Some of you may only know the turnip as that big waxy orb you see in the grocery store in the fall. Yes, turnips are know to be a fall crop but they can be grown in the spring too. Although they don't reach their common large size in the spring, they are just as delicious. They have a bonus as well!; you can prepare the greens too! Here are a few basic recipe ideas for your turnips:
Sauteed Turnips and Greens
Peel and cut-up turnips and cook along with minced garlic in olive oil in a large skillet until tender. Add the greens and cook until just wilted. Season with salt and pepper and a squeeze of lemon juice. (*Bacon can be added too)
Peel, wash, and quarter - Boil 35-45 minutes or until tender - Strain and rinse - Place in large mixing bowl and use fork or immersion blender, add milk and butter and blend to desired consistency (salt and pepper to taste)
Preheat oven to 450 and cut turnip (s) into wedges - mix in a bowl with melted butter (enough to coat), thyme (just a pinch, add more with about 5 minutes left to cook), garlic (shallot, onion, or garlic scapes), a little olive oil and salt & pepper. Roast for 15 minutes, flip and cook another 15 minutes or until tender.
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