Steamed Tokyo Turnips Nested in Their Greens

July 24, 2006

Steamed Tokyo Turnips Nested in Their Greens

From The Essential Reference Vegetables from Amaranth to Zucchini  by Elizabeth Schneider

1 1/2 to 2 pounds small Tokyo type turnips with greens
About 2 T. fruity olive oil (I used some olive oil and balsamic vinegar)
Sea salt and pepper

1. Cut greens from turnip necks; reserve. Pare necks neatly. Scrub turnips with a brush under running water. Immerse greens in water, swish around, and then lift out. Repeat unti no grit remains.

2. Set turnips on rack over boiling water and arrance greens over them. Cover and steam until turnips are barely tender. Timing varies. Spread turnips and greens on towel to dry briefly.

3. Cut greens into 1 inch sections. Toss with about 1 1/2 T. of olive oil (or dressing I used). Arrange in a wreath or nest on a serving plate. Slice turnips lengthwise into quarters or halve if tiny. Toss gently with 1/2 T of oil or to taste. Nest in the greens. Accompany with salt and pepper.

Serves 4

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