Millsap Farms CSA: Sauteed Japanese Turnips

 

I was never a turnip lover until Gene surprised me with a birthday getaway at The Peabody Hotel in Memphis.  We love historic hotels and The Peabody is one of our favorites.  For my birthday dinner, Gene made reservations at the hotel's Chez Philippe, the only Forbes Four-Star restaurant in Memphis and a winner of AAA's Four-Diamond Award.

I'm almost embarrassed to say that out of something like five courses, the one that I remember the most was the vegetables served with the lamb entree:  sauteed turnips.  I think I remember them because, although they were sweet/savory and vaguely familiar, I nearly fell out of my chair when the waiter told me they were turnips.  Turnips?  As of that dinner I am proudly on the turnip truck...as long as they're sauteed in this manner.

At our first CSA (community sponsored agriculture) pick up Tuesday, I was delighted to find Japanese turnips in our share.  The small tender bulbs begged me to prepare them in their most splendiferousness. The idea was gleaned from Chez Philippe but the recipe is my rendition:

Glenna's (Japanese) Turnips Sauteed with Garlic and Onion

Recipe by Glenna Anderson Muse

2 cloves garlic, minced

1/2 cup onion, finely minced

1 Tbsp olive oil

1 bunch Japanese or other turnips, approx 1 to 1 1/2 cups sliced  

Directions:

In heavy bottomed skillet over medium heat, saute onion in olive oil until translucent.  Add garlic and saute for 1 minute.  Add turnips and continue cooking over medium-low heat until turnips, onions, and garlic are all soft and caramelized (but not burned--watch carefully). 

Makes 2 servings.

Nutrition per serving:  Calories:  77;  Protein:   .6;  Carbs: 4; Fat:  5;  Fiber: 1.5  Weight watchers points:  2 plus 1 healthy fat

Comments

[Crystal]

Thank you, thank you! We'll be trying it tonight w/ our turnips from Millsap Farms. And I'll have to check back to see what you do with the rest of our goodies.

[Melody Moore]

Sounds great -- I'm trying this recipe tonight with my portion of Millsap Farm Japanese turnips!
--Melody Moore

[Glenna]

Let me know what you think!

[Melody Moore]

The turnips/garlic/onions were terrific. I think I could have gotten away with throwing in a bit of the braising greens as well -- I have to get creative sometimes while trying to find ways to put greens into teenaged boys! See my bloghttp://melodymeanders.blogspot.com/2009/02/open-wide-and-say-yum.html for a look at my love/hate relationship with CSA turnips.

[Glenna]

Melody--Yay! I'm so glad to hear your family liked it. And GREAT idea about adding the greens. I hadn't thought of that but it would be terrific. Thanks for that one!

[37Wombats]

Noms!

[Cookin']

Delicious! Once the basic recipe was started, we decided to add fresh ginger (about a tsp), red cabbage from our CSA (about a cup), and sea salt to taste. I ate it plain and my boyfriend added soy sauce. It was incredible both ways. We're thinking about making it again tonight and adding in some shrimp.

[Glenna]

Thank you! And love your additions!