Tokyo Turnips Nested In Their Greens

Courtesy of Capay Valley Farm Shop

INGREDIENTS
1 bunch tokyo turnips with greens
about 2 tablespoons olive oil
sea salt
pepper

PREPARATION

  • Cut greens from turnip necks, rinse and set aside.
  • Pare necks and scrub turnips.
  • Set turnips in steaming basket over boiling water and arrange greens over them.
  • Cover and steam until turnips are just barely tender.
  • Timing varies with size and steamer, but 5 minutes is usual.
  • Spread turnips and greens on towel to dry.
  • Cut greens into 1-inch sections, more or less. Toss with about 1 1/2 tablespoons olive oil.
  • Arrange in a wreath or nest on a serving plate.
  • Slice turnips, toss with 1/2 Tbsp oil, or to taste.
  • Nest in the greens.
  • Accompany with salt and a pepper mill.

Share this post

Magazine Search

Recent Recipes articles:

February 24, 2015
January 27, 2015
December 2, 2014
October 11, 2014
How to make stone fruit jams and butters
June 25, 2014
Courtesy of Capay Valley
January 29, 2014
Courtesy of Capay Valley
January 29, 2014
Courtesy of Delilah's Farm
January 29, 2014

More recent articles:

One exercise can condition from head to toe
February 25, 2015
Food:
"Please, sir—I want some more!"
February 25, 2015
From bats and bees to soil and hedgerows, The FruitGuys Community Fund Class of 2014 reports on its projects
February 24, 2015
Sitting on the job: a bad idea?
February 24, 2015
What your favorite workplace movie says about your working style
February 24, 2015
Food:
February 24, 2015
2014 GoodWorks annual report
January 27, 2015
Food:
Operating instructions for America's favorite fruit
January 27, 2015

Sign up for the monthly newsletter

 

About Us

The FruitGuys Magazine is your source for workplace culture, trends, and healthy living. Previously known as The FruitGuys Almanac, the Magazine began in 2007. Editors and contributors include nationally known journalists and food writers. Submissions and suggestions can be sent to the editor.