TEN MILE FARM                   
turnip recipes

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Ten Mile Farm    About Us     CSA     Contact & Links    Employment   Internship     Photos      Recipes

  1. BulletYoung Root-Vegetable Braise

  2. BulletJapanese Turnips with Miso

  3. BulletBraised Turnips with Bread Crumbs

Young Root-Vegetable Braise

Source: Local Flavors: Cooking and Eating From America's Farmers Markets, by Deborah Madison

Sea salt

12 small turnips, peeled, stems trimmed to one-half inch

1 bunch radishes, stems trimmed to one-half inch

6 small carrots (3 to 4 inches long), peeled, stems trimmed to one-half inch

2 tablespoons unsalted butter, divided

1 bunch green onions or spring onions, trimmed (use 2 to 3 inches of white and pale green part only) and sliced


2 tablespoons finely chopped parsley

1 tablespoon finely chopped tarragon

1 tablespoon lemon juice

Freshly ground pepper

1. Bring a large pot of water to a boil over medium-high heat, adding 1 tablespoon of salt per quart of water. Slice the turnips and radishes in half if large; leave the smaller ones whole.

2. Blanch the turnips, radishes and carrots for 5 minutes, less if smaller, then lift them out of the simmering water and plunge them into an ice water bath. Drain, pat dry and set aside.

3. Melt 1 tablespoon of the butter in a 10-inch sauté pan. Add the green onions and cook over medium heat for about 2 minutes, stirring frequently. Add one-half cup of the vegetable cooking water, the blanched vegetables, half of the parsley and tarragon and one-fourth teaspoon salt. Simmer until the vegetables are fully tender, about 10 minutes or until done. Add one-fourth cup cooking water as needed to maintain a small amount of sauce in the pan.

4. Add remaining butter and lemon juice. Increase the heat and swirl the pan back and forth until the

butter has melted. Remove from the heat, add the rest of the parsley and tarragon, season with salt

and pepper to taste and serve.

Japanese Turnips with Miso

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)

Stir together miso and 2 tablespoon 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 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.

Braised Turnips with Bread Crumbs

For turnips:

3 tablespoons unsalted butter

2 pounds medium turnips (not Japanese), peeled and cut into 1-inch-thick wedges

1 1/2 cups water

1 tablespoon fresh lemon juice

For bread crumbs:

2 tablespoons extra-virgin olive oil

1 garlic clove, minced

1 cup fine fresh bread crumbs from a baguette

1 tablespoon poppy seeds

1 tablespoon chopped flat-leaf parsley

Braise turnips:

Melt butter in a 12-inch heavy skillet over medium heat, then add turnips, water, lemon juice, and 1/2 teaspoon salt and bring to a boil. Reduce heat to low and simmer, covered, 30 minutes. Increase heat to medium and stir turnips, then briskly simmer, uncovered, until all of liquid has evaporated and turnips are glazed and just tender, 20 to 35 minutes (they should be cooked through but still retain their shape).

Make bread crumbs while turnips cook:

Heat oil in a large heavy skillet over medium heat until it shimmers, then cook garlic, stirring, until pale golden, about 1 minute. Add bread crumbs and poppy seeds and cook, stirring frequently, until golden, 4 to 5 minutes. Stir in parsley and salt to taste. Just before serving, sprinkle bread crumbs over turnips.

We grow a delicious Japanese salad turnip called Hakurei.  These turnips are delicious raw, or cooked.  I personally do not peel them, although some recipes call for it.  The skin is so tender I really never see a need for it.  They are great to eat just like an apple, for a snack, or tossed in a salad, or pickled, or roasted, or what ever else you can think of.  Cut the greens off as soon as you get them home, the roots will last a lot longer.  The greens can be cooked like any other greens, or with any other greens - so don’t waste them. 

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