Salad turnips

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).

Salad turnips

Salad turnips

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.

Turnip greens

Turnip greens

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.

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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.





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