Some greens are, well, just greens: spinach, tat soi, bok choy, collards, kale, Asian greens, etc. A whole bunch of other greens are also "greens" even though they come attached your vegetables: the greens from radishes, kohlrabi, beets, turnips, parsnips. These should be pulled or cut off your vegetables as soon as you get them home. Wash them in a big bowl of water so that any remaining soil falls off, and crisp them in a bowl or bag in the fridge.
Within a day or two you can use these greens for a very fast and tasty simple stir-fry.
1-4 T Olive Oil
1-5 garlic cloves or spring garlic bulbs and scapes
2-8 cups of greens, any that you have, washed and chopped either like confetti or in thin (1/4-1/2") short strips (2-4")
Put the olive oil and garlic in a shallow pan, heat them together.
Add the greens.
Stir all together for 4 - 10 min.
Serve as a side dish, over rice or pasta, or any other way you like.
P.S. As a bonus, especially if you don't have quite enough greens to serve, you can chop up some broccoli of any other vegetable you'd like to add in to the pan.
Submitted by Patti Andrews
Showing posts with label Turnips. Show all posts
Showing posts with label Turnips. Show all posts
Turnip Mashed Potatoes
Makes 4 servings
About 1 pound of turnips, peeled and quartered
2 or 3 all-purpose potatoes (about 1 pound), peeled and quartered
1/4 cup milk
2 to 3 tablespoons butter
Salt and white pepper
Cook the turnips and potatoes separately in boiling, salted water until tender -- about 15 minutes for turnips and 20 minutes for potatoes. Drain well and combine in one pan. Shake the pan over heat to dry out completely. Remove from heat and add the milk and butter. Mash until smooth and well blended. Season to taste with salt and plenty of white pepper.
About 1 pound of turnips, peeled and quartered
2 or 3 all-purpose potatoes (about 1 pound), peeled and quartered
1/4 cup milk
2 to 3 tablespoons butter
Salt and white pepper
Cook the turnips and potatoes separately in boiling, salted water until tender -- about 15 minutes for turnips and 20 minutes for potatoes. Drain well and combine in one pan. Shake the pan over heat to dry out completely. Remove from heat and add the milk and butter. Mash until smooth and well blended. Season to taste with salt and plenty of white pepper.
Mashed Turnip and Apple
Water to cover (enough to cover turnips and apples)
1 pound purple-topped turnips, trimmed, peeled and chopped into equal-size pieces
2 apples, peeled and quartered
1/2 cup dry white wine
1 tablespoon butter
1 Tbsp cream
Salt & pepper to taste
Fresh grated nutmeg
Preheat the oven to 300. Bring the water to boil while the prepping the turnips. (To save a dish, pick a saucepan that you can also do the mashing in.) Add the turnips, cover and let simmer for 15 minutes. Add the apples and cook for another 15 - 20 minutes, until turnips are fully cooked (a knife should slip in and out with no trouble). Drain and return to hot pot. Mash until smooth (a little texture is good, these mash very easily with a hand masher). Add the wine, butter and cream. Season to taste. Transfer to a baking dish and top with nutmeg.
From This Good Food, Contemporary French Vegetarian Recipes from a Monastery Kitchen
1 pound purple-topped turnips, trimmed, peeled and chopped into equal-size pieces
2 apples, peeled and quartered
1/2 cup dry white wine
1 tablespoon butter
1 Tbsp cream
Salt & pepper to taste
Fresh grated nutmeg
Preheat the oven to 300. Bring the water to boil while the prepping the turnips. (To save a dish, pick a saucepan that you can also do the mashing in.) Add the turnips, cover and let simmer for 15 minutes. Add the apples and cook for another 15 - 20 minutes, until turnips are fully cooked (a knife should slip in and out with no trouble). Drain and return to hot pot. Mash until smooth (a little texture is good, these mash very easily with a hand masher). Add the wine, butter and cream. Season to taste. Transfer to a baking dish and top with nutmeg.
From This Good Food, Contemporary French Vegetarian Recipes from a Monastery Kitchen
Caramelized Assorted Root Vegetables
2 small onions
1 head garlic
4 carrots
2 parsnips
2 turnips
2 Yukon Gold or other waxy potatoes
4 Tbsp olive oil, plus more if needed
Kosher salt and cracked black pepper, to taste
Preheat oven to 350.
Peel garlic cloves. Cut all other vegetables into 1” pieces. In a large heavy roasting pan, heat olive oil over medium-high heat until almost smoking. Add the vegetables and sauté, stirring, for 5 minutes. Remove the pan from heat and season vegetables with salt and pepper.
Transfer pan with vegetables to oven. Roast, stirring every 5 minutes, until vegetables are lightly browned and tender, 30 to 35 minutes. If the vegetables start to stick to the bottom of the pan while roasting, add 1 to 2 tablespoons additional oil and toss again. Remove pan from oven, taste and adjust seasoning.
From The Sustainable Kitchen by Stu Stein
1 head garlic
4 carrots
2 parsnips
2 turnips
2 Yukon Gold or other waxy potatoes
4 Tbsp olive oil, plus more if needed
Kosher salt and cracked black pepper, to taste
Preheat oven to 350.
Peel garlic cloves. Cut all other vegetables into 1” pieces. In a large heavy roasting pan, heat olive oil over medium-high heat until almost smoking. Add the vegetables and sauté, stirring, for 5 minutes. Remove the pan from heat and season vegetables with salt and pepper.
Transfer pan with vegetables to oven. Roast, stirring every 5 minutes, until vegetables are lightly browned and tender, 30 to 35 minutes. If the vegetables start to stick to the bottom of the pan while roasting, add 1 to 2 tablespoons additional oil and toss again. Remove pan from oven, taste and adjust seasoning.
From The Sustainable Kitchen by Stu Stein
Turnip/Carrot Mash
Makes 8 servings
2 lbs carrots
2 lbs turnips or rutabagas
cream or milk
butter
salt
pepper
Boil carrots and turnip/rutabaga SEPARATELY.
When done, mash each separately using as much cream, butter, and seasonings to your taste.
Just before serving, drain any liquid formed at the bottom of the bowl and gently combine them both.
Depending on your preferences, the amounts of carrot vs. turnip can be regulated. Leftovers freeze well.
From www.recipezaar.com
2 lbs carrots
2 lbs turnips or rutabagas
cream or milk
butter
salt
pepper
Boil carrots and turnip/rutabaga SEPARATELY.
When done, mash each separately using as much cream, butter, and seasonings to your taste.
Just before serving, drain any liquid formed at the bottom of the bowl and gently combine them both.
Depending on your preferences, the amounts of carrot vs. turnip can be regulated. Leftovers freeze well.
From www.recipezaar.com
Turnip – Potato Chowder
2 cups (~1 lb.) turnip chunks
1 ½ cups water
1 tsp salt
2 cups cubed potatoes
½ cup diagonally sliced celery
1 cup light cream
1 can (19 oz.) tomatoes
1 tsp. sugar
2 Tbs. butter
salt and pepper to taste
Parmesan cheese (optional)
Cook turnip in boiling salted water for about 10 minutes, then add potatoes and celery and cook for another 10 minutes or until just tender – Do not drain.
Add cream, tomatoes, sugar, butter, salt and pepper. Reheat and serve piping hot. Use Parmesan on top if desired.
1 ½ cups water
1 tsp salt
2 cups cubed potatoes
½ cup diagonally sliced celery
1 cup light cream
1 can (19 oz.) tomatoes
1 tsp. sugar
2 Tbs. butter
salt and pepper to taste
Parmesan cheese (optional)
Cook turnip in boiling salted water for about 10 minutes, then add potatoes and celery and cook for another 10 minutes or until just tender – Do not drain.
Add cream, tomatoes, sugar, butter, salt and pepper. Reheat and serve piping hot. Use Parmesan on top if desired.
Curried Turnips
Serves 4
1 onion, chopped
2 Tbsp. oil
3 turnips, peeled and sliced thinly
1 tart apple, cored and chopped
2 tsp. curry powder
1 tsp. salt
lemon wedges
Cook the onion, stirring, in the oil for 5 minutes over medium heat until it begins to brown. Stir in the turnips and cook 5 minutes more. Add the apple, curry powder and salt, and cook until tender, about 3 to 5 minutes. Squeeze a fresh lemon wedge over dish before serving. Serve hot with additional wedges.
From Vegetarian Times Complete Cookbook, 1995
1 onion, chopped
2 Tbsp. oil
3 turnips, peeled and sliced thinly
1 tart apple, cored and chopped
2 tsp. curry powder
1 tsp. salt
lemon wedges
Cook the onion, stirring, in the oil for 5 minutes over medium heat until it begins to brown. Stir in the turnips and cook 5 minutes more. Add the apple, curry powder and salt, and cook until tender, about 3 to 5 minutes. Squeeze a fresh lemon wedge over dish before serving. Serve hot with additional wedges.
From Vegetarian Times Complete Cookbook, 1995
Simple Skillet Turnips & Apples
serves 4
1 tbsp. canola oil
1/2 C fresh apple cider or juice
1/2 C chopped onion
1 small cinnamon stick
1 medium apple, copped (approx. 3/4C)
1/4 tsp. salt
3 C chopped turnips (1/2" cubes)
Heat oil in a large skillet over med. heat. Add onion and sauté for 3 to 5 minutes. Add apple and sauté 2 more minutes. Add turnips and rest of ingredients. Cover and reduce heat to medium-low. Stir occasionally, and add more liquid if necessary to prevent sticking. Simmer until turnips are tender, approx. 20 minutes. Remove cinnamon stick before serving.
from the Rolling Prairie Cookbook
1 tbsp. canola oil
1/2 C fresh apple cider or juice
1/2 C chopped onion
1 small cinnamon stick
1 medium apple, copped (approx. 3/4C)
1/4 tsp. salt
3 C chopped turnips (1/2" cubes)
Heat oil in a large skillet over med. heat. Add onion and sauté for 3 to 5 minutes. Add apple and sauté 2 more minutes. Add turnips and rest of ingredients. Cover and reduce heat to medium-low. Stir occasionally, and add more liquid if necessary to prevent sticking. Simmer until turnips are tender, approx. 20 minutes. Remove cinnamon stick before serving.
from the Rolling Prairie Cookbook
Glazed Turnips
Serves 4
1 lb (450 g) new turnips
1/3 cup (75 g) butter
salt
1 tsp sugar
Method
1. Peel the turnips (if small no need to peel) and cut into small barrel shapes.
2. Melt half the butter and sauté the turnips.
3. Season with salt, sprinkle with sugar and sauté for a few seconds over a high flame to brown them a little.
4. Add enough water just to cover and simmer gently for 20 minutes until the liquid has almost disappeared.
5. Remove from the heat, add the remaining butter and shake to glaze.
From cookitsimply.com
1 lb (450 g) new turnips
1/3 cup (75 g) butter
salt
1 tsp sugar
Method
1. Peel the turnips (if small no need to peel) and cut into small barrel shapes.
2. Melt half the butter and sauté the turnips.
3. Season with salt, sprinkle with sugar and sauté for a few seconds over a high flame to brown them a little.
4. Add enough water just to cover and simmer gently for 20 minutes until the liquid has almost disappeared.
5. Remove from the heat, add the remaining butter and shake to glaze.
From cookitsimply.com
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