Turnips
Market Ragout of Turnips, Kohlrabi, and Peas fr. Local Flavors by Deborah Madison
This pretty ragout features spring offerings from the cabbage family. Improvise with what the farmer’s market has to offer—small onions or scallions, spring leeks or green garlic. Serves 2 to 4.
1 tablespoon butter
6 spring onions or shallots, halved
6 or more small turnips, halved
2 or 3 small kohlrabi, peeled and quartered
1 sprig fresh thyme or lemon thyme
1 pound pod peas, shelled
1 small bunch spinach
dollop crème fraiche (or sour cream)
salt and pepper
PEPPERY TURNIP TREAT, fr. Jane Brody’s Good Food Book
2 tsp. butter
2 Tbs. honey
1 pound turnips, peeled and finely diced (1/4 inch cubes)
¼ to ½ tsp. freshly ground black pepper
1 Tbs. minced fresh parsley
In medium saucepan, melt butter and honey over moderately low heat. Add turnips and pepper. Cover pan, and cook turnips until tender, stirring them once, about 12 minutes (turnips should brown lightly). Sprinkle with parsley. Enjoy!
