Baby Turnips and Greens (from Amy’s own kitchen): This is how we prepare turnips. We would eat them every night in the spring and fall if we could!
1 bunch of turnips
2 T olive oil
2 T butter
salt and pepper to taste
Chop leaves and baby turnips into medium size strips and chunks. Wash and shake dry. Heat oil in skillet. Add the turnips and leaves and saute for 8-10 minutes. Add a little water or chicken stock to the skillet to help steam the turnips. Cook until just soft (not mushy). Then toss wih butter, salt and pepper. Serve as a delicious side dish to your protein of choice.
Young Turnip Salad (from Farmer John’s Cookbook)
1 cup grated raw young turnips
1 cup grated apples
1/2 cup fresh parsley
3 T fresh lemon juice
1 T vegetable oil
salt and ground pepper
Toss the turnips, apples, parsley, lemon juice and vegetable oil in a large bowl. Season with salt and pepper to taste. Cover and refrigerate for 1 hour.
Garlic-Mashed Turnips and Potatoes (from Farm-Fresh Recipes)
1/2 lb turnips salt and pepper to taste
1.5 lbs potatoes 2 T sour cream or yogurt
2 cloves garlic, peeled and diced 3 T butter
Boil turnips, potatoes, and garlic for 10 minutes in a pot of salted water, until the vegetables are tender. Drain. Mash all vegetables together after adding butter and sour cream (also a little water or chicken stock, if too thick). Season with salt and pepper.
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