This recipe was inspired by a recipe from Andrea Bemis’ of Tumbleweed Farm’s blog Dishing Up the Dirt.  It was posted just in time for our second installment of turnips that we got from Oxbow Farms outside of Seattle.  These turnips were also incredibly delicious.  I adjusted the recipe a little to make use of the garlic chives and the green garlic but it’s got the same feel I think.

IMG_7985 IMG_7990 IMG_8014 IMG_8034

Chop up all the veggies like so.

IMG_8064 IMG_8073 IMG_8075 IMG_8089

 

Then melt butter and miso in a frying pan big enough for the turnips.  Sautee until it’s mixed and slightly brown.  Then add turnips and sautee until cooked through and tender.  The greens are going in a separate pan FYI.

IMG_8081 IMG_8091 IMG_8096 IMG_8102

Add oil and the garlic chives, green garlic and ginger to the oil until fragrant and then add the chopped greens.  Add fish sauce, etc. and cook until wilted.

IMG_8115

Add Turnips to greens and mix to combine and heat through.  Serve warm.

Delightful Recipe

Adapted from Dishing Up the Dirt

INGREDIENTS

  • 1 bunch of turnips
  • 2 Tablespoons of white miso
  • 2 Tablespoons butter
  • 1 cup water
  • 1 Tablespoon pure maple syrup
  • 1 bunch of kale or other sturdy greens
  • 4 large cloves of garlic (I used green garlic but regular will be fine too)
  • 1/4 cup of minced garlic chives or green onion
  • 2 Tablespoons minced ginger
  • 1 Tablespoon fishsauce
  • 2 Tablespoons canola or other veggie oil
  • Salt
  • Get out two frying pans, one for the greens and one for the turnips.
  • In a small bowl, stir together the miso and butter.
  • Wash kale, remove ribs, coarsely chop and set aside.  Prep the turnips: discard the stems and coarsely chop the leaves and put them with the kale. Cut the turnips into 1 inch chunks.
  • Over medium heat, melt miso butter mixture in the frying pan and then add the turnip chunks.
  • Saute until the turnips are tender and brown on the edges.  Set aside.
  • In the other frying pan heat the canola or veggie oil over medium high heat until the oil shimmers.  Add the garlic, chives (or green onion) and ginger and saute until fragrant, just a couple of minutes.  They should not brown.
  • Then add kale, stirring often until it begins to wilt.  Add fishsauce and continue to stir fry.  Once the kale is wilted and cooked through, add in the turnips and stir to combine.
  • Serve warm and enjoy!

COMMENTS

Rebecca Creger

Reply

Hi! I made this and it tasted delicious! I should have cooked the turnips a bit more though. Got a question: where does the one cup of water get used in the recipe? Thanks for posting this great recipe!

Leave a Reply

Your email address will not be published. Required fields are marked *

Book Course