MOHALA FARMS
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Search

Turnips

turnips

Spicy Turnip Greens

Ingredients:
  • 1 (1-pound) bag or 1 pound cleaned, cooked and chopped turnip greens
  • 4 tablespoons margarine
  • 2/3 cup chopped onions
  • 1 teaspoon chopped garlic
  • 2-3 teaspoons ground chile de arbol
  • 1 1/4 cups diced tomatoes
  • 2 1/2 cups low-sodium chicken stock
  • Salt

Directions:
  • In a very large pot, cover greens with 1 inch water. Bring to a boil, reduce heat and simmer until just tender, about 45 minutes. Drain well.
  • In a large pot, melt margarine. Add onions, garlic and chile de arbol and saute until onions are softened. Add tomatoes and cook 5 minutes. Add cooked turnip greens and chicken stock and bring to a boil. Boil for 5 minutes, reduce heat and simmer for 15 minutes. Add salt to taste.

Roasted Turnips and Greens
 
Ingredients:
  • 1/4 cup pitted kalamata olives
  • 1 navel orange, plus 1/4 cup fresh orange juice
  • 2 pounds young turnips and their greens—turnips halved, greens stemmed and chopped
  • 3 tablespoons extra-virgin olive oil
  • 1 medium onion, thinly sliced
  • 1 garlic clove, minced
  • 1/2 cup water
  • Salt and freshly ground pepper
  • 2 ounces baby spinach (2 cups)
  • 2 tablespoons chopped hazelnuts
 
Directions:
  • Preheat the oven to 400°. In a mini food processor, puree the olives; transfer to a bowl. Using a sharp knife, peel the orange, removing all of the bitter white pith. Working over another bowl, cut in between the membranes to release the sections.
  • On a rimmed baking sheet, drizzle the turnips with 1 tablespoon of the oil. Roast for 20 minutes, until almost tender.
  • Meanwhile, in a large, deep skillet, heat the remaining 2 tablespoons of olive oil. Add the onion and garlic and cook over moderate heat, stirring occasionally, until softened, 5 minutes. Add the water and turnip greens, cover and cook over moderate heat, stirring occasionally, until the greens are just tender, 5 minutes. Season with salt and pepper.
  • Pour the orange juice over the turnips. Roast for 5 minutes longer, until the turnips are tender and glazed; season with salt.
  • Add the spinach to the greens; toss until wilted. Drizzle the pureed olives onto a platter. Top with the turnips, greens, orange sections and hazelnuts. Serve hot or warm.

Turnips in Miso

Ingredients:
  • 3 tablespoons white miso
  • 3 tablespoons unsalted butter, softened, divided
  • 3 pounds small (1 1/2-to 2-inch) Japanese turnips with greens
  • 1 1/3 cups water
  • 2 tablespoons mirin (Japanese sweet rice wine)

Directions:
  • Stir together miso and 2 tablespoon butter.
  • Discard turnip stems and coarsely chop leaves. Halve turnips (leave whole if tiny) and put in a 12-inch heavy skillet along with water, mirin, remaining tablespoon butter, and 1/8 teaspoon salt. Bring to a boil over medium-high heat, then boil, covered, 10 minutes.
  • Add greens by handfuls, turning and stirring with tongs and adding more as volume in skillet reduces. Cover and cook 1 minute.
  • Uncover and continue boiling, stirring occasionally, until turnips are tender and liquid is reduced to a glaze, about 5 minutes. Stir in miso butter and cook 1 minute.
Mohala Farms | P.O. Box 204, Waialua, HI, 96791 | Phone: 1 (808) 478-8469 | Email: info@mohalafarms.org
  • Home
  • Who We Are
    • The Farm
    • Board of Directors
    • Lead Farmers
    • Farm Interns
    • WWOOFers
    • Community Volunteers
  • What We Do
    • Sustainable Agriculture
    • Lifelong Education
    • Cultural & Creative Arts
      • Hale Building
      • Vauke
      • Photographers
  • Our Produce
    • Crops
    • CSA Program
      • Sign up for CSA
    • Farmer's Markets
    • Recipes
      • Kale
      • Collard Greens
      • Escarole
      • 'Ulu (Breadfruit)
      • Swiss Chard
      • Green Beans
      • Cassava
      • Pak Choi
      • Daikon
      • Radish
      • Turnips
      • Cowpea
    • Community Partners
  • Support
    • Donate
  • Contact