Braised Turnips (with onions and greens)

April 29, 2007

Braised Turnips (with onions and greens)

Maggie Newman, Tucson CSA
Adapted from EverGreen Farm

1 bunch (6) of baby turnips with greens
1 clove of garlic, minced
Salt, to taste
2 teaspoons olive oil
1 onion, sliced

Wash the turnips tops and roots. Trim the turnip greens from the roots and put aside for later. Quarter the turnip roots. Over low heat, add 1 teaspoon of oil and turnips to a skillet. Sprinkle with salt. Cover and cook on low heat until the turnips are soft but not mushy, about twenty minutes. Cut turnip greens into 1/2 inch pieces. Fill skillet with water and bring it to a boil. Do not add salt yet! When the water is boiling, add cut turnip greens and blanch until soft. Drain and set aside. Peel and thinly slice onion. Heat 1 teaspoon of oil over medium heat. Add sliced onions and garlic. Cook until translucent. Add salt, cook until soft, then add blanched turnip greens. Add more salt. Cover and continue cooking for another 5 minutes. Serve with braised turnip roots.

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