Japanese Turnip Saute
Created by Jon Zeltsman • Down to Earth MarketsServes: 3 – 6 • Course: Side Dishes • Diet: Vegetarian • Season(s): Fall, Winter
Ingredients
- 1 bunch Japanese turnips, trimmed, reserve greens
- 1/2 bulb fresh garlic
- 1 tablespoon white wine vinegar
- 2 tablespoons olive oil
- 3 tablespoons water
- salt & pepper
- 3 cloves garlic, minced
- 2 scallions, sliced
- 3 tablespoons butter or oil
Instructions
Mix vinegar, olive oil, water, salt and pepper in a medium bowl. Add turnips and garlic and toss to coat. Put in a heavy, ovenproof pan. Cover the pan tightly and roast at 400 degrees for about 1 hour (until a knife penetrates the turnips easily). Set aside to cool. When cool, discard the garlic, quarter the turnips and set them aside with the liquid they cooked in.
Fill a medium bowl with ice cubes and water. Blanch the turnip greens in boiling, salted water until barely tender and then immediately transfer them to the bowl of ice water to stop the cooking. Drain thoroughly. Saute the minced garlic and scallions in butter or oil until fragrant but not browned. Add the blanched greens and toss to coat. Add the quartered turnips and reserve liquid. Toss again to coat, adding a tablespoon or two of water if mixture is dry.