Posts tagged Turnips
Honey Glazed Roots and Greens

Serves: 2-4

Time 35 minutes


Ingredients:

4 cups turnip root, diced *

4-6 cups turnip greens and stems, cut into ½ inch strips **

¾ cup onion, diced

¼ cup oil

¼ cup honey

4 Tbl cider vinegar

1 tsp salt

¼ tsp black pepper


*Can supplement with potatoes, radishes to make the full 4 cups.

**Can supplement with any other greens in your share.



Directions

  1. Cut turnip greens from bulbs, keeping the stems. Cut the greens from the stems. Wash the stems and roots under running cold water.

  2. Heat the oil in a large cast iron skillet over medium heat. Add onions and sauté for 2 minutes. Add diced roots and stems. Stir the vegetables, then pat them into a single layer and cover the skillet with a large lid. Turn the heat down to medium low and leave the roots undisturbed and covered for 5 minutes. Remove the lid, stir and repeat the process above leaving the turnips covered for another 5 minutes.

  3. Remove lid, add honey, vinegar, salt and black pepper. Increase heat to high – stirring only once or twice. Cook roots for another 5 minutes. Add the greens, stirring to wilt the greens then leave turnips undisturbed until all of the moisture has evaporated and been absorbed into the vegetables.

  4. Serve hot or at room temperature as a side dish.


Based off a recipe from www.thetomatohead.com

Glazed Turnips

Serves: 2-4

Time 35 minutes


Ingredients:

1lb small to medium turnips

¾ cup water

1 Tbl butter

1 Tsp sugar

¼ tsp salt

Garnish – Green onions/cilantro/Parsley


Directions

  1. Halve and quarter. Arrange turnips in 1 layer in a 12” heavy skillet and add enough water to reach halfway up turnips. Add butter, sugar and salt and boil over moderately high heat, covered, stirring occasionally 10 minutes. Boil turnips, uncovered, stirring, until tender and water has evaporated, about 8 minutes.

  2. Sauté turnips over moderately high heat, stirring, until golden brown about 5 minutes more. Add 3 tablespoons water and stir to coat turnips with glaze.


Based off a recipe from epicuroius.com