My second CSA box arrived with all kids of goodies:
I also received a bag of tomato puree and a 5 lb. bag of golden potatoes. Most of the this week’s goodies went into salads, and I made another pasta dish similar to last week’s, but with asparagus and leeks–oh, and I threw in pine nuts and a can of chopped clams–so good!
But my favorite thing this week turned out to be these:
I’ve never been a fan of turnips, but when I got this adorable bunch of baby turnips, or haruki turnips as they are usually known, In my CSA box, I had to give them another try.
I started by turning to the Internet for help and found a few recipes for pasta with turnips and this recipe for gnocchi with turnips that served as my inspiration. (That gnocchi looks excellent and I have to go back and try making that sometime).
Using only what I had on hand from my latest CSA box, I whipped up a quick buttery sauté that totally turned me around on turnips! I hope I get another bunch in the box soon.
Springtime Sauté with Turnips and Potatoes
- 2 small to medium potatoes
- 1 bunch baby turnips, including greens
- 1 small leek
- 2 green garlic stalks
- salt and pepper
- 1 tablespoon olive oil
- 1 tablespoon butter
- Parmesan (optional)
1. First, wash all the vegetables, taking extra care to scrub the potatoes with a brush. Dice the potatoes (skin on), and slice the leek and green garlic into thin rings. Throw the rings in a colander and give them a good wash. Remove the greens from the turnips and cut the turnips into quarters. Remove the long stems from the greens and cut the leaves into 1-in. wide strips.
2. Heat the olive oil and butter on the stove on medium-high heat, until the butter is melted. Add the potatoes and cook, stirring occasionally, until just starting to brown–about 5 minutes. Throw in the leeks and green garlic and cook about 2 min., until they just start to loosen up. Add a sprinkling of oregano, thyme, salt and pepper.
3. Add the turnips and cook about 5 minutes, stirring frequently.
4. Add the turnip greens and cook until just wilted.
Voilá. Serve in a bowl and top with grated cheese if desired.