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Joe

Turnip recipes! Every quarter at our community garden we have a cooking class,

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Joined: Dec 14, 2005

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Posted to Thread #29414 at 3:13 pm on Feb 7, 2017

sharing easy recipes for one particular vegetable. For winter, we did turnips. I'm sharing the recipes we printed up. Maybe some of you have others to add.


LBO COOKS: TURNIPS!


CARAMELIZED TURNIPS
from Simply French by Patricia Wells and Joel Robuchon.

1-1/2 lb. turnips, about 2" in diameter
3 Tbs. butter
Salt and pepper
2 Tbs. sugar
1 cup chicken stock or water

Peel turnips and cut into rounds 1" thick. (If you have older winter turnips, blanch them in boiling salted water to soften the flavor. If you have young spring turnips, no blanching is necessary.)

Melt the butter over medium heat in a 12-inch skillet with a cover. Add the turnips, season with salt and pepper and sprinkle with sugar. Cook slowly, turning from time to time, until browned, about 10 minutes.

Add 1/4 cup of the stock, cover and continue to cook over moderate heat until most of the liquid has been reduced, about 5 minutes. Continue adding stock and reducing it, until all the stock has been used and the turnips are evenly golden brown and meltingly tender. Can be set aside in the skillet and gently reheated before serving.


PICKLED TURNIPS
By David Liebovitz

3 cups (750 ml) water
1/3 cup (70 g) coarse white salt, such as kosher salt or sea salt
1 bay leaf
1 cup (250 ml) white vinegar (distilled)
2-pounds (1 kg) turnips, peeled
1 small beet, or a few slices from a regular-size beet, peeled
3 cloves garlic, peeled and thinly sliced

In a saucepan, heat about one-third of the water. Add the salt and bay leaf, stirring until the salt is dissolved. Remove from heat and let cool to room temperature. Once cool, add the vinegar and the rest of the water.

Cut the turnips and the beet into batons, about the size of French fries. Put the turnips, beets, and garlic slices into a large, clean jar, then pour the salted brine over them in the jar, including the bay leaf.

Cover and let sit at room temperature, in a relatively cool place, for one week. Once done, they can be refrigerated until ready to serve.
Storage: The pickles will keep for several weeks in the refrigerator. They’ll be rather strong at first, but will mellow after a few days. They should be enjoyed within six weeks after they’re made, as they tend to get less-interesting if they sit too long.


TURNIP COLESLAW
From aiplifesylye.com

1 cup grated turnip
1 cup grated carrots
1 cup green turnip tops, roughly chopped
zest and juice of 1 lemon
pinch salt
1 Tbs. dark sesame oil
1 Tbs. olive oil
Green onion, chopped for garnish

After grating turnips, squeeze out any excess juices then add to bowl and toss withremaining ingredients. Best served right away.


JAN’S GREENS
Jan Roberts

This takes a while, though most of that time the pot is just simmering unattended. You can do it in stages over several days. It reheats well, and it can be frozen. Proportions aren't that important:

Lots of greens (you can't have too many). Collards, turnip, mustard, etc.
2lbs or so smoked meats (pork neck or hocks, turkey necks or wings, etc.
A few cups water (Jan doesn't like her greens soupy)
2 onions, chopped
A whole head of garlic, cloves separated, peeled and chopped
Salt & Pepper
Red Pepper Flakes

Optional:
Kale and/or chard leaves, and the chard stems (but not kale stems!)
Vinegar
Cornbread

Wash the greens and shake dry. Tear or cut the leafy parts from the central stem.

Put the meats in a pot with water to cover about halfway. Add the onions and garlic, with a pinch each of salt, pepper and red pepper flakes. Bring to a light simmer and cook slowly, covered, for an hour or two, turning the pieces of meat from time to time, until the meat is just tender when pierced with a fork (it will cook more later).

Cut the greens into the pot with a scissors. Stir them in and keep adding more as they cook down, until the pot is full. Cover and cook, maintaining the heat at a bare simmer and stirring from time to time, two hours or more for collards, less for other greens, until the greens are tender and the meat is falling off the bone. Don't boil the greens and don't rush them! They will take their own sweet time. Taste for tenderness and seasoning.

When the greens are just about tender you can add chard or kale if you wish, including chopped chard stems, and cook for another half hour. You can also add a little vinegar, or offer it on the side.
Serve with cornbread to sop up the pot liquor.


ROASTED TURNIPS WITH PARSLEY-MUSTARD VINAIGRETTE
From: Food and Wine

1 Tbsp white wine vinegar
1 ½ tsp whole grain mustard
1 scallion, minced
1 ½ Tbsp chopped flat leaf parsley
½ cup olive oil
salt and pepper to taste
2 lbs turnips, stems trimmed to 2 inches

Preheat oven to 425F

In a bowl, whisk the vinegar, mustard, scallion, parsley and ¼ cup olive oil. Season with salt and pepper.

Cut turnips in half (or quarter them if larger) and toss with remaining ¼ cup of olive oil. Season with salt and pepper. Spread onto baking sheet and roast about 15-20 minutes or until tender. Transfer to platter and let cool. Drizzle with vinaigrette and serve.


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Email: info@longbeachorganic.org


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