Turnips: Good from the Top Down

The turnips are ready to harvest now.  The good thing about turnips is you can eat the tops as turnip greens and also the root.  What a versatile veggie!

Since I've never eaten turnips before, I decided I needed to find some recipes so I could share them with our customers.  Below are two delicious one and, by the way, I now love turnips.

 

 

 

Gina's Turnip Greens (courtesy of Gina Neely)

1 T. olive oil
1 shallot, chopped
1 clove garlic, chopped
1 t. red pepper flakes
1 1/2 pound of turnip greens, washed, stemmed and chopped
Freshly ground pepper
2 T Dijon mustard
1 c. chicken stock
1/2 c. chopped pecans, toasted

In a Dutch oven, heat the olive oil.  Add shallot, garlic and red pepper flakes and saute until tender and fragrant.  Add the turnip greens.  Mix together.  cook until the greens are wilted down (about 3 minutes).  Add pepper to taste.

In a small bowl, whisk the mustard with the chicken stock.  Add to the wilted greens and cook until the liquid has all but evaporated.  Add the toasted pecans and serve immediately.


Jim LOVED these turnip greens and he'd never eaten turnip greens before.  He's already asked for a second batch to be made.

Roasted Turnips with Balsamic Vinegar (courtesy of Kalyns Kitchen)

2 large turnips
1 T. olive oil
1 T. balsamic vinegar
Additional 1 t. balsamic vinegar
Sal and pepper to taste

Preheat oven to 450 F.  Cut the turnips into 1-inch pices.  Wisk together the olive oil and vinegar and toss with the turnips.  Spread turnips into a single layer in a roasting pan.  Roast turnips 25 - 30 minutes, or until slightly brown and softened.

Place turnips in a serving bowl and toss with additional 1 t. vinegar.  Season to taste and serve.

I say, anything with balsamic vinegar is good, but these are really good.