Turnips- Oh Those Greens!
Last week at the Dupont Farmers Market I came across these gorgeous fresh Hakurei turnips at Next Step Produce. Part of the Brassicaceae family, they are cousins to broccoli, rutabega, brussel sprouts, cauliflower and cabbage. Hakurei are particularly sweet and can be used raw in salads or cooked. They cook very quickly in fact. The taste is a cross between cucumber and apple
Turnips have a variety of uses, from raw in salads and sandwiches to stir fried, boiled, baked in a gratin and paired with potatoes for mashed poatoes and turnips. The French have been pairing turnips with spring lamb in a stew called Navarin a la Printaniere, and Esscoffier made navets farcis, or stuffed turnips braised in cider. This oft thought tough and bitter root vegetable has had a loyal following, from Greek gourmets to the Romans who served them in 16 different colors in one dish!
Turnips are a nutritional powerhouse. They are high in fiber, B6, folate, calcium, potassium and copper. With this bunch of turnips I made a yukon gold potato gratin. When cooked, the turnips become somewhat translucent and milky in color and they are extremely tender.
While the gratin was wonderful, the best part was the leaves. I braised the leaves with a bit of the stems and was wowed by their flavor. The taste is much like broccoli rabe leaves and mustard greens. A bit smoother with less of a bite, however. So if you treat yourself to fresh turnips with the greens, take a couple minutes to do this simple braise.
Braised Turnip Greens
Wash turnip leaves and cut the stem about 3 inches below the leaves. Dry leaves. In a pan, heat 1 Tbsp. of extra virgin olive oil. Crush one garlic clove and add to pan. Add greens and a pinch of salt and pepper. Sautee until the greens wilt a bit. Add 1/3 cup of chicken stock and cover. Allow greens to simmer for 3-5 minutes. You want to retain a bit of crunch and texture. With tongs, remove greens from braising liquid and transfer to bowl. Discard garlic clove. Serve immediately.
