepan, combine turnips, carrots, ginger, water and 1/2 teaspoon salt. Cover and cook over medium-high heat for 10-15 minutes or until vegetables are tender; drain and reserve liquid. Set vegetables aside. In a skillet, saute onion and celery in butter until tender; stir in flour, pepper and remaining salt. Add milk and the vegetable liquid; bring to a boil. Cook and stir until thickened and bubbly. Stir in cheese until melted; stir in the vegetables and heat through.
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