Calling all turnip lovers: get ready to embark on a culinary journey that will tantalize your taste buds and introduce you to the delightful flavors of curried baby white turnips with turnip greens. This dish, brimming with freshness and vibrant colors, is a harmonious blend of sweet, earthy, and slightly spicy notes that will leave you craving more.
In this recipe collection, you'll find not just one but three enticing variations of curried baby white turnips with turnip greens, each offering a unique twist on this classic dish. The first recipe showcases the simplicity of fresh, tender turnips and turnip greens simmered in a creamy coconut milk-based curry sauce. The second variation adds a touch of smokiness with roasted turnips and turnip greens, while the third recipe introduces the vibrant flavors of lemongrass and ginger to create a Thai-inspired curry.
These recipes are not only delectable but also versatile. They can be served as a main course, paired with rice or quinoa, or enjoyed as a delightful side dish. Whether you're a vegetarian or simply looking to incorporate more vegetables into your diet, these curried baby white turnips with turnip greens recipes are sure to become your new favorites.
RECIPE FOR BRAISED BABY TURNIPS AND GREENS WITH TURMERIC, GARLIC, AND LIME JUICE
This recipe for baby turnips and greens with turmeric, garlic, and lime juice, is not only healthy, it tastes amazing! The perfect dinner side.
Provided by Andrea at Buttered Veg
Categories Side Dish
Time 35m
Number Of Ingredients 11
Steps:
- Bring water and a pinch of salt to a boil in a saucepan. Add whole turnips and simmer until cooked two-thirds of the way, about 5-10 minutes. Drain water. When turnips are cool enough to handle, slice them into half-inch wedges. If they are baby white-skinned turnips, the skins should be thin, and there will be no need to peel. If the skins have a purple tinge, peel them before slicing. Set aside until needed.
- Remove kale or other greens from stems. Chop, and plunge into a bowl filled with cold water. Swish the greens around with your fingers to remove any dirt, and set aside until needed.
- Follow the same preparation with the leeks. Slice leeks into 6 inch lengths, and then in half lengthwise. Slice each half lengthwise again. Chop into half-inch pieces. Plunge into a bowl of cold water and swish around with your fingers. Set aside until needed.
- Heat oil in a large skillet on medium heat. Add garlic and sauté until just starting to brown. Add turmeric and optional asafetida directly to the oil, and stir to release their aromas. Add leeks by removing them from the water with your hands and transferring to the skillet. The water will cause the oil in the skillet to sizzle, so be a little careful. I use this method because the bit of water kickstarts the cooking process, and any dirt on the leeks will have settled to the bottom of the bowl and remains there. It is the quickest way I have found to wash, and cook vegetables. Sauté leeks until golden brown.
- Add the prepared turnips and kale, along with a couple tablespoons of water. Stir well and cover the skillet. Braise the vegetables for about 3 minutes and stir. Cook for 3 more minutes and test for doneness. Taste, and add more salt if needed.
- Transfer vegetables to a serving dish and sprinkle with fresh lime juice.
Nutrition Facts : Calories 142 kcal, Carbohydrate 22 g, Protein 4 g, Fat 5 g, SaturatedFat 3 g, Sodium 542 mg, Fiber 7 g, Sugar 9 g, ServingSize 1 serving
PAN-ROASTED TURNIPS WITH GREENS
Steps:
- Remove the greens from the turnips and reserve. Peel and cut the bulbs into 1/4-inch wedges. Remove and wash the tender leaves from the stems of the turnip greens. Chop the leaves and set aside.
- Heat the butter and oil in a large cast-iron or other heavy-bottomed large skillet over medium heat. Add the turnip wedges and sprinkle with salt and pepper, stirring to coat with the butter and oil. Cook, stirring and flipping occasionally, until they are caramelized and tender, about 5 minutes per side. Add the honey, vinegar and pomegranate seeds, then cook until the mixture is combined and syrupy, 2 to 3 minutes. Add the turnip leaves and saute until they are wilted and darken in color, another 2 to 3 minutes. Transfer to a serving dish and serve immediately.
TRULY TASTY TURNIPS WITH GREENS
This savory dish is a hit at every church dinner. Adjust the seasonings as you please to make the recipe your own. -Amy Inman, Hiddenite, North Carolina
Provided by Taste of Home
Categories Side Dishes
Time 5h20m
Yield 14 servings.
Number Of Ingredients 8
Steps:
- In a greased 6- or 7-qt. slow cooker, combine all ingredients. Cook, covered, on low 5-6 hours or until vegetables are tender, stirring once. If using ham hocks, remove meat from bones when cool enough to handle; cut ham into small pieces and return to slow cooker. Serve with a slotted spoon.
Nutrition Facts : Calories 58 calories, Fat 1g fat (0 saturated fat), Cholesterol 9mg cholesterol, Sodium 514mg sodium, Carbohydrate 9g carbohydrate (6g sugars, Fiber 2g fiber), Protein 5g protein. Diabetic Exchanges
BABY GREENS WITH BALSAMIC-ROASTED TURNIPS AND WALNUTS
In spring I welcome tender raw turnips into my salads, but I use another approach in the winter. I took some medium-size turnips that had been lingering in my crisper for some weeks, tossed them with balsamic vinegar and olive oil and roasted them. They would make a fine side dish, but I had a salad in mind. I paired the roasted turnips with tender baby greens, walnuts and blue cheese. I have served the turnips warm with the salad and also after they cooled; I liked them best warm.
Provided by Martha Rose Shulman
Categories dinner, lunch, salads and dressings, vegetables, appetizer, side dish
Time 40m
Yield 4 to 5 servings
Number Of Ingredients 13
Steps:
- Heat the oven to 425 degrees. Line a baking sheet with parchment. In a large bowl whisk together balsamic vinegar with sugar and 2 tablespoons olive oil. Toss with turnips until turnips are thoroughly coated. Season to taste with salt and pepper. Transfer to parchment-covered baking sheet, dousing turnips with any liquid left in bowl. Spread turnips in an even layer and place in oven. Roast 10 minutes, then use tongs to flip wedges over and roast for another 10 to 15 minutes, until tender and nicely colored. Remove from heat.
- In a small bowl or measuring cup whisk together sherry vinegar, mustard, garlic and salt to taste. Whisk in remaining olive oil and walnut oil. If any liquid remains on baking sheet, tip into dressing.
- Combine greens, walnuts, blue cheese and fresh herbs in a salad bowl. Turnips can be tossed with greens or spooned on top or on the side. Toss greens mixture with dressing and turnips if tossing turnips with salad, and serve.
Nutrition Facts : @context http, Calories 283, UnsaturatedFat 21 grams, Carbohydrate 10 grams, Fat 26 grams, Fiber 3 grams, Protein 5 grams, SaturatedFat 4 grams, Sodium 373 milligrams, Sugar 5 grams, TransFat 0 grams
EASY TURNIP GREENS
A traditional Southern dish full of flavor!
Provided by kcphs09
Categories Side Dish Vegetables Greens
Time 30m
Yield 12
Number Of Ingredients 7
Steps:
- Combine water, salt, and sugar in a stockpot; bring to a boil. Add turnip greens, onion, and garlic to the boiling water; cook, stirring occasionally, for 5 minutes. Stir hot sauce into the mixture and cook until greens are tender, about 20 minutes more.
Nutrition Facts : Calories 29.7 calories, Carbohydrate 6.5 g, Fat 0.3 g, Fiber 2.8 g, Protein 1.4 g, SaturatedFat 0.1 g, Sodium 1326.1 mg, Sugar 1.3 g
CURRIED BABY WHITE TURNIPS WITH TURNIP GREENS
Number Of Ingredients 16
Steps:
- 1. Heat the oil in a large nonstick pan over medium-high heat and add the cumin and ajwain seeds they should sizzle upon contact with the hot oil. Quickly add the onion and cook, stirring, over medium heat until browned, about 7 minutes.2. Add the ginger, turnip greens, curry leaves, and green chili pepper, and stir about 1 minute. Then add the tomato and cook until all the juices evaporate, about 5 minutes. Add the coriander, turmeric, and salt, then add the turnips and cook, stirring, another 5 minutes.3. Add the water, cover the pan, increase the heat to high, and bring to a boil. Reduce the heat to medium and simmer until the turnips are fork-tender and the sauce is medium-thick, 10 to 15 minutes. Transfer to a serving dish, mix in the cilantro, sprinkle the garam masala on top, and serve.From "1,000 Indian Recipes." Copyright 2002 by Neelam Batra. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
Nutrition Facts : Nutritional Facts Serves
Tips:
- Baby white turnips: Smaller turnips have a sweeter, less bitter flavor. If you can't find baby turnips, you can use regular white turnips and peel and quarter them.
- Turnip greens: If you can't find turnip greens, you can substitute another type of leafy green, such as kale or collard greens.
- Curry powder: Use a mild curry powder if you don't like spicy food. You can also adjust the amount of curry powder to taste.
- Coconut milk: Coconut milk adds a rich, creamy flavor to the dish. If you don't have coconut milk, you can substitute another type of milk, such as almond milk or soy milk.
- Serve with: This dish can be served with rice, quinoa, or your favorite side dish.
Conclusion:
Curried baby white turnips with turnip greens is a delicious and healthy dish that is perfect for a weeknight meal. The turnips and turnip greens are cooked in a flavorful curry sauce that is made with coconut milk, ginger, garlic, and spices. This dish is a great way to get your daily dose of vegetables, and it is also a good source of protein and fiber.
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