I posted a little blurb on our Facebook site the other day about the fact that this year was a first for me and turnips…specifically salad turnips (Hakurei variety).
This WEEK was a first for me in actually eating the darn things. Yep. I know. I grew them in the spring and now for the fall, and not once did I eat any until now.
What was I thinking? These things are fabulous!
It all started with a little weeding and accidentally harvest of a pretty turnip. What the heck, I brushed off the dirt and ate it right there on the spot…then proceed to pick a bunch more for dinner. DELICIOUS.
So later that evening, I found a very simple recipe on Epicurious for sautéed salad turnips. The original recipe called for turnips, water, butter, salt and sugar (I didn’t add the recipe amount and boy was I glad of that. The turnips are sweet enough as is). I made the recipe again last night with a few modifications. Here is what I did:
I cleaned about 6-8 turnips with cool water, cut off the tops (setting aside) and trimmed off the tiny root. I then quartered the root and put it in a pan. I added sliced onion and enough chicken broth to allow the turnips to boil. A pinch of Kosher salt, some fresh ground pepper. Bring all to a boil and cook until turnips are tender (about 10 minutes), stirring occasionally.
Then…add the greens and cook until they are wilted. Please don’t throw those beauties away. The greens are a good source of protein, fiber, B vitamins, vitamins A, C, E & K, and several minerals.
We wound up with a nice side for our grilled pork chop covered in pepper jelly and gorgonzola cheese, fresh from the garden green beans, and wild rice.