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Sunday, July 3, 2011

Sauteed Turnips and Baby Portobellos

I've never cooked turnips before, let alone turnip greens.  This week, we received a huge bunch of turnips in our CSA box from Jack's Farm.  I had no idea what to do with them.  After doing some research online, I found you can cook and eat turnip greens just as you would spinach.  Looking around at what I had available, I came up with the following recipe:

1 large bunch white turnips with greens
1 small container baby portobello mushrooms
3 green onions (scallions)
1 teaspoon rosemary
2 tablespoons butter
Sea salt

Wash turnips and greens, then peel turnips and cut off root end.  Cut off greens and set them aside.  Cut turnips into small pieces (for some of the larger ones, I quartered them, others I just cut in half).  Cut up three green onions.

Heat up a frying pan with 1 tablespoon butter.  Add turnips and green onions and cook for about 8-10 minutes, turning occasionally, until the turnips begin to turn golden brown.  While the turnips are cooking, break the stems off the washed greens and cut up the mushrooms into slices.

Add the cut mushrooms and rosemary, along with 1 more tablespoon butter.  Cook for about 5 more minutes.

Add in the turnip greens and cook until the greens are wilted.  Sprinkle with sea salt.

Serves 2-3 as a side dish

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