Turnips with their tops make a perfect pair.
You've just arrived home from the Farmer's Market with a bag full of delicious local vegetables, including turnips. But these turnips don't look like the simple, round bulbs you buy at the grocery store -- they still have tops. Turnips with tops are two vegetables in one. While turnips are rich in Vitamin C and several trace minerals, turnip greens are chock full of vitamin A, folic acid and calcium. Use these dark greens as you do kale or collards, classically paired with salty meats, heavy cream or fresh garlic. Or, try a fresh green smoothie for a vitamin-packed breakfast. Add this to my Recipe Box.
The Whole Turnip
In true whole foods eating tradition, use the turnips along with their leafy tops in Gourmet magazine's recipe for "Braised Turnip Greens with Turnips and Apples." You need whole turnips, tops attached, a ham hock, a few apples and a couple tablespoons each of sugar, vinegar and butter. Simmer the greens with the ham hock for about 20 minutes, then add everything else. Simmer for another 20 minutes, then throw the ham bone away, keeping the meat in the dish. Add salt and pepper to taste.
Just the Greens
If you've already used your turnips in another recipe and have a pile of tops covering your cutting board, use the greens in Creamed Greens with Ham. Gather 3 lbs. of turnip greens, a medium-sized onion, a few cloves of garlic and oil for saut ing, country-cured ham or prosciutto, 2 cups of chicken stock and 2 cups of heavy cream. Saut the onion and garlic until translucent, then add the ham. After a minute or so, add the chicken stock and turnip greens. Simmer the greens, covered, until they are soft. Add the cream and gently reduce it over low heat until the sauce thickens a bit. Add salt and pepper to taste.
Vegetarian Fare
No meat? No problem. Turn your turnip greens into "Spicy Greens and Onion Puree," a meat-free, dairy-free dip or side dish, courtesy of Mother Earth News. You need 8 to 10 cups of greens, a small onion, a few cloves of garlic, oil for saut ing, 1/2 cup of water or white wine, the juice and zest of one lemon and a few tablespoons of nut butter. Saut the onion and garlic until soft, then add the water or wine and greens. Simmer these until the greens are soft. Remove them from the heat and put them in a food processor, along with the rest of the ingredients. Puree until smooth, then add salt and pepper to taste. Serve with crusty artisan bread for a unique summer potluck dish.
Blend It Up
If cooking isn't your thing, make a green smoothie with a very simple recipe from Yoga Journal Magazine. Gather 1 cup of milk, soy milk or water, a big handful of turnip greens, a large apple, peeled and sliced, a banana, a scoop of protein powder and 1 tsp. of flax seeds. Blend it until smooth. For a sweeter tooth, add honey or agave nectar to taste. This raw green treat is kid-friendly, and an easy way to add veggies into your family's diet.
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