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Locavore Cooking with Southern Efficiency and Northern Charm

Posts Tagged ‘turnips

Lamb Stew with Baby Spring Vegetables

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Navarin D'Agneau Printanier

Navarin D'Agneau Printanier

Ivy Manning‘s fabulous farmers-market friendly recipes keep tempting me! This French stew adapted from Chef Pascal Sauton of Portland’s Carafe (which I have yet to try) also called for several ingredients we needed to get rid of: frozen lamb stew meat, beef broth, and we already had the tomato paste, the white wine and the herbs on hand.

Granted it’s not spring anymore, but baby carrots and cute little baby turnips (I used both white and pink ones) are still in season at the market. Had to go non-local with the white pearl onions –something I’ve never purchased before — but they were sweet when caramelized in brown butter. And of course, this tangy stew tasted even better the second day.

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Written by baltimoregon

June 30, 2009 at 1:33 am

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Turning to Turnips

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Turnips/Flickr Creative Commons/By michael.newman

Turnips/Flickr Creative Commons/By michael.newman

Maple-braised turnips with their greens

Maple-braised turnips with their greens

I just cannot get over how sweet these radish-sized Tokyo white turnips are, even just sliced and eaten raw. I picked up some of these beautiful orbs at Gathering Together Farm and would encourage you to do the same. Make sure they have fresh, crisp greens attached and cook them! Turnip greens are so tangy and flavorful. I adapted Ivy Manning‘s “Maple-Glazed Turnips and Carrots” recipe (see below) from The Farm to Table Cookbook, omitting the carrot and adding sliced green garlic, the greens, a sliced radish (oh so similar to a turnip) and a sliced potato or two. Given their high water content, turnips and radishes are so succulent to bite into when cooked. And remember those mountains of greens quickly wilts when cooked, losing much of their volume.

Why aren’t turnips well-loved? There was that song, “Everyone Hates Turnips, But Grown-Ups Always Eat Them…Kids Are Much Too Smart to Let a Vegetable Defeat Them,” in my 8th-grade play, How to Eat Like a Child. The problem is most turnips aren’t fresh and then are boiled to gray mush. Get yours young and use them quickly. They get that acrid flavor as they age, Ivy Manning says. With an abundance of fresh turnips here, I’m also eager to try Bryant Terry‘s recipe for “Roasted Turnips and Shallots With Turnip Greens Soup.” Stay tuned. And Terry also stresses to get your turnips young. Young! Just like you like your women or your baby micro-greens.

Maple-Glazed Turnips and Carrots

4 servings

12 ounces young turnips, 2 inches or less in diameter (and saute in the greens at the end)

1 large carrot, peeled

1/4 cup chicken stock or water

2 tablespoons butter

1 tablespoon grade A or B maple syrup

Salt and freshly ground black pepper

1. Scrub and peel the turnips and cut into quarters or sixths, depending on their size. Slice the carrot at an angle into 1/2-inch-thick-pieces.

2. Put the vegetables and stock in a medium saucepan and bring to a boil. Cover and cook until the turnips are barely tender, about 7 minutes. Reduce the heat to medium-high and add the butter and maple syrup. Stir to coat the vegetables and continue to cook uncovered until the vegetables are glazed and beginning to caramelize around the edges, about 2 minutes. Season with salt and pepper and serve.

From The Farm to Table Cookbook by Ivy Manning

Written by baltimoregon

April 21, 2009 at 12:13 am

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