Sautéed Hakurei Turnips & Braised Greens

Recipe Source: Culinary School of the Rockies

Ingredients:

1 Bunch Hakurei Turnips with greens (we also used potatoes - see below)
1 lb Greens such as Chard, Mizuna or Braising Mix
2 tsp oil, divide
½ cup water, apple juice or white wine
½ tsp salt
¼ tsp black pepper

Method:

1. Cut the greens from the turnips. Wash and tear all the greens into large pieces and remove the stems. Cut the turnips into bite sized pieces.


2. Heat 1 teaspoon of oil in a sauté pan over medium-high heat. Sauté the turnips stirring or tossing occasionally until they are crispy outside and tender inside.


3. Season with salt and pepper and remove to a warm plate. In the same pan, heat the remaining oil over medium heat.

4. Add the washed and wet greens to pan in batches. Stir and mix as they wilt. Add the wine or other liquid and cook until it is mostly evaporated.


5. Plate greens and arrange the warm turnips on top. Enjoy!

Unfortunately we had to supplement the turnips in this recipe with red potatoes - we only had 2 turnips! (since we're splitting the farm share with R and J and this week's total portion of turnips was only 1 bunch). Luckily J and I found a bunch that had 4 turnips in it - most of them only had 2 total turnips. Hopefully this won't be a problem as the season continues and there's more quantity of specific produce available from the farm per week.

For the "greens," we used spinach from the CSA as well! We didn't love it nearly as much as the turnips though; it was very bitter (most likely due to our cooking and not the spinach itself - it tasted good when it was raw).

In case you were wondering, the wine we used in the recipe was A to Z Oregon Pinot Gris - we're actually going on vacation to the Pacific Northwest later this summer, and are trying to get a sense of wines we like from Oregon before we go!

My rating: 7/10 - mostly due to the turnips!
D's rating: 6/10 - "I would DEFINITELY make turnips again..."

Finally, here are some other turnip recipes we considered making:

- Turnip Griddle Cakes
- Turnip Gratin
- Mashed Turnips
- Herbed Couscous with Green Garlic and Hakurei Turnips (3rd recipe from the bottom)
- Young Turnip and Goat Cheese Gratin