1 teaspoon olive oil
4 medium turnips, peeled and cut into 1-inch pieces
1 small baking potato, peeled and cut into 1-inch pieces
2 1/2 cups chicken broth, homemade or low-sodium canned
1 1/4 teaspoons salt
Freshly ground pepper to taste
3 tablespoons milk
1 teaspoon fresh thyme leaves
1. Preheat the oven to 400 degrees. Brush a baking sheet very lightly with oil. Using a vegetable peeler, make long, very thin strips from 1 of the turnips. Place the strips on the baking sheet and bake until crisp and partly browned, about 6 minutes. Set aside.
2.Cut the remaining turnips and potato into 1-inch pieces and place in a medium-size saucepan with 2 cups of the chicken broth. Bring to a boil ove
1 1/2 pounds young white turnips
2 tablespoons unsalted butter
2 shallots or scallions, minced
Salt and pepper to taste
1 tablespoon parsley, chopped
1. Peel and grate the turnips (this can be done with a food processor or vegetable mill).
2. Melt the butter over moderate heat and saute the shallots until soft.
3.Add the turnips, salt and pepper and about one-fourth inch of water. Cover and cook for five minutes, stirring occasionally, until the turnips are tender. Correct seasoning, sprinkle with parsley and serve.
By Martha Rose Shulman
2 bunches turnips with greens attached (1 3/4 to 2 pounds, including greens)
1 pound russet or Yukon gold potatoes, peeled and quartered
Salt to taste
1 to 2 tablespoons extra virgin olive oil
1 leek, white and light green parts only, finely chopped
2/3 cup low-fat milk, or as needed
Freshly ground pepper
1. Cut away the greens from the turnips. Peel the turnips and quarter if they’re large; cut in half if they’re small. Stem the greens and wash in 2 changes of water. Discard the stems.
2. Combine the turnips and potatoes in a steamer set above 2 inches of boiling water. Steam until tender, 20 to 25 minutes. Remove from the steamer and transfer to a bowl. Cover the bowl tightly and leave for 5 to 10 minutes so that the vegetables continue to steam and dry out.
3. Fill the bottom of the steamer with water and bring to a boil. Add salt to taste and add the greens. Blanch for 2 to 4 minutes, until tender. Transfer to a bowl of cold water using a slotted spoon or skimmer, then drain and squeeze out excess water. Chop fine. Drain the water from the saucepan, rinse and dry.
4. Heat 1 tablespoon of the olive oil over medium heat in the saucepan and add the leek and a pinch of salt. Cook, stirring, until leeks are tender and translucent but not colored. Add the milk to the saucepan, bring to a simmer and remove from the heat.
5. Using a potato masher, a fork or a standing mixer fitted with the paddle, mash the potatoes and turnips while still hot. Add the turnip greens and combine well. Beat in the hot milk and the additional tablespoon of olive oil if desired, and season to taste with salt and pepper. Serve hot, right away, or transfer to a buttered or oiled baking dish and heat through in a low oven when ready to serve.
Yield: Serves 4 to 6 as a side dish.
Advance preparation: You can make this several hours ahead and reheat as directed, or in a double boiler.
makes 4 servings
3 tablespoons white miso
3 tablespoons unsalted butter, softened, divided
3 pounds small (1 1/2-to 2-inch) Japanese turnips with greens
1 1/3 cups water
2 tablespoons mirin (Japanese sweet rice wine)
Discard turnip stems and coarsely chop leaves. Halve turnips (leave whole if tiny) and put in a 12-inch heavy skillet along with water, mirin, remaining tablespoon butter, and 1/8 teaspoon salt. Bring to a boil over medium-high heat, then boil, covered, 10 minutes.
Add greens by handfuls, turning and stirring with tongs and adding more as volume in skillet reduces. Cover and cook 1 minute. Uncover and continue boiling, stirring occasionally, until turnips are tender and liquid is reduced to a glaze, about 5 minutes. Stir in miso butter and cook 1 minute.
3 Tbsp white miso
3 Tbsp unsalted butter, softened, divided
3 lb small Japanese turnips with greens
1 1/3 cups water
2 Tbsp mirin (Japanese sweet rice wine)
Stir together miso and 2 Tbsp butter. Discard turnip stems and coarsely chop leaves. Halve turnips (leave whole if tiny) and put in a 12-inch heavy skillet along with water, mirin, remaining Tbsp butter, and 1/8 tsp salt. Bring to a boil over medium-high heat, then boil, covered, 10 minutes. Add greens by handfuls, turning and stirring with tongs and adding more as volume in skillet reduces. Cover and cook 1 minute. Uncover and continue boiling, stirring occasionally, until turnips are tender and liquid is reduced to a glaze, about 5 minutes. Stir in miso butter and cook 1 minute.