RAGOUT OF TURNIPS, KOHLRABI AND PEAS (FROM “LOCAL FLAVORS”)
Several of this week’s veggies, combined! Bam! Feel free to adapt the recipe to what you have, of course. Unfortunately, there will be no more spinach from us until fall.
1 Tablespoon unsalted butter
6 spring onions or shallots, halved
6 or more small turnips, scrubbed and quartered
2 or 3 kohlrabi, about golf ball sized, peeled and quartered
1 thyme or lemon thyme sprig
sea salt and freshly ground pepper (or, you know, pepper from the ol’ shaker)
1 pound pod peas, shelled (*the peas we may have this week are NOT shelling peas)
a few handfuls baby spinach
dollop creme fraiche
4 large basil leaves, slivered
1. Melt the butter in a skillet and add the onions, turnips, kohlrabi and thyme. Add water to cover halfway and a teaspoon of salt. Simmer while you shuck the peas.
2. As soon as the vegetables are tender, after 12 to 15 minutes, add the peas and spinach and cook until the spinach has wilted down, a few minutes more. Stir in the creme fraiche and add the basil. Taste by itself. With a starch (puff pastry, ravioli, even buttered toast), it can be offered as a vegetarian main dish.
GLAZED HAKUREI TURNIPS (thank you to bonappetit.com for this one)
This is a delicious, simple recipe. Hakurei turnips are delicately flavored and have an extremely smooth, pleasant texture. Though this recipe is for a volume larger than what we are able to give out, you can dial down the proportions for what you have (and try adding in some other greens to supplement the turnip greens) to create a nice side dish!
- 3 bunches baby hakurei turnips, baby turnips, or red radishes (about 2 pounds), trimmed, greens reserved
- 1/4 cup (1/2 stick) unsalted butter
- 3 tablespoons sugar
- Kosher salt
Place turnips in a large skillet; add water to cover turnips halfway. Add butter, sugar, and a large pinch of salt; bring to a boil. Cook, stirring occasionally, until liquid is syrupy and turnips are tender, about 15 minutes. (If turnips are tender before liquid has reduced, use a slotted spoon to transfer turnips to a plate and reduce liquid until syrupy. Return turnips to pan and stir to coat well.) DO AHEAD: Can be made 4 hours ahead. Let stand at room temperature. Rewarm before continuing.
Add turnip greens to skillet and cook over medium heat, stirring occasionally, until just wilted, 2–3 minutes. Season with salt.
SAUTEED HAKUREI TURNIPS WITH GREENS
Unlike the turnips that most people think of, hakureis are mild (often eaten raw on salads) and crisp. Here is a simple recipe for the turnips alone, or to be combined with kale or other good sauteing greens.
1 bunch hakurei turnips
1 bunch kale (optional)
1 tablespoon olive oil
salt and pepper (to taste)
1/4 cup white wine
Rise turnips and cut off greens. Discard any greens that don’t look appealing. Cut greens (and kale or other greens if you are using them) into 2-inch pieces. Trip any roots from the turnips and cut them into quarters (or eighths, for larger ones). In a frying pan, heat the olive oil and add the turnips. Stirring and adding salt and peper, cook about five minutes. Remove the turnips and add the greens (you may want to add more oil if you’re doing a lot of greens here). Sautee the greens until tender, probably five minutes or so, stirring constantly. Add the white wine toward to end and allow to mostly evaporate (we’re interested in the flavor here, not getting drunk on vegetables!). Return the turnips to the pan, cook for another minute or two, then serve.