Turnips. Oh, I can just see your faces, all scrunched in distaste at the mere mention of the word 'turnip.' Now don't be hatin', what did the poor turnip ever do to you? Always getting a bad wrap...well time for the turnip to get a 'redo.'
Admittedly, the turnip hasn't exactly been my 'go to' veg of choice. Periodic appearances in soups and, and well, not much else (assuming this stems from bad memories of eating severely overcooked over-cellared turnips). But with the appearance of the beautiful baby turnips at the Farmers Markets this spring all that is a changin'.
This humble root veggie, and member of the cabbage family, is not only tasty but is a pow-pow-powerhouse of health: the root is low in calories, high in fiber and vitamin C and the leafy green tops are packed with vitamins A, C, K, folate, calcium and lutein (a big preventer of cataracts and cardiovascular disease). Tender with a nice crunch (the older and larger versions tend to have a spongy texture) the baby turnips are sweeter with a less pungent bite. I would liken more to a radish and mild enough to enjoy raw in salads or as part of a crudite platter. And the greens, long a favorite in Southern kitchens, are similar to mustards, they bite you in their raw state but mellow when cooked.
In the Fall turnips are large and recognizable by their purple topped white root. This Spring look for baby turnips that are no larger than 3 inches in diameter, smooth skinned, firm and in an array of colors: white, yellow, orange, pink and red. This past week I found both white and pink baby turnips with perfectly unblemished tender green tops, a plus since I wanted to cook both the root and the greens. I did not expect a big taste difference but you should definitely taste the different varieties -- the white was mellow and sweet and the pink had a radishy bite.
I played around with a number of preparations and found the tiny spring turnips to be quite versatile:
-raw as a crudite (yummy paired with sliced fennel),
-sauteed in butter alone or with sugar snap peas, carrots and radishes,
-as a simple salad - paper thin slices of turnips tossed with warm rice wine vinegar, a bit of honey, pinch of salt and a dash of red pepper,
-roasted with olive oil, butter and some red wine vinegar,
-pureed with milk, butter and thyme.
And since the weather is still feeling more March/April than June, I opted for comfort sides to my roasted chicken last nite: turnips mashed with potatoes and greens sauteed with bacon.
Smashed Turnips & Potatoes
1 lb baby turnips, greens removed, peeled and cut into 1/2" pieces
1 lb potatoes, peeled and cut into 1/2" pieces (I used butterball variety from Nichols Farm, yum)
3 T butter
2 T sour cream or yoghurt
1 c. chicken broth or cooking water
salt & pepper to taste
Cook the potatoes and turnips in a large pot of water until tender. Drain the vegetables, reserving 1 cup of the cooking water (if you are not opting to use chicken broth). Put the drained vegetables back into the cooking pot. Add butter, sour cream, broth (or water) and start mashing to your likeness -- some of us prefer chunky mash and others a smoother mash -- your cooking so it is your call. Add salt and pepper to taste.
Labels: Chicago Farmers Market, cooking w/herbs, mustard greens, Nichols Farm, seasonal organic produce, turnips
Meandering thru the market this morning I was drawn to, okay admittedly alot of things, but need to find some focus, a pile of beautifully bundled greens with delicate curling tendrils. Ah, the precursor to peas (who will be making their debut in June) - pea tendrils. So fresh and green and shouting Spring, their time at the farmers markets is NOW, so stop eyeing the lovely mini tarts across the aisle and get back to choosing the perfect bunch of pea tendrils.
Pea tendrils are the shoots and leaves of the snow pea plant. A spring delicacy that has the subtle sweetness of the pea, but crisp. Look for tendrils that are young and tender. How can you tell they aren't too mature you ask. Hint: if they have flowers on them that is pretty good indication that the stems and tendrils might be tough. No worries, just remove the tougher stems and tendrils.
Pea tendrils do note keep well (hence, sadly, not seeing them on too many restaurant menus) so if you pick up a bunch from the market I would advice preparing that day or at the latest the next. Trust me on this, it is heartbreaking to fins the forgotten, withered bunch of pea tendrils at the bottom of the crisper drawer.
And honestly, preparation couldn't be easier. Use pea tendrils as you would other greens: sauteed in butter, stir-fried, in soups, or raw as or in a salad with a light vinaigrette. A favorite in Chinese kitchens, where pea tendrils are referred to as dau miu, simply stir-fried in hot oil and garlic until just wilted and ta da - done.
Taking my own advice, for once, I got my market treasures home and, inspired to make a simple stir-fry, I bumped it up with a few more market finds. The following results ina great lunch, plain or served over rice or a nice side for dinner.
Pea Tendrils, Greens and Shiitake Stir-Fry
1 bunch pea tendrils
1 bunch red mustard greens
1 bunch of chinese broccoli or broccoli rabe
1 cup sliced mushrooms (I used an assortment from the River Valley Kitchen's 'surprise' bag)
1 tablespoon canola oil
1 teaspoon toasted sesame oil
1 tablespoon oyster sauce
splash of dry sherry
Trim stems of pea tendrils, mustards, and broccoli rabe. I left the greens whole but you can give them a rough chop if you like.
Heat oil in large fry pan or wok until hot, hot hot. Add green garlic and mushrooms and cook for approximately one minute. Add the oyster sauce to coat the mushrooms. Add all of the greens and cook until just wilted. Finish with a pinch of salt and a splash of dry sherry.
Serve as a side or over white rice.
Labels: Chicago Farmers Market, dau miu, fresh food sources, Green City Market, mushrooms, mustard greens, pea shoots, pea tendrils
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